AuthorHeather WallaceCategorybrOwines & barsDifficultyBeginnerWho doesn't love Rice Krispie Treats?? This Valentine's Day elevate them by adding some caramelized almonds and ruby chocolate!
The slightly fruity taste of the ruby chocolate combined with the nuttiness of the caramelized almonds gives your favorite treat from childhood an adult twist that has so much more depth of flavor. If you haven't tried ruby chocolate yet you are missing out! Hurry up and get your hands on some to make these fantastic treats! The ruby chocolate gives not only a slight berry and floral taste but is very festive for the season of love!
Preheat the oven to 320°F.
In a small saucepan combine 3 tablespoons of sugar with 2 teaspoons of water and bring to boil stirring until sugar is dissolved.
Add in 1/2 cup of slivered almonds and stir to coat. Place on a baking sheet lined with parchment paper and bake for 15 Minutes to 20 Minutes stirring every 5 Minutes until lightly browned and toasted.
Set aside to cool.
Place 4 ounces of Ruby Chocolate in a bowl over simmering water and stir occasionally until melted, set aside.
Grease a 13x9" pan with non-stick cooking spray or butter, set aside.
Spray a very large bowl with non-stick cooking spray and add 7 cups of Rice Krispie cereal; set aside.
Chop the cooled caramelized almonds into small pieces and add to cereal, mixing well.
In a large saucepan or dutch oven melt 6 tablespoons of unsalted butter over low heat.
Add 16-ounces of marshmallows and melt stirring frequently until smooth.
Stir in the melted Ruby Chocolate into the melted marshmallows.
Scrape the marshmallow mixture over top of Rice Krispie cereal and stir until completely combined, throwing in 1/2 cup of small marshmallows while stirring.
With a clean rubber spatula that has been sprayed with non-stick cooking spray press the rice cereal mixture into the prepared pan evenly. Alternately you can wet your hands a little and use your hands to press it down.
Place 4 ounces of Ruby Chocolate in a bowl over simmering water with 1/4 teaspoon of coconut oil and stir occasionally until melted, remove from heat, and drizzle over the bars.
Chill cereal bars in the freezer until chocolate is set, about 10 Minutes to 20 Minutes.
Use a sharp knife to cut into squares and enjoy!
Ingredients
Directions
Preheat the oven to 320°F.
In a small saucepan combine 3 tablespoons of sugar with 2 teaspoons of water and bring to boil stirring until sugar is dissolved.
Add in 1/2 cup of slivered almonds and stir to coat. Place on a baking sheet lined with parchment paper and bake for 15 Minutes to 20 Minutes stirring every 5 Minutes until lightly browned and toasted.
Set aside to cool.
Place 4 ounces of Ruby Chocolate in a bowl over simmering water and stir occasionally until melted, set aside.
Grease a 13x9" pan with non-stick cooking spray or butter, set aside.
Spray a very large bowl with non-stick cooking spray and add 7 cups of Rice Krispie cereal; set aside.
Chop the cooled caramelized almonds into small pieces and add to cereal, mixing well.
In a large saucepan or dutch oven melt 6 tablespoons of unsalted butter over low heat.
Add 16-ounces of marshmallows and melt stirring frequently until smooth.
Stir in the melted Ruby Chocolate into the melted marshmallows.
Scrape the marshmallow mixture over top of Rice Krispie cereal and stir until completely combined, throwing in 1/2 cup of small marshmallows while stirring.
With a clean rubber spatula that has been sprayed with non-stick cooking spray press the rice cereal mixture into the prepared pan evenly. Alternately you can wet your hands a little and use your hands to press it down.
Place 4 ounces of Ruby Chocolate in a bowl over simmering water with 1/4 teaspoon of coconut oil and stir occasionally until melted, remove from heat, and drizzle over the bars.
Chill cereal bars in the freezer until chocolate is set, about 10 Minutes to 20 Minutes.
Use a sharp knife to cut into squares and enjoy!