1 STF: Glo McNeill's Killer Krispie Bars

Thursday, January 31, 2013

Glo McNeill's Killer Krispie Bars

Glo McNeill's Killer Krispie Bars

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.

Glo McNeill's Killer Krispie Bars

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!


The Recipe

Glo McNeill's Killer Krispie Bars

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.

Glo McNeill's Killer Krispie Bars

I ground mine quite fine.

Glo McNeill's Killer Krispie Bars

Put them in a large bowl and add a bag of caramel/Skor chips.

Glo McNeill's Killer Krispie Bars

Add 1 can of condensed milk.

Glo McNeill's Killer Krispie Bars

1 cup of coconut. (I used sweetened.)

Glo McNeill's Killer Krispie Bars

Mix well. Which is a tad challenging but definitely doable.

Glo McNeill's Killer Krispie Bars

Add to a parchment-lined square baking dish and smooth the top.

Glo McNeill's Killer Krispie Bars

Bake at 350F for around 25 minutes, until golden brown. Mine was ready to come out at 20 minutes.

Glo McNeill's Killer Krispie Bars

Melt 5 oz bittersweet chocolate in a double boiler.

Glo McNeill's Killer Krispie Bars

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.

Glo McNeill's Killer Krispie Bars

Slather on top of the bars.

Glo McNeill's Killer Krispie 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!

Glo McNeill's Killer Krispie Bars

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!

4 comments:

Debra She Who Seeks said...

Great photos! Although that spatula threw me off a bit. I thought at first that you were adding candy corn!

Her Speak said...

Holy crap--these are proof the Universe wants our mouths to be in a happy place. :)

Question for you! Do you have any tips on making layer cakes? I want to make one for a girlfriend of mine who's birthday is coming up. I REALLY want to make her a silly multilayered cake--but I'm a little freaked out. Any suggestions??

Suzie Ridler said...

Thanks Debra! Had great lighting that day, makes all the difference. Oh wow, candy corn?! I wonder if that would work?!

Molly, I totally agree. Good homemade food = happiness.

You got it! I put together a tutorial a while ago on making a layered cake:

http://suziethefoodie.blogspot.ca/2010/12/product-testing-tutorial-how-to-bake.html

It's just two layers but the tutorial should help. I would start with two if I were you but of course, you can always go bigger as long as you have the icing.

This torte is also awesome:

http://suziethefoodie.blogspot.ca/2009/06/latvian-hazelnut-torte.html

But not a traditional cake!

Violet Vixen said...

My mom has been making these for years ... Not sure what she calls them but will be next next treat I bake. (Next is PC decadent cookie mix!)