Mocha Crispies Recipe

From Dorothy McNett's Recipe Book.

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Mocha Crispies

From Dorothy McNett's Recipe Book at If you use blackstrap molasses, it is so deeply flavorful. With corn syrup the mocha flavor is much more delicate and is perhaps more crowd pleasing, but is not as nutritious! I love the robust tantalizing flavor of blackstrap molasses mixed with the chocolate and espresso powder.

1/4 cup crystalline brown sugar
1/2 cup corn syrup or molasses (try blackstrap molasses for real depth)
1 cup peanut butter
1-2 tablespoons instant espresso powder
8 oz. dark chocolate chips
1 teaspoon real vanilla extract or vanilla bean paste
3 cups crunchy cereal (Kashi 7 Whole Grain Flakes)

Combine sugar, corn syrup or molasses, peanut butter and coffee powder in glass or ceramic batter bowl. Microwave on high 2 minutes. Stir. Microwave another 1-2 minutes, until boiling. Add chocolae chips, vanilla and cereal. Spread and press onto a silicone lined baking sheet either into a rectangular shape or a circle, depending on how you wish to have them look when you slice them. When cool, slice into pieces. DO NOT CUT WITH A SHARP KNIFE on your silicone mat, use a plastic or table knife.

Recipe created 2009-04-15.

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