Rice Krispie Squares are probably my favourite sweetie (snack?) ever. I love them. They are my go-to sustenance (it’s true that they are probably providing me with very little actual sustenance) when I drive from Inverness to Glasgow and make my inevitable toilet and tea stop in Perth. I kid myself into thinking they are good for me because they are probably 70% air however I don’t think this means very much when the other 30% of them is pure sugar! I don’t care though, they are SO good!
This is not my first attempt at making my own. The last two attempts were not so much of a success, which is weird because there isn’t at all much to the recipe. The problem was that I was trying to make peanut butter krispie squares and by melting the butter, marshmallows and PB all at the same time, the marshmallows were getting over cooked which resulted in rock hard squares. Edible, but not a winner.
Following my oh-so-brief stint in a professional kitchen I picked up a few tips. It just goes to show that everything in life is a learning opportunity, even if it doesn’t work out the way you hope. PMA! Anyways, after my motivational message of the day, the tip was to melt everything in the microwave, but to do it in stages. Start with the butter, as that takes longest and add the marshmallows once the butter is almost fully melted.
I like to think that these are the sophisticated cousin of the turquoise wrappered Kellogs version. In these salted chocolate rice krispie treats, the cereal portion is much less sugary than the shop bough variety but the dulce de leche adds a subtle deep sweetness. The real treat here is the chocolate topping, the contrasting bitter dark chocolate with the sea salt sprinkles takes these squares in to decadent territory. Adding the syrup to the chocolate takes a bit of the edge off the strong cocoa flavour but also, along with the butter, stops the chocolate setting rock hard so that when you bite in to one of these the chocolate and marshmallow squares yeild at the same time. It’s a minor detail but makes the eating experience much more pleasant!
The only better way to each marshmallows is toasted over a smokey barbeque.
Who else wants to dive in?
The mixture will be very sticky so work quickly to get everything mixed and then pressed in to the tin.
The keys to success. Sea salt and dark chocolate.
- 120g Rice Krispies (or any other puffed rice cereal)
- 30g butter
- 200g marshmallows
- Generous tablespoon of dulce de leche
- 100g dark chocolate, I used Green & Blacks 70% Burnt Toffee Dark Chocolate - it's delicious!
- 1 tbsp golden syrup
- 10g butter
- Sea salt for sprinkling
- Line an 20 cm/8inch square tin with greaseproof paper. Set aside.
- Weigh out the Rice Krispies in to a large mixing bowl and set aside.
- In a small microwave safe bowl, melt the butter in the mircrowave on high in 10 second bursts. Once the butter is almost melted, add in the marshsmallows and continue to melt in ten second bursts. When the marshmallows are almost fully melted, add the dulce and stir. Continue melting until the mixture is smooth and everything is fully combined.
- Pour the marshmallow mixture over the cereal and carefully stir until fully coated. Tip in to the prepared tin and flatten down with a palette knife or the back of a spoon.
- Melt the chocolate, syrup and butter using the same method as above. Only heatfor 10 seconds at a time to avoid burning the chocolate. Stir at each interval until smooth and glossy.
- Pour over the Rice Krispie treats, lift and angle the tin to help the chocolate spread evenly in to all corners. Sprinkle generously with sea salt and allow to set.
- Slice in to 16 squares.