S'MORES RICE KRISPIES TREATS PINWHEELS

Steps:

• Preheat oven to 200 degrees.Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.Stir in cereal and graham cracker crumbs.Press mixture into prepared pan.Spread marshmallow creme on top using an offset spatula.Place Hershey's bars on top of the marshmallow creme.Place in oven for two minutes. Use a spatula to spread the softened chocolate.Let cool for 10 minutes.Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.Slice and serve!Source: smomontimeout.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Whisk pudding with whipping cream and milk for 2 minutes or until smooth. Stir in vanilla bean paste. Let sit for 5 minutes.Spread pudding into the bottom of prepared pie crust. Chill for at least 4 hours before serving.Note on brulee: it's best to brûlée slices instead of the entire pie. It's harder to slice once it has the brûlée on top and it must be eaten immediately. Unless you plan to serve the entire pie immediately, slice, then continue.Sprinkle each slice with sugar and use a kitchen torch to brûlée the top.Alternate brûlée no-torch no-oven method: Add ¼ cup granulated sugar to a small saucepan. Place over low heat and do not touch it, but watch it closely. Once it starts to turn to liquid, stir with a wooden spoon, being careful not to get it on the sides of the pan, until the sugar turns to crystals then to liquid again, and turns a light amber color. Drizzle some onto each slice of pie. Note: this sugar hardens more than it does with the torch. Err on the light side of adding it to the top and be cautious eating it.Source: scrazyforcrust.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Line a 9x9 baking pan with parchment paper. Cut two thin pieces and create an X in the bottom of the pan. OR spray the pan with non stick cooking spray.Shortbread/Pretzel CrustCombine shortbread cookies and pretzels in a food processor and pulse until you have fine crumbs. Add melted butter and stir to combine. Pour the mixture into the bottom of the prepared 9x9 pan and press down into an even layer. Refrigerate until the caramel is ready.Caramel LayerCombine the brown sugar, butter and sweetened condensed milk in a medium saucepan. Bring the mixture to a boil. Reduce heat and stir until thickened. Pour over the shortbread/pretzel crust and spread out into an even layer. Sprinkle with kosher salt and refrigerate until cold.Chocolate LayerMelt chocolate and butter in the microwave for 30 seconds. Remove and stir, add 20 second intervals until your chocolate is melted and smooth. Pour over the caramel layer. Add the pretzels to the top in even rows of 4 by 4, or 16 pretzels. Press the pretzels down slightly. Refrigerate until the chocolate has hardened.To serve, remove the bars from the pan using parchment paper. Cut into bars using the pretzels as the guide. Store leftover bars in the refrigerator for up to 5 days.Source: spracticallyhomemade.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• 1. Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn't boil. 2. When the caramel is melted and smooth, add the coconut, starting with 4 cups. Mix together until the coconut is well coated with caramel. Add additional coconut as needed so that the coconut is all well covered, but not too "wet" or the final cookies will end up gooey. 3. Scoop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another nonstick paper. 4. Allow to cool completely. 5. In a small bowl, melt the chocolate according to the package directions. 6. Dip the bottoms of each macaroon into the chocolate, then set back onto the parchment paper to dry. Drizzle with some additional chocolate and sprinkle with sea salt. 7. Allow cookies to firm completely, then serve. Store at room temperature in an airtight container.Source: slifeloveandsugar.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.