This is the third in a series chronicling my adventures in the kitchen with my cooking club at school – Les Petits Chefs – using recipes from the book C is for cooking, which I received for review.
This week, we made Rice Crispy Bars, inspired by Alton Brown’s recipe in the book. We modified it a little – adding more dried fruit. The children’s version only called for dried cherried whilst the original version which you can find here called for three different kinds.
3 ounces puffed brown rice, approximately 6 cups (we used regular rice crispies)
3 tablespoons butter
1 tablespoon orange blossom honey (we just used regular honey)
7 ounces mini marshmallows, approximately 4 cups
3 ounces toasted slivered almonds, approximately 3/4 cup
1 1/2 ounces coarsely chopped dried cranberries, approximately 1/3 cup
1 1/2 ounces coarsely chopped dried cherries, approximately 1/3 cup
1-ounce dried blueberries, approximately 1/3 cup (we used dried apricots)
Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil (we used butter) and set aside. (We used mini tart pans).
Toast the rice crispies in a frying pan over medium heat until they just start to turn golden.
Place the butter, honey, and marshmallows in a large saucepan on low-medium heat. Stir until the marshmallows are melted, approximately 4 to 5 minutes. (the book called for a double boiler which we deemed a little labour intensive and since we didn’t have the proper bowls, we just melted straight in the saucepan. It worked just as well).
Meanwhile, the rest of the boys had a fine old time chopping. I tell you – if you want to keep 10 little boys occupied for 30 minutes, give then the task of chopping dried fruits and nuts uniformly – worked like a charm! And no-one cut themselves! The boys’ technique is quite admirable!
Once the marshmallows are melted, quickly add the toasted rice.
We gave the boys their own amount of this mixture and let them combine the almonds, and fruit themselves. They were proud to show off their creations, albeit very briefly…
Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days. Eat and enjoy straight away!