Shamrock rice crispy treats
3 tbsp butter
1 package marshmallows
6 cups Rice Krispies cereal
Melt butter over low heat and add marshmallows until completely melted. Stir in a couple of drops of food coloring to your desired green color. Remove from heat and stir in cereal until completely coated. Press into a 13 x 19 x 2 inch pan (make sure to coat with non-stick spray beforehand). Let cool, then use a heart shaped cookie to cut out the 4 leafs for each shamrock. 1 batch should make 2 shamrocks if larger heart cookie cutters are used. Use excess to make stems.
Mint chocolate cheesecake shamrocks
1 package cream cheese
1/2 cup Greek yogurt
1/2 cup sugar
2 tbsp flour
1 1/2 tsp vanilla
4 tbsp Creme de Menthe liqueur
1 cup Oreo crumbs & 3 tbsp butter
Preheat oven to 325º. Press cookie crumb mixture into heart-shaped silicone cups. Beat cream cheese and yogurt, then add in sugar and flour until combined. Add one egg at a time. When the eggs are beaten in, add vanilla, Crème de Menthe, and green food coloring to desired color. Pour the mixture into the silicone cups. Bake for 30 minutes. Let cool, then put in freezer to help removal. Place 4 together to create a shamrock, then drizzle melted chocolate over the top for added taste and to create a stem!
1 cup Guinness
2 cups semisweet chocolate, chopped
1 cup and 2 tablespoons unsalted butter
1 1/2 cups sugar
1 tsp vanilla extract
3/4 cup flour
1 1/2 tsp salt
Preheat oven to 350°. Line a 9 x 2 inch metal baking pan with foil. Bring Guinness to a boil for 12 minutes. Reserve 1/4 cup. Melt 1 ½ cups of the chocolate and 1 cup of the butter in a medium metal bowl over a pan of boiling water.
Whisk together sugar, eggs, and vanilla in a bowl. Gradually whisk in chocolate mixture, then the 1/4 cup of Guinness. Fold in flour and 1 1/4 tsp. salt. Pour into pan.
Bake for 35 to 40 minutes. Let cool for 20 minutes. Melt the rest of the chocolate, then add the rest of the Guinness and remaining butter and tsp. salt. Whisk until well blended. Pour the warm glaze over the brownies. Let stand at room temperature for 40 minutes. Cut into squares and serve.
Recipe from Gastronome Art.