arts & life
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SWEET
RICE KRISPIES TREATS
HAMANTASHEN
Rebecca Pliner
Myjewishlearning.com
Rice Krispies treats on a stick are always
one of the most popular items I sell from
my dessert company [I Want that Dessert,
in Queens, N.Y.], and so it felt only natural
to turn these into a Purim delight for the
whole family to enjoy.
The best part about this recipe is that
there is no oozing of filling, no seams of
the dough breaking and no baking. Head
to Michael’s to get some cute treat bags to
package them for fun mishloach manot.
6 cups Rice Krispies
10 oz. mini marshmallows (do not
substitute fluff)
3 Tbsp. butter or margarine
Lollipop sticks
15 oz. bar of semi-sweet chocolate
Sprinkles, candy or other decorative
items
Grease a large bowl and the spatula you
will be using. This will help avoid too
much sticking.
In a microwave-safe bowl, melt the mar-
garine with the marshmallows at 30-sec-
ond intervals at full power. Stir after each
interval. When melted, remove and pour
into bowl with the Rice Krispies. Mix well
until all are coated with marshmallow.
Using your hands, spread mixture even-
ly onto a greased sheet pan, then press
together so the Rice Krispie treats are
compact. Allow to sit for several minutes
at room temperature to cool.
Form the Rice Krispie treat mix into
hamantashen shapes. Place lollipop stick
42 March 17 • 2016
into center.
Over a double broiler, melt ¾ of a large
bar (15 oz.) of semi-sweet chocolate.
Reserve the last ¼. Stir gently until all the
chocolate is melted. Carefully, take choco-
late off the double broiler. Be very careful
not to let any water drip into chocolate;
if this happens, you need to start over, as
chocolate “seizes” when water gets into it
and the tempering process does not work.
Add in the remaining chocolate. Let sit
in hot chocolate for 30 seconds, then stir.
Dip hamantashen into chocolate and tap
stick lightly to remove the excess choco-
late. Place on parchment to let dry.
After 2-3 dipped pops, start decorat-
ing before the chocolate sets in. Use your
favorite sprinkles, chocolate chips, Oreos
or candy to add your own flare.
TRIPLE CHOCOLATE
HAMANTASHEN
Shannon Sarna
Myjewishlearning.com
I love getting creative with hamantashen
fillings, but this year I also wanted to give
a little love and attention to the dough.
And what better ingredient to include
than chocolate.
Once you have made your chocolate
dough, you can still get creative with the
fillings, although the delicious and easy
Nutella perfectly complemented the dark
cocoa powder in the dough and the sweet-
er white chocolate drizzle on top. You
could also try raspberry jam, peanut but-
ter or even halva.
For the chocolate dough:
½ cup butter (or margarine)
¾ cup granulated sugar
1 egg
1 Tbsp. milk (or almond milk)
1 tsp. vanilla extract
1¼ cups all-purpose flour
⅛ cup cocoa powder (I prefer
Hershey’s Special Dark)
¼ tsp. baking powder
¼ tsp. salt
¼ tsp. cinnamon
For the white-chocolate drizzle:
½ cup white chocolate chips
2 tsp. vegetable oil
Nutella for filling
To make the dough: Beat the butter and
sugar together until smooth. Add egg,
milk and vanilla until mixed thoroughly.
Sift together the flour, baking powder,
cocoa powder, cinnamon and salt in a
separate bowl. Add dry mixture to wet
mixture until incorporated. Note: If the
dough is too soft, increase flour amount
by ¼ cup of flour until firm. Chill dough
for at least 1 hour or up to 24 hours.
To make the cookies: Preheat the oven
to 400°F.
Dust your work surface with powdered
sugar or flour to keep from sticking. Roll
the dough to about ¼-inch thick.
Using a round cookie cutter, cut out and
place onto cookie sheet. To keep the dough
from sticking to your cutter, dip in pow-
dered sugar or flour before each cut.
Fill cookies with scant ½ tsp. Nutella.
Bake for 7-9 minutes. Allow cookies to
cool completely.
To make white-chocolate drizzle: Place
white chocolate and vegetable oil in a
small glass bowl. Heat in the microwave at
30-second intervals until melted. Mix until
completely smooth.
Use a fork or a small plastic squeeze
bottle to drizzle white-chocolate sauce
back and forth on cookies. Allow to dry
completely on a cooling rack before serv-
ing or packaging.
SAVORY
T
here’s no end to combinations and
concoctions to create within the
three points of the hamantaschen.
Nina Safar, founder of the blog Kosher
in the Kitch (kosherinthekitch.com), has
served up a delicious collection, including
Fruity Pebbles Hamantaschen, Chocolate
Peanut Butter Reese’s Puffs, Pop Tart
Hamantaschen and more.
But there are only so many sweets you
can eat, right? Here, Safar shares her reci-
pes for savory hamantaschen.
courtesy kosherinthekitchen.com
Sweet & Savory
Try a few twists on the
traditional hamantashen.
EGG ROLL HAMANTASHEN
1 tsp. corn starch mixed with 2 Tbsp.
water
1 tsp. sherry wine
3 tsp. soy sauce
3 cups cole slaw mix
1-inch piece of ginger, shredded
2 green onions diced, for serving
Egg roll wrappers
Heat up pan with some oil then stir in
cole slaw mix. Add sherry and soy sauce and
combine. Add corn starch mixture and stir
together. Add ginger and combine together.
Heat through. Using a mason jar, cut out cir-
cles in egg roll wrappers (1 egg roll wrapper
yields 4 circles). Place a teaspoon of “batter”
in center of circle then, using water, wet the
corners and pinch together creating a tri-
angle hamantaschen shape. Place on greased
baking sheet. Cook on 350°F for about 12
minutes, until crispy. Serve with sweet chili
sauce or duck sauce.
Tip: If desired, add cooked chicken, beef
or tofu to the cole slaw mixture before filling
up the center of each hamatashen.