chocolate rice crispy squares

May 3, 2013

chocolate rice crispy

My childhood was filled with Rice Krispies squares made by my mother, my grandmother, friends’ mothers, the camp cook, school-fundraisers, church ladies – they were really all-pervasive in their ooey-gooey-sugar-gelatin-corn-syrup kind of way. Well, thanks to Food52 they’ve had an upgrade that’s as pleasing as punch. In this version, they are filled with natural super foods like maple syrup, almond butter, and organic dark chocolate. Who can argue with that? Or resist? Or not take a second one? Or try to hide the last one in the cupboard so no one else will find it? They are lip-licking good and healthy to boot. Try these for the kids’ next lemonade stand – now that it’s spring – and you’ll have a line-up down the street.

1/2 cup maple syrup

1/2 cup brown rice syrup

1/2 cup almond butter

1/2 cup organic bittersweet chocolate, chopped

2 tbsps coconut oil

1/4 tsp sea salt

4 cups rice crispies

2 tbsps coconut oil

1/2 cup organic bittersweet chocolate, chopped

1/4 cup toasted sliced almonds

1/4 tsp flakey sea salt

Line an 8×8 square pan with a sling of parchment paper. In a large saucepan, bring the maple and rice syrups to a rolling boil for 1 minute, stirring frequently with a heatproof spatula or wooden spoon (be careful not to let it boil over). Remove from the heat and stir in the nut butter, 1/2 cup chocolate, 2 tablespoons coconut oil, and 1/4 teaspoon fine salt until everything is smooth and the chocolate is melted. Fold in the rice cereal and pack the mixture firmly and evenly into the lined pan (damp fingers can help here).

In a double boiler, or a metal bowl over a pot of boiling water, melt the remaining 1/2 cup of chocolate and 2 tablespoons coconut oil together over very low heat, stirring constantly just until melted. Pour the chocolate mixture over the rice mixture, spreading it smooth. Sprinkle the nuts and flaky salt over the top.

Let the bars set at cool room temperature (about 2 hours) or in the refrigerator (about 1 hour) until firm. Lift the sling out of the pan, trim away the edges if you like, and cut into 16 squares.

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