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Author Notes: After receiving a gift in the mail from a hometown friend of a treat she loved from a local shop, I decided it needed to be recreated. A fabulous dessert on a stick; it was Rice Krispie Treats molded on a stick that were dipped in chocolate and then covered with nuts. It was also a huge mess to make in the home kitchen and even though so good, really sort of hard to eat. OK, I may have overdone the size a bit. And I thought it needed caramel...you know, why not go over the top right?
What resulted were these bars...the same ingredients but in a more user friendly shape. They are simply divine as is; bet you can't eat just one!
I decided to keep the intent but revise the method and came up with these bars. They are the perfect blend of sweet, salty, crunchy, gooey, chocolate —Creative Culinary
Makes 18-24 pieces
- 1 pan Warm Rice Krispie Treats; using browned butter in the recipe at http://www.ricekrispies.com/en_US/recipes/the-original-treats.html
- 12 ounces chocolate chips or discs
- 1 cup chopped pecans or walnuts, toasted
- 1 packet Kraft caramels
- 2-4 tablespoons Half and Half
- Sea Salt to taste
- Using a double boiler or microwave on low setting, melt the chocolate. Pour it evenly over the warm Krispie Treats
- Spread the chocolate to the edges of the pan and immediately scatter the nuts over the chocolate;gently press them into the warm chocolate.
- Heat the caramels and half and half in a saucepan on low heat until the caramels melt and combine with the half and half. (I used my immersion blender to speed up the process but a whisk will do the trick, just be more patient than me!).
- Add a few pinches of sea salt to the caramel mixture to taste and mix well.
- Drizzle the caramel evenly over the top of the pan of Rice Krispie Treats.
- Cool. Cut into rectangular bars or squares.
- This recipe was entered in the contest for Your Best Recipe with Cereal
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