Sweet Treat: “Almond Joy” Rice Krispie Treats

13 Apr

Okay, I know I am not exactly a professional food stager/photographer – but I wanted to give you an idea of how rich and chocolatey and yummy these treats are.  We recently went to a friend’s house for a bbq and I was tasked with bringing dessert.  I was happy to do so but wanted to bring something that I could enjoy without feeling like I was killing all my healthy eating habits.  At the same time, I also wanted something fun and a little more indulgent than fruit salad.  Enter, the Rice Krispie Treat.  I can’t lie and say this dessert can be considered health food.  BUT it is a much healthier alternative for dessert than most chocolate cakes or cookies (or this crack pie that I’ve been dying to try and make) and perfect for those nights when you really want something sweet and fruit just won’t cut it.  It is also really easy to make and can be modified and adapted to a variety of flavors.  Variations could include Peppermint Patty (omit the coconut and almond and add 1-2 tsp. of peppermint extract); Peanut Butter Cup (omit the coconut and almond and add ½ a cup of creamy peanut butter); Rollos (omit the coconut and almond and add ½ cup of caramel ice cream topping).  I told you, the possibilities are endless . . .

Ingredients:

6 cups cocoa rice krispies

3 TBSP butter

10.5 oz mini marshmallows (one bag)

1 tsp almond extract

½ tsp coconut extract

1/2 cup shredded coconut (plus a handful for sprinkling on top)

½ bag of chocolate chips or melting chocolate (optional)

½ vegetable oil (optional)

Directions:

  • Melt butter in a large pot over medium/medium-high heat. 
  • Add marshmallows and stir well.  Mind the marshmallows and continue stirring until they are fully melted.  You can tell they are fully melted when there are no more mini-mallow shaped bumps.  It might even start bubbling.  Once it is fully melted, turn the heat off.
  • Quickly add the coconut, almond extract and coconut extract.  Stir really well.  Then immediately add the rice krispies and stir.  And then stir some more.  Make sure all the melted marshmallow mixture gets fully incorporated with the rice krispies.
  • Pour the mixture into a baking pan sprayed with cooking spray (alternatively you can just spread it out onto a cookie sheet). 
  • Put the chocolate into a microwave safe bowl and heat for 45 seconds.  Stir and then if necessary continue microwaving in 15 second increments, stopping to stir between each, until fully melted.  Spoon the chocolate into a sandwich bag.  (Or, depending on how you feel about microwaving chocolate, place the chocolate into a sandwich bag and close the bag.  Heat as above until melted but instead of stirring just knead the chocolate with your hands – but watch out, the bag might be hot!).  You can also add vegetable oil to the chocolate before melting it to give it a shiny look. 
  • Snip the corner off the bag and use it to drizzle chocolate over the top of the treats.  Allow the chocolate to cool before serving.
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