April 21, 2008

Cocoa Nibs & Toffee Bits Rice Krispies Treats

4 tablespoons butter
45 large marshmallows (about 11 oz)
6 cups crisped rice cereal (AKA Rice Krispies)
1/2 cup toffee bits
1/4 cup cocoa nibs*

Coat 13x9x2 inch pan with cooking spray. Melt butter over low heat in a large, tall pot. Add marshmallows and stir until completely melted. Removed from heat and stir in cereal, toffee bits and nibs. Use a greased spoon or spatula the cereal into the pan. Use the back of the spoon to press it firmly into the pan in an even layer. Cool, cut into squares and eat.

* I used the extremely delicious Askinosie single origin roasted cocoa nibs.

My thoughts:
Some might ask why one would want to tamper with a classic like Rice Krispie treats. I ask: why not? Unlike some of overblown "adult" variations* out there, this version doesn't detract from the original, it enhances it with with grown-up worthy add-ins. Toffee adds a lovely caramel flavor and the nibs lend a touch of chocolate and crunch while the bars are still as chewy as we've come to expect. The nibs also keep the bars from being tooth-numbingly sweet, even after addition of the toffee, a nice touch for a grown-up palate.

*I don't think anyone liked those Caramelized Brown Butter Rice Krispies Treats that made the rounds a while back.