Marshmallow-Free Chocolate Covered Rice Krispie Squares
See that picture above there? Youve got that beautiful gingersnap, a revamped brownie in the back, and in the front, that yummy rice krispie square. The up-scaled brownie recipe is here. We’ll be be making them at Thursday night’s workshop!
The first time I made Rice Krispie squares without marsmallows (petroleum byproduct, gelatin and corn syrup), refined sugar or butter, they turned out pretty good. However, they weren’t as close to a REAL rice krispie square as I wanted them to be. They were healthier, certainly. But I wanted something decadent and really desserty.
Last week I was messing around with these ingredients, to figure out how to get everything to stick together. Now, for the moment the amounts in the recipe are approximations- I was so busy throwing it together that I’m going to have to remake it to get the amounts right (I’ll probably try to redo the recipe tonight togive you some exact proportions). In the meantime, though, here’s the starting point. I’m actually pretty thrilled that I was able to pull off a solid chocolate top without soy lecithin or any milk product to bind it together! This gives me great ideas for Christmas…
Now, a note about Rice Krispie squares. Please read the package before buying the rice cereal, because they are not all the same. Kellogg’s brand, although designated as ‘gluten free’ in Britain, in Canada it is not gluten free. Our regulations require a product to have 20 parts per million or less of gluten, whereas as far as I know, in Britain its 200 parts permillion. That can make a big difference if you are sensitive to cross contamination. Another suggestion- if you see ‘barley malt’ on the ingredient list, that means there is gluten (barley= gluten).
Another point- boiling the honey is important. I will try the recipe again tonight to see what temperature to get it to, I eye-balled it, but essentially you want it to get really bubbly for at least 5 minutes or so, to get it to the soft crack candy stage- yes you can do that with honey not just refined sugar. (although nutritionally its not a big difference, its a placebo for me ;) “See, its honey. Way better. Not refined sugar.” When really, its about the same… lol).
If you are vegan- I haven’t tried it but you could give a go at boiling maple syrup or agave nectar, or making a simple sugar syrup and boiling that- I don’t know what the resupts would be but I bet its worth a shot. If you can’t get it as thick as you would like, perhaps sprinkling a little agar agar powder on it might help? If you experiment, let me know how it goes- I’m curious!
Ok, here we go guys! Remember, these amounts are approximations. I’ll remake it and get some more specific amounts together.
Marshmallow-Free Chocolate Covered
Rice Krispie Squares
- 2 cups solid creamed honey ( Vegan: agave nectar or maple syrup or brown rice syrup)
- 1/2 cup cashew butter
- 1/2 cup almond butter (these butters are the best, but you can sub for other nut or seed buters)
- 1 vanilla bean, split and scraped (or 2 tsp vanilla extract if you wish)
- 1/2 tsp almond extract
- 10 cups rice cereal
- 5 tsp tapioca starch
- 1/4 cup to 1/2 cup cocoa powder
- 2 tbsp espresso powder (or you can try instant coffee granules- espresso powder you can get at Loblaws)
- 1 cup coconut oil
- 1/2 cup honey (Vegan: agave nectar or maple syrup or brown rice syrup)
- parchment paper
- large cake pan
- Line a large cake pan with parchment paper.
- Put the honey and vanilla seeds in a sauce pot. Bring to a boil. Boil for at least 5 minutes.
- Add in the nut butters and the almond extract, stir to disolve and boil another 2 min. You want the mixture to get super, super hot so that the chemistry of the honey changes and it starts getting like hot toffee. That way, when its poured over the rice and cooled, it actually hardens. Neat eh?
- Pour half of the mixture over the rice cereal and stir to coat in a large bowl. If you find its not totally coated, add more of the hot goey mixture until everything is coated to your liking.
- Pour into the lined cake pan and press down- I cover my hand with a plastic bag to press it down well, it helps.
- In the pot with the leftover honey and nut butters, add the coconut oil and melt it, mix continuously.
- Mix the tapioca starch and cocoa powder and espresso powder with 2 tbsp water in a separate bowl- you might need a touch more water to make sure its at least a paste form.
- Add the tapioca mix to the the honey mix and stir well, make sure it simmers. Add in the second amount of honey.
- If you have a hand blender or regular food processor, you might wish to use it to make sure the mixture is fully incorporated, sometimes its a pain to get it to mix.
- If you are finding its not mixing, you may wish to let it cool in the fridge for 40 min, and then take it out and manually stick it in the food processor or use a hand blender to mix it.
- Whenever the chocolate mixture is fully mixed, pour over the rice crispies and let harden in the freezer.
- To cut, lift out the cold rice krispies with the edges of the parchment paper. Get a large knife and oil it. Cut it while still cold, and you’ll get perfect edges.
- Done! Now I’ll retry this recipe tonight to make sure I’ve got the proportions right!