Rice krispie were some what new to us. Love the cushy popping sound that rice krispie make though. Most of us here do not really enjoy cumbersome procedures and instructions, mainly when it's coming from book recipes. We do think that rice krispie bars are too complicated to be done; the inner soul of a novice baker convinced us that it is. Surprisingly, it took us about an hour plus to get 2 trays of rice krispie bars - proven that rice krispie bars ain't that troublesome. Strolling down one of the aisle of a nearby bakery mart, we were stupefied and dumbfounded when we saw the price tag of a huge pack of rice krispie, let's say 500g in weight for just RM3.80. It was a steal, definitely cheaper than what we have thought. Out of curiosity, we've spent on a pack of it. At least, just if lady luck and the kitchen god aren't with us, the ruined and disastrous rice krispie bars will only cost us a few penny. It is money, but the highs and lows are the one that counts. Toying around with rice krispie bars during bored weekends, what's not to be excited about?
As 500g of plain rice krispie are considered as abundant compared to most of the recipes we've gotten, we go full force with two different rice krispie recipes for the sake of wiping all of the krispie out of our food cabinet. The first batch of rice krispie dawdled around in the line for Chocolate and Peanut Butter Rice Krispie Bars. It was a pure crowd-pleaser and a definite keeper. Our dead beat faces were all enliven after ONE bite. Chewy, with a perfect blend of peanut butter and chocolate chips, it can't be wrong! It was really good. Hands down, as words can't enlighten how great these krispie bars tasted. Stumbled upon the lord of sugary dessert which is Chocolate and Peanut Butter Rice Krispie Bars recipe from Monkey Eat Food. The original recipe was known that it was from How It All Vegan Cookbook and it can be found from Monkey Eat Food. We altered the recipe a little as we found out that sprinkling the chocolate chips layer by layer will be less messy and the intention for licking the wooden spoon will be less encouraged. In addition, we have added a coat of chocolate frosting on the surface of the rice krispie bars to fulfill our sugar-high pulses.
Chocolate And Peanut Butter Rice Krispie Bars (adapted from How It All Vegan)
- 1 cup sugar
- 1 cup corn syrup or brown rice syrup
- 1 cup creamy peanut butter
- 6 cups Rice Krispies or puffed rice cereal of your choice
- 2 cups chocolate chips
- 125g dark chocolate
- 2 tablespoons butter
2. Remove from heat and add the peanut butter; stir in together until well mixed.
3. Pour the puffed rice or rice krispies into a large bowl. Stir in the peanut butter mixture and mix together well with a large wooden spoon until combined. The rice krispies will be coated evenly with the peanut butter mixture.
4. Pour half of the mixture into a 9x13-inch or 8x14-inch pan and press flat with the wooden spoon. Sprinkle 1-1/2 cup of chocolate chips. Pour the remaining mixture and press flat with the wooden spoon. Sprinkle the remaining 1/2 cup of chocolate chips. Press flat with wooden spoon so that the rice krispie bars have a leveled surface. Place the rice krispie bar with the pan intact on wire rack to cool while proceeding to the frosting-making.
5. For the frosting, melt the chocolate and butter in a double boiler over barely simmering water, without touching the water. Stir until combined. Quickly pour onto the rice krispie bar. Let cool for 1 hour on wire rack before cutting into squares.
6. Cut into dainty 2-inch blocks with a sharp knife as these bars are super rich. Enjoy!
Next up in line; White Chocolate And Rosewater With Pistachio Rice Krispie Bars. We tried to toy around with the original white chocolate rice krispy bars by infusing rosewater extract into the white chocolate frosting and adding pistachios into the bars itself. Compared to the Chocolate and Peanut Butter Rice Krispie Bars, the white chocolate bar is more crunchy and less chewy. The pistachio nuts were lightly toasted to garner a fresher-tasting bar. Pairing up with the rosewater infused white chocolate frosting, it's a great combo to play with. Snapping off the white chocolate bar while digesting the previous chocolate bar were unforgettable, as the white chocolate bar is pleasant-tasting and light in flavor, while the chocolate bar is super rich. Yin and yang - perfect balance.
White Chocolate And Rosewater With Pistachio Rice Krispie Bars
- 3/4 cup (180 ml) sweetened condensed milk
- 280g (10 oz) white chocolate, chopped finely
- 2 tablespoons butter, softened at room temperature
- 2 cups rice krispies
- 1 cup pistachios, lightly toasted and coarsely chopped
- 1/2 teaspoon rosewater extract
- 125g (4 oz) extra white chocolate, chopped finely
2. Place condensed milk into a medium saucepan. Heat over low heat for 5 minutes, stirring continuously. Stir in the 280g white chocolate and butter, keep stirring until the mixture is smooth and incorporated. Remove from heat.
3. Mix the rice krispies and pistachios in a large bowl. Pour the white chocolate mixture into the rice krispies and pistachios. Mix with a wooden spoon until the rice krispies are coated evenly with the white chocolate mixture. Spoon the mixture into the prepared pan. Level the surface by using the wooden spoon to flatten the surface. Set aside on a wire rack.
4. For the frosting, melt the 125g white chocolate in a double boiler over barely simmering water, without touching the water. Stir until smooth. Add the rosewater extract into the melted white chocolate. Pour onto the rice krispie bar. Let cool and let the white chocolate to set for about 30 minutes on wire rack before cutting into squares. It makes about 20 squares. Happy baking Krispies!
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