This week’s Tuesdays with Dorie recipe was dubbed “Rice Krispie squares for adults” by my colleagues who tasted them. Essentially a shortbready, crispy biscuity base, topped with a chocolate ganache and then topped with something crunchy – Rice Krispies (that’s Rice Bubbles for you lot Down Under!), caramelized Rice Krispies which I didn’t have time to make, or or something else – the possibilities are endless…
In fact, these are what Rice Krispie treats wold be if they had been a French invention. There’s no mistaking the je ne sais quoi that the buttery base and the dark chocolate ganache layer add to your everyday cereal treats!
I liked the taste of these a lot but found the base a little too crispy for my liking – so much so that it made it hard to cut and my lovely ganache got lost in the crushed Krispies making for a messy, rather than elegant presentation. Not that it seemed to make the slightest bit of difference to my colleagues who took dainty pieces at first, then went back for “just a sliver more” and, well, you know how it goes…
Would I make these again? Indeed I would. I’d caramelize the Krispies though and bake the base slightly less to make it a little easier to cut. The flavours were fantastic though – one of those “wish I had thought of it myself” recipes…
Get the recipe for Dorie Greenspan’s crispy-topped brown sugar bars on p 324 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon or Amazon Canada or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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