We LOVE this tasty idea from Rachel Ray, it’s an edible bowl that is perfect for serving sweet dips like our Chocolate Covered Strawberry Cheeseball & Dip Mix, or our Chocolate Chip Cheeseball & Dip Mix, or our Turtle Cheeseball & Dip Mix… to be honest the delicious ideas are limitless!
4 tablespoons unsaltetd butter
1 10 ounce bag marshmallows
1/3 cup smooth peanut butter
5 cups crisped rice cereal
Cooking spray
1 cup semisweet chocolate chips
1 box of prepared Sweet Dip Mix: some of our favorites include Chocolate Covered Strawberry, Chocolate Chip, Turtle Cheesecake, White Chocolate Amaretto
Step 1
In a large saucepan, melt the butter over low heat. Add the marshmallows; stir until melted, 5 minutes. Stir in 1/3 cup peanut butter and 1/2 tsp. salt. Remove from the heat; stir in the cereal.
Step 2
Cover the inside of a medium (3 qt.) bowl with plastic wrap, leaving a few inches of overhang. Coat the plastic and your fingers with cooking spray. Press the cereal mixture into the bowl. Refrigerate for 30 minutes.
Step 3
In a double boiler, stir the chocolate over medium-high heat until melted, 5 minutes.
Step 4
Pour the chocolate into the cereal bowl; spread with a rubber spatula to coat the inside. Refrigerate for 30 minutes.
Step 5
In a bowl, whisk the remaining 1 cup peanut butter, the brown sugar and remaining 1/4 tsp. salt. Whisk in 1/2 cup cream.
Step 6
Using an electric mixer fitted with the whisk attachment, beat the remaining 1 1/2 cups cream on medium speed until thick, about 1 minute. Slowly add the granulated sugar and vanilla; beat to soft peaks, 2 minutes. Fold into the peanut butter mixture in 3 additions.
Step 7
Pull up the plastic to transfer the cereal bowl to a platter; discard the plastic. Spoon in the dip mix of your choosing and sprinkle the top with a tasting addition like nuts or chocolate chips or crushed cookies or candies & enjoy!