Several years ago I bought a vintage German hen mold on eBay. My intention was to eventually fill it with melted chocolate for an Easter centerpiece. The huge opening at the bottom and the sides that don't quite fit tightly together made me too afraid to waste perfectly good chocolate so I've only used it for display. Maybe one day I'll find a solution to my melted chocolate dilemma.
When I saw a recipe on Tastespotting for chocolate Rice Krispie treats I figured this would be the next best thing. Mind you, these aren't wimpy chocolate treats make from cocoa puffed cereal. These are rich, dark chocolate-infused treats sprinkled with sea salt and suitable for adult enjoyment right along with the kids! The recipe made enough to fill my mold plus enough to spread in a small pan and make bunny cut-outs which I dotted with pink frosting for the eyes and will put in cello bags for my grandsons' Easter baskets.
As you can see, she is still a fine figure of a hen even though the krispie treats don't show off all of her details :-)
These treats come together very quickly, so you still have plenty of time to make them! Use your favorite Easter cookie cutter after they have cooled slightly or simply cut them into squares.
Dark Chocolate Rice Krispie Treats
Adapted from Serious Eats
Either a 9x13-inch or two 8x8 pans will work for this recipe, depending one how thick you like them.
Serves 9
6 tablespoons unsalted butter, plus extra for greasing pan
1/8 teaspoon salt
10 1/2 ounces (one bag, about 5 cups) marshmallows
7-8 ounces bittersweet chocolate, finely chopped (I used Ghiradelli 60% Bittersweet)
2 tablespoons cocoa powder
1 teaspoon vanilla extract
7 cups puffed rice cereal (like Rice Krispies)
1/2 teaspoon sea salt
Lightly grease pan with butter. In large saucepan over medium heat, melt butter. Add salt, marshmallows, unsweetened chocolate, and cocoa, and melt, stirring frequently. Stir in vanilla.
Fold in puffed rice cereal until completely coated. Fold in bittersweet chocolate. Immediately spread into pan. Gently smooth top with spatula and sprinkle evenly with salt.
Let sit until set, about 30 minutes.
Cut into squares and serve.
Either a 9x13-inch or two 8x8 pans will work for this recipe, depending one how thick you like them.
Serves 9
6 tablespoons unsalted butter, plus extra for greasing pan
1/8 teaspoon salt
10 1/2 ounces (one bag, about 5 cups) marshmallows
7-8 ounces bittersweet chocolate, finely chopped (I used Ghiradelli 60% Bittersweet)
2 tablespoons cocoa powder
1 teaspoon vanilla extract
7 cups puffed rice cereal (like Rice Krispies)
1/2 teaspoon sea salt
Lightly grease pan with butter. In large saucepan over medium heat, melt butter. Add salt, marshmallows, unsweetened chocolate, and cocoa, and melt, stirring frequently. Stir in vanilla.
Fold in puffed rice cereal until completely coated. Fold in bittersweet chocolate. Immediately spread into pan. Gently smooth top with spatula and sprinkle evenly with salt.
Let sit until set, about 30 minutes.
Cut into squares and serve.
Comments
Post a Comment