Rice Krispie Treats were my theme for goodies to bring into the holiday party we just had at work.
As I descended into the depths of this latest cold (and accompanying foggy head syndrome), I found myself coming up with all sorts of great ideas for modification to this American classic dessert. Stopping short at my idea of making grapefruit flavored rice crispy treats (I fear my flavor genius would be unappreciated without the undertaking of cold medicine by everyone else), I hit a simple Eureka moment with my previous recipe of Chocolate Cashew Rice Crispy Treats. Modifying this candy/cookie hybrid with the inclusion of raisins, hits that soul satisfying combination of nuts, chocolate and raisins.
I should warn you though- self restraint is a must if these are to be in your household for very long. The resulting carnage can be difficult to explain if these treats are intended to be given away as presents. I advise getting the completed cookie out of your house as soon as possible!
Chocolate GORP Rice Crispy Treats
GORP: Good Old Raisins and Peanuts.
Lightly oil an 8″ x 8″ baking pan and set aside.
Combine in a sauce pan:
- light corn syrup, 1/2 cup
- light brown sugar, 1/4 cup packed
- salt, 1/4 tsp
Bring to a full boil and remove from the heat.
Stir in:
-
peanut butter butter (or any favorite nut butter), 1 cup
- Warming the peanut butter jar in the microwave makes the 1 cup easier to scoop out.
- vanilla, 1 teaspoon
- crisp puffed rice cereal, 3 cups
With oiled hands, press the mixture firmly into the buttered 8″ x 8″ pan.
Sprinkle the top with chopped raisins and enough grated or finely chopped semi-sweet chocolate to cover the entire pan, making sure to get the chocolate in the corners, as well as thick enough to form a layer. As I was working with a large block of chocolate and free-form with the raisins, I don’t quite remember the quantities required. A four ounce chocolate bar and 1/2 cup of raisins are a good place to start.
Using a blow torch (or a brief visit to the broiler), melt out the chocolate layer to help adhere the raisins.
This cuts best before the chocolate has completely hardened.
