Thursday, January 31, 2013
These are are super easy to make, if you have the ingredients. Which are not unusual but considering I tried to make them three times before I had everything I needed... it shows just how rarely I am getting to the store these days.
The recipe comes from the lovely Glo McNeill's new cookbook Cooking with Glo: The Cookbook for People Who Believe Kitchens are for Everybody. At the top of the page of this recipe Glo writes, "These are quite addictive. I know there are many nice crispy recipes around, but I have never met one like this."
Of course I had to make them after reading that!
Place 5 cups of rice crispies in a food processor. My box says they are The Original Special K but they look like rice crispies to me.
I ground mine quite fine.
Put them in a large bowl and add a bag of caramel/Skor chips.
Add 1 can of condensed milk.
1 cup of coconut. (I used sweetened.)
Mix well. Which is a tad challenging but definitely doable.
Add to a parchment-lined square baking dish and smooth the top.
Bake at 350F for around 25 minutes, until golden brown. Mine was ready to come out at 20 minutes.
Melt 5 oz bittersweet chocolate in a double boiler.
I am impatient and so I usually go check my email and when I come back, it is mostly melted. Stir the last of the pieces into the melted chocolate.
Slather on top of the bars.
Chill until firm. OK, here I broke the rules. I could not wait and that melted chocolate just looked too damn good. And it was!
This is a complete re-invention of rice crispie squares and thank god! I am not of a fan of those and these are so much better. All the flavours meld together quite well and yet stand distinct as you devour it. They are quite sweet and rich though so we just have small pieces of it so it is lasting a long time.
These are really not hard to make and totally worth it. Something different yet using ingredients (ahem, note to self) that should always be in your pantry!
I give this recipe four and a half out of five wooden spoons. Simple, not expensive, packed with flavour and very original. Well done Glo!