I made a lot of Rice Krispy Treats as a kid. They were quick, easy and always satisfied my sweet tooth. I still make them once in a while these days, but I see a lot more potential in that basic cereal+marshmallow+butter recipe than I did when I was a kid. In other words, I now like to make my cereal treats a lot more exciting – and these Chocolate, Almond and Sea Salt Rice Krispy Treats are the perfect illustration of that.
These krispy treats are essentially easy to make chocolate candy bars that you can put together in less than 10 minutes at home. They start off with a basic Rice Krispy treat recipe, to which I added melted chocolate, toasted almonds and sea salt. The chocolate is easy to incorporate into the marshamallow mixture and gives the bars a rich chocolate flavor. The toasted almonds add some crunch – in addition to the crispiness of the cereal – and sea salt gives the bars the perfect balance of sweet and savory. They’re simple, addictive and well worth making, even if you thought that you outgrew Rice Krispy treatsa few years back.
I used semisweet chocolate chips to make these bars, but you can easily use any kind of chocolate you like. The chocolate should be melted along with the butter before the marshmallows are added to ensure that it melts completely. The recipe makes a fairly big batch, so you can easily serve a crowd or just enjoy the bars slowly on your own time. They keep very well when stored in an airtight container and will keep for over a week.
Crispy Chocolate, Almond and Sea Salt Candy Bars
(a.k.a. Chocolate, Almond and Sea Salt Rice Krispy Treats)
6 cups rice krispy cereal
10-oz marshmallows (1 large bag)
1/4 cup butter
1/2 cup semisweet chocolate chips
2/3 cup sliced, toasted almonds, divided
1/2 tsp sea salt, plus more for topping
Lightly grease a 9×13-inch baking dish.
In a large, microwave-safe bowl, melt together butter and chocolate chips. Melt them in 30-45 second increments, stirring regularly, so that you do not burn the chocolate. Add marshmallows and microwave until marshmallows are puffy and soft, about 60 seconds. Stir until chocolate and marshmallows are well combined.
Add in rice krispy cereal, 1/2 cup sliced almonds and 1/2 tsp sea salt. Stir until evenly coated. Pour mixture into prepared pan and spread into an even layer. Sprinkle remaining almonds and a generous pinch of salt (or two) over the top of the cereal treats. Allow to cool completely before slicing.
Makes 24 bars.
Kate @ Only Cake PopsMarch 10, 2013
Can’t go wrong with these classics. Takes me back to many a school fair where the chocolate rice krispies/cornflake cakes would be the most popular. 🙂
Holiday Baker ManMarch 10, 2013
What a great step up from childhood!