Who says Rice Krispies Treats are for kids? You can take that same crunchy, marshmallowy goodness and turn it into a sugar festivus for all your grown-up friends. All you have to do is take things you know they like: dark chocolate, browned butter, sea salt, and add them to things you know they already love: Rice Krispies Treats, and BOOM. Swoon.
Grown-up Rice Krispies Treats with Chocolate, Brown Butter, Sea Salt
An enhancement to The Original Treats recipe
Makes 12 – 24 bars, depending on your generosity
- 1 stick Butter, plus more for greasing things
- 1 x 10 oz bag Marshmallows
- 6 cups Rice Krispies cereal
- ½ tsp Sea Salt
- 8 – 12 oz Dark Chocolate
- 1 tsp Butter
- 1 – 2 oz White Chocolate (optional)
- 1 large pinch Coarse Sea Salt
- Wax paper
- Grease or coat with non-stick cooking spray a 13 x 9 x 2-inch glass baking pan.
- Brown the butter: stirring constantly, in large saucepan melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Keep your eyes on the butter as it can go from browned to burned very quickly.
- Once the butter is completely browned, turn heat to low and add the marshmallows. Stir until the marshmallows are completely melted.
- Remove from heat and add cereal and ½ tsp sea salt. Stir until cereal is completely coated and incorporated into marshmallows.
- Working quickly, and using wax paper or by buttering your hands really well, press the cereal mixture into the greased baking pan. Be sure to flatten as evenly as possible an fill in the corners. Allow to cool, about 5 – 10 minutes.
- Meanwhile, melt the dark chocolate and butter. I do this by microwaving for 20 second intervals and stirring after each interval. Start with just 8 oz and add more only if necessary.
- Once cool, turn the treats out onto a cutting board lined with wax paper or other large, flat surface. Pour the melted dark chocolate over the cereal and spread evenly to coat. If there is not enough chocolate to your liking, melt some more chocolate to add to the top.
- While the dark chocolate is still soft, melt a small amount of white chocolate in the same way, using a clean bowl. Streak the white chocolate over the dark chocolate.
- Using a toothpick, kebab skewer, or other long, pointy device, drag the tip through the chocolates to make interesting patterns.
- Sprinkle the top of the chocolate with a generous pinch of coarse sea salt.
- Wait for the chocolate to cool completely, or briefly put the treats into the fridge to cool. Once cool, cut into desired serving sizes and enjoy.
Sometimes I like to reflect on my train of thought, and try to remember the pathing from one thought to another. Even more fun? Link pathing. Okay, it’s not as much fun, but at least there is an easily navigable history.
These Lovecakes came from a late night read on Flipboard (my favorite app), which pointed me to this article by the Huffington Post, which led me to stumble upon this recipe by wee eats.
I am naturally skeptical of recipes on the web. They often have typos, rarely have solid reviews, and sometimes have never even been made by the writer. Add to that the expense of high quality ingredients and the high pressure of Valentine’s Day, and I was more than hesitant to try this one out, but after drooling over chocolate recipes for several hours, I finally settled on giving this a go.
No, wait, let me say that again…
Throw away all your other chocolate cake recipes, this is the last one you’ll ever need. It’s simply heaven. My coworkers raved the lovecakes, and they were gone before 9AM. Chocolate for breakfast, is there really any other way on Valentine’s Day?
Dark Chocolate Lovecakes
Makes 24 cupcakes. Recipe adapted from wee eats.
- 1 3/4 c Flour
- 2 c Sugar
- 3/4 c Cocoa Powder
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 c Buttermilk, shaken
- 1/2 c Vegetable Oil
- 2 Eggs, room temperature
- 1 tsp Vanilla
- 1 c Coffee, hot
- 6 oz Dark Chocolate, chopped
- 2 sticks Butter
- 1 Egg Yolk, room temperature
- 1 tsp Vanilla
- 1 – 2 c Powdered Sugar, to taste
- 1 – 2 tbsp Milk
- Preheat the oven to 350. Line cupcake pan with cupcake tins.
- Sift the flour, sugar, cocoa powder, baking powder and salt into the bowl of an electric mixer. After sifting, mix the ingredient on low speed until combined.
- In a second bowl, whisk together buttermilk, oil, eggs and vanilla.
- With the mixer on a low speed, slowly add the wet ingredients to the dry ingredients until just combined.
- With the mixer still on low, slowly add the coffee to the mixture, being sure to scrap the bottom of the bowl. The mixture will be very thin and runny. This is okay.
- Pour the batter into the cupcake tins. Bake for 20 – 25 minutes. Allow to cool completely before making the frosting.
- Melt the chocolate in 30 second intervals, stirring between each until completely melted.
- Beat the butter on medium-high speed until light and fluffy.
- Add the egg yolk and vanilla to the butter and beat for 3 minutes. This is where your frosting is going to learn to be fluffy.
- Turn the mixer to low and slowly add the powdered sugar. The original recipe called for 1 – 1 1/4 cups powdered sugar, but I felt like this wasn’t sweet enough. Feel free to vary to your particular taste. I may have even added more than 2 cups in the end. To compensate for my added sugar, I added a tbsp or so of milk to adjust the texture. How sweet should the frosting be? I used the scientific method of dipping my finger first into the butter concoction and then the melted chocolate. Judge me. It worked.
- Continuing on low speed, add the chocolate in a steady stream.
- Frost the cooled cupcakes immediately. Top with sprinkles.
Natalie at Wee Eats is totally right, these were absolutely better the second day. Be sure to use top quality coffee as the flavor balances the chocolate.