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Wednesday, November 5, 2014

Almond Joy Rice Krispy Treats

Now, here's a rice crispy treat for grown-ups. See here for another option.



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Almond Joy Rice Crispy Treats


Source: The America's Test Kitchen Quick Family Cookbook

1 c sweetened, shredded coconut
1 c sliced or slivered almonds
1/2 c semi-sweet or dark chocolate chips (whichever you prefer)
3 T unsalted butter
10 oz marshmallows
1/2 teas vanilla extract
1/4 teas salt
5 c toasted rice crispy cereal

Prepare your pan by coating with cooking spray. A 9x13 pan results in 1-inch-thick treats, and 8x8 yields 2-inch-thick treats. I used an 8x8 in the picture above, but found they were too thick to eat easily. Something in between might be perfect.

Toast coconut and almonds in a large skillet over medium heat until they start to brown and they become fragrant. Shake the pan occasionally. Start checking at 4 or 5 minutes--total time will depend on your stove.

Melt butter in Dutch oven over low heat. Add marshmallows, vanilla, and salt and cook, stirring constantly, until melted and smooth, about 6 minutes. Off heat, stir in cereal, toasted coconut, toasted almonds, and chocolate chips until incorporated. Scrape mixture into prepared pan and press into even layer using greased spatula. Let cool at room temperature, about 30 minutes.

Store in an airtight container, if there are any left to save for later!

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