All grown up
When was the last time you made rice krispy cakes? Ten years ago? Twenty years ago? More?? These staples of childhood baking become too easy, too childish once you reach a certain age and I think that is a real shame, because they are marvellous. Quick and easy to make, but generally better for you than a biscuit, or a slice of cake, and of course, depending on your brand of puffed rice cereal, completely gluten free. If you haven’t made these in ages because they seemed too amateurish to be worthy of your attention then I have news for you. Rice krispy cakes have grown up. I first saw these on Chocolate and Zucchini and was amazed I had not seen someone do something similar before. It is so easy to turn these from activities to amuse a bored child to posh, delicious treats. I have since made these many a time, usually with ginger and almonds, but this time decided to try a different combination, with cranberry and cashew nuts. The key is to get the ratio of fruit, nut and cereal just right, so they still retain that crunch, but with flavour to boot. Try to use the best quality dark chocolate you can find, it makes these all the more satisfying.
Cranberry and cashew rice krispy treats
Adapted from Chocolate and Zucchini
Unlike Clotilde I decided not to toast the nuts in these, since the main purpose of this recipe, I think, is instant gratification in a spare 5 minutes, and minimal washing up.
100g dark chocolate
1/4 cup (about 50g) dried cranberries, chopped
1/4 cup (about 35g) cashew nuts, chopped
1/2 cup (can you even weigh rice krispies? They didn’t weigh much) of rice krispies
1. In a large bowl melt the dark chocolate in the microwave. Keep checking it at 30-second intervals to ensure it doesn’t burn. When it’s almost all melted remove from the microwave and stir until it has completely melted. Alternatively you can melt it over a bain-marie.
2. Stir in the chopped nuts, cranberries and rice krispies, until everything is thoroughly coated in chocolate.
3. With a teaspoon scoop spoonfuls of the mixture onto a sheet of greaseproof paper. For better presentation you can spoon it into mini cupcake cases if you like.
4. Leave to set for 40 minutes or so, then begin eating.
Makes about 20 rice krispy treats. They keep well at room temperature for at least a week (that’s as long as mine lasted, what restraint!)