Sunday, September 26, 2010

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Easy Recipe: Chocolate-Dipped Almond Toast (Fall Colors)

I recently had the challenge of coming up with a recipe using breakfast cereal. You know me . . . if it is not easy to make, then it is unlikely that I will make it. So I came up with these tasty treats that anyone can make. All you need is a mallet, a microwave, and some wax paper. I chose Kellogg's Apple Jacks and Frosted Flakes cereals to use in this recipe because I thought the colors would be great for Fall. For a colorful confetti look for a children's party, you could use Froot Loops or for Christmas colors, you could use just the red and green Fruit Loops pieces. I do want to point out that the oat cereal does not remain crunchy in the final product, but the flakes do.

Recipe: Chocolate-Dipped Almond Toast (Fall Colors)

Stella D'Oro Almond Toast (approximately 18)
8oz Dolci frutta microwavable chocolate
2 cups Kellogg's Frosted Flakes or Apple Jacks cereal

Step 1: Pour the breakfast cereal into food safe storage bag. Lay the bag flat on a cutting board. Hold the opening closed with one hand. Use a mallet to break the cereal into crumbs-size pieces. Pour the crumbs into a flat-bottomed bowl.

Step 2: Microwave the chocolate, following the instructions on the package. Be sure not to overheat the chocolate.

Step 3: Tip the container of melted chocolate slightly and dip one end of an Almond Toast into the chocolate, covering the entire tip on all four sides. Then press the chocolate-covered portion of the toast into the cereal crumbs, coating the entire tip and all four sides with crumbs. Place on a sheet of wax paper to harden.

Step 4: Repeat Step 3 with the remaining Almond Toast.

Once chocolate has completely hardened, store at room temperature in an airtight container.