the weekend before valentine's day two of my favorite ladies had a double birthday. i didn't want to do anything with icing, because 1) i wanted to do something different 2) making sure your icing stays in tact on a jerky A train is no fun.
i wanted something rich and with chocolate, because one of the ladies in question is a major chocolate fiend. hey... can you blame her? she sleeps with a rifle under her bed, so i wasn't going to disappoint.
i turned again to smitten kitchen (the bible of baking blogs to be honest), for something easy to carry on the train AND muy deliciouso.
peanut butter and chocolate rice krispie bars
for this recipe i bought my first candy thermometer--- a very exciting purchase indeed. i plan to make lots of other candy treats with the aide of this device.
adapted from smitten kitchen:
(bottom) rice krispie crust:
1 3/4 cups crisped rice cereal
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons salted butter- melted
(middle) milk chocolate peanut butter layer:
5 ounces semi-sweet chocolate chips
1 cup creamy peanut butter
(top) the chocolate icing:
3 ounces dark chocolate (60 to 72 percent cocoa) chips (thanks sahadis!)
1/2 teaspoon light corn syrup
4 tablespoons (1/2 stick or 2 ounces) salted butter
lightly grease the pan
rice krispie layer:
put the cereal in a large bowl and set aside.
pour 1/4 cup water into a small saucepan.
gently add the sugar and corn syrup and use a small wooden spoon to stir the mixture until just combined.
put a candy thermometer in the saucepan.
cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
remove from the heat, stir in the butter, and pour the mixture over the cereal.
working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan.
using your hands, press the mixture into the bottom of the pan (do not press up the sides).
put aside- let the crust cool to room temperature while you make the next layer.
the milk chocolate peanut butter layer:
in a large nonreactive metal bowl, stir together the chocolate and the peanut butter.
set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth.
remove the bowl from the pan and stir for about 30 seconds to cool slightly.
pour the mixture over the cooled crust.
put the pan in the refrigerator for 1 hour, or until the top layer hardens.
the chocolate icing:
in a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth and shiny.
remove the bowl from the pan and stir for 30 seconds to cool slightly.
pour the mixture over the chilled milk chocolate peanut butter layer and spread (actually, I found it easier to just roll it around until it coated smoothly, avoiding the risk of picking up any of the peanut butter layer with it) into an even layer.
put the pan into the refrigerator for 1 hour, or until the topping hardens.
cut into squares and serve. WARNING: try not to eat them all before presenting them to the birthday girls.
i followed the recipe exactly. they turned out delicious--- except, i think i wanted more of a rice krispie layer. next time, i am going to double the krispie crust layer.
i put a few aside for boyfriend (it was verrryyyyy appreciated) and a few aside for our red lobster double date buddies for the next night (micah and jenn). these treats and red lobster all in one weekend?? yes... i did.
