Our parents didn’t make Rice Krispie treats for us when we were kids. We learned how to make them ourselves. These were one of the easiest sweet snacks to prepare in one serving portions. You didn’t actually need to heat them on the stove, bystepping what could potentially be a treacherous situation for a young one. Just get a plastic bowl, plop in a tiny bit of butter, tumble in the marshmallows and microwave until a billow of fluffy sugar expanded like a mini nuclear bomb. Pull the bowl out of the microwave, pour in the cereal (a little or a lot based on your sugar rush desire), stir it up really good and eat it. Nope, you didn’t even need to let it cool or eat it as a perfectly cut bar. It was so good just like that. Now that was the little kid way of eating these ageless treats, but now we’re grown. Here’s what grown folks do.
This is clearly not the only way to jazz up your crispy cereal bars. We’ve seen them with all kinds of candy, dried fruits and nuts added to the mix. When we saw the chocolate vanilla swirl marshmallows, this is just what came to mind. We thought the almond extract would’ve been too much in addition to the almond pieces, but it was literally just the right amount to maintain a smooth and constant nutty essence throughout each bite. If we had flakey sea salt, we would’ve used that, but the kosher crystals worked just fine.
Oh, and maybe you noticed that these babies actually made their debut on this site yesterday when we added one of our new banners. So photogenic, aren’t they?
Rocky Road Rice Krispie Treats – Serves 24
5 cups Rice Krispies
5 tablespoons butter
1 1/3 cups toasted almonds, chopped
10 ounces chocolate vanilla swirl marshmallows
1/4 cup bittersweet chocolate, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1. In a large soup pot, melt butter and marshmallows, stirring to combine.
2. Add extracts and stir.
3. Add cereal and 1 cup of almonds and mix well.
4. Spread into a 9×13 dish sprayed with baking spray. Flatten until smooth and even on top.
5. Drizzle melted chocolate on top and sprinkle over last 1/3 cup of almonds.
6. Sprinkle salt on top (about 1/2 teaspoon).
7. Allow to cool completely before cutting into squares. (Putting them in the fridge for an hour or so once they’ve reached room temp is the easiest way to cut into them.)
Click HERE for the printable recipe.
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