Looks fancy, no? I’ll let you in on a secret.
That right there–plus two more big plates you can’t see–took me all of 15 minutes to make.
They’re simple Rice Krispie treats, dipped in a very easy chocolate mixture. I made them in a fit of desperation last night. We were going to some friends’ house for dinner, and I was on dessert duty. One of their children has an egg allergy. So my normal brownies and cakes and cookies were out.
Rice Krispie treats have no egg. They also have no gluten if you buy the gluten-free puffed rice cereal (not Rice Krispies brand, but others), which makes these Celiac-friendly.
All I did was make a pan of Rice Krispie treats from the recipe on the back of the cereal box–marshmallow, butter, and cereal. I took the dog for a walk to let them cool, and then made a double-boiler out of a regular pot with about two inches of boiling water in it, and a heat-resistant Pyrex bowl. Pop the bowl over the pot of water and dump in chocolate chips (I used about a cup) with some Crisco (I used about a tablespoon and a half) to make them deliciously shiny and less melty. Stir, stir, stir over low heat until the chocolate melts evenly. And then you just (CAREFULLY–it’s HOT!) dip your Krispie treats into the chocolate, smooth it out with a rubber spatula, and pop them into the fridge to set up.
Seriously? You can do this. And you can get really fancy by making “cupcakes” out of the Krispie treats (mold the hot mixture into cupcake liners in tins and mound it up on top, and then dip those for “icing”). Even fancier? Dip the hot dipped treats into sprinkles, or melt some white chocolate and caramel and drizzle that over top the regular chocolate.
The possibilities abound. And you don’t even have to dip out the flour. Sweet, indeed.