3 ST. PATRICKS DAY MINI DESSERTS

Check out these 3 St. Patricks Day inspired desserts; Rainbow Cereal Bars, Chocolate and Irish Cream Mousse, and Pistachio & White Chocolate Chip Mini Cookies!! There's a dessert for everyone...Green, rainbow, and boozy!

RECIPE BELOW:

ST. PATRICK'S DAY PLAYLIST: http://bit.ly/1piHiEH
EASTER PLAYLIST: http://bit.ly/1RdnkBI

FOLLOW ME HERE, MY LOVELIES!!
MY BLOG: https://www.CassandreUrsu.com
INSTAGRAM: http://instagram.com/CassandreUrsu/
PINTEREST: https://www.pinterest.com/CassandreUrsu/
FACEBOOK: https://www.facebook.com/cookingwithlovebites
TWITTER: https://twitter.com/CassandreUrsu

RAINBOW CEREAL BAR RECIPE:
Yields: About 20 mini squares, 6 regular sized bars
2 cups of lucky charms or fruity pebbles
2 cups of mini marshmallows
3 tbsp of butter, melted

DIRECTIONS:
Add foil to a baking pan and then spray with baking spray. Melt the butter, in a large bowl, in the microwave, about 30 seconds. Add your marshmallows to the bowl, and stir them around to coat them in the butter. Add the bowl to the microwave again, and microwave until melted, about 2 minutes. Give the butter and marshmallows another quick stir, and add in your desired cereal. Stir well to coat all of the cereal with the marshmallows. Add the mixture to the baking pan and press down with your rubber spatula to flatten and push the cereal into the corners. Let cool, about 15 minutes, before slicing to desired size.
*this recipe makes 20 mini bites sized treats. If you plan on making larger squares, it makes about 6 bars. You can easily double this recipe, for more bars.

CHOCOLATE & IRISH CREAM MOUSSE RECIPE:
Yields: 4 regular, 8 mini
12 oz of semi sweet chocolate (or your desired chocolate)
1/2 cup of heavy cream
1/2 cup of Irish cream (like baileys, or Carolans)

NON-ALCOHOLIC VERSION:
12 oz of semi sweet chocolate (or your desired chocolate)
1 cup of heavy cream

DIRECTIONS:
Add the chocolate to the bowl of a mixer fitted with the whisk attachment. In a sauce pan, heat the heavy cream, and Irish cream, on medium high heat. Bring to a simmer and add it directly to the bowl with the chocolate. wait 30 seconds and then with a rubber spatula or spoon, mix the chocolate and creams together until the chocolate is completely melted and smooth. Add the bowl to the refrigerator and chill until completely cooled, about 20 minutes. Add the bowl back onto the mixer and beat on medium-high speed for about 5 minutes, until the mixture is very thick, and sticks to the whisk. Place into a piping bag, fitted with desired tip, or just scoop out into your serving dish.
*Do not bring the creams to a boil! This is very important.

PISTACHIO & WHITE CHOCOLATE MINI COOKIES:
8 Tbsp (1 stick) butter, softened
1/2 cup white sugar
1/4 cup brown sugar
1 tsp vanilla
1/2 tsp baking soda
3-4 drops green food coloring dye
1 egg
1 1/2-1 3/4 AP Flour
1/4 cup pistachios
1/2 cup white chocolate chips

DIRECTIONS:
Preheat the oven to 350F. Add the butter, and both sugars to the bowl of a mixer fitted with the paddle attachment. Then add the vanilla, baking soda, and food coloring into the mixer. Then add the egg and beat for another 15 seconds. Make sure to scrape down the sides of the bowl periodically. Next, add in your flour slowly, until the dough comes together on it's own. Start with 1 1/2 of flour and add the other 1/4 if necessary. Then add the pistachios and white chocolate chips, and mix until everything is incorporated. Take a very small ice cream scoop, or scoop out about 2 tsp of dough and place on a baking sheet. Bake in the oven for 10 minutes. The cookies will puff up and just be ever so slightly brown on the bottom edges. Let them cool before serving.