I had a proper “Phoebe” moment this weekend. I was seconds away from starting to bake and, despite having made two (TWO!) trips to the store for ingredients I had forgotten possibly the most vital part of Rice Krispie Treats…the damn Rice Krispies!
Knowing that not any cereal would be a suitable substitute, but knowing that Justin has a penchant for anything peanut butter, I stole the last of his Peanut Butter Cheerios and I somehow managed to make the most dangerously delicious treats known to man. They’re part S’more, part Reece’s Pieces. They’re so good in fact that they stunned several people silent…and what better a compliment for a chef or baker than food being so delicious is stuns people silly.
6oz PEANUT BUTTER CHEERIOS (we used off brand which were just as good)
1/2 stick UNSALTED BUTTER
10oz MINI MARSHMALLOWS
4-6 GRAHAM CRACKERS
10oz MILK CHOCOLATE CHIPS
1tsp COCONUT ESSENCE
Line a 10 x 10 inch dish with baking parchment and set aside.
Melt the butter on a medium heat in a large, nonstick pan. Once melted, stir in the marshmallows, being sure to stir until they have melted in with the butter completely, then remove from the heat.
Stir in the cereal, coating it all in the liquid mix. When covered, add in half of the chocolate pieces and crumbled Graham crackers and mix well.
Cover the back of a wooden spoon with canola oil, and using the oiled side, pat the mixture firmly into the lined dish, being sure to make the top as level as possible.
In a bain marie, melt the remaining half of the chocolate pieces until liquid and shining, before adding the coconut essence. Remove from the heat and cover the cereal mixture.
Leave to cool (we blasted in the freezer because we’re the most impatient people on the planet, apparently) before cutting into strips or squares.
Be sure to share them