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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Your bars look deliciouse. My family loved them, we had them with ice cream. I will make them again and cut down the baking time.
Oooh – ice cream? Yum!
I liked these. They were so easy to make – minimum effort, maximum result. Yours look tempting.
Right? Best kind of dish!
Mine turned out exactly the same—delicious, but the base was brittle and impossible to cut. You’ll love the caramelized Rice Krispies if you make these again.
Well yours look like they were easier to cut as you could see the layers properly!
I am not sure how these totally escaped the notice of Mr. Neil: they seem to have been squirrelled away to school under cover of darkness.
Am thinking of a nice white Port to have a wee sip of with these…
You’d like these but I don’t really think you can complain…
Definitely try the caramelized rice crispies next time! They are incredible! I agree that the cooking time for the cookie layer is a bit off. I watched mine carefully and still were more on the firm side than Dorie’s “chewy” description. Still delicious though!
Yup, I would definitely cook less next time…
They look delicious. Definitely try the caramelized Rice Krispies if you make them again.
Time permitting!
Do make the caramelized Rice Krispies next time. They were pretty easy to make and well worth the effort. Poor Mr Neil;)
Yes, if time permits!
Your bars look tasty but I also highly recommend the caramelized rice krispies…..they made these cookies quite special.
Yes, next time hopefully I will have time for that.
The bars look delicious, and I am definitely going to caramelize the rice krispies next time.
Me too!
Isn’t it nice when colleagues appreciate your cooking? “Just a sliver more” is a real compliment!
The ultimate compliment!
your bars look yummy and they were obviously so since you had people coming back for seconds! That is the real test anyway not the presentation!
Right but I still like my food to look lovely too!
Delicious looking bars! glad your colleagues enjoyed them.
My colleagues are very spoiled!
When you do make these again, try the caramelized krispies – they are pretty tasty! For my oven, the base was done at thirteen minutes. Big difference from the recommended time of twenty-two minutes!
I know, right – re: the bake time. And yes, will do re: the caramelized rice krispies but I simply did not have time…