It has been a cold, snowy winter. Well, month and a half at least. Here in CT the snow didn’t arrive until the middle to the end of January, which is normally not the case. We had a blizzard, winter storms, freezing rain, negative temperatures, you name it, we had it. Pretty much every Sunday into Monday for six weeks straight we had significant snow storms. It made for a lot of cancelled work and a ton of cancelled school.
What do you do when your weather forecast calls for a blizzard headed your way? You hunker down, get out the candles, flashlights, and extra batteries, fill the bathtub with water, make sure your car is full of gas, and stock up on food that can easily be prepared without electricity.
What do you do when the blizzard is in full swing and you can’t go anywhere? You bake, well kind of.
I borrowed Baked, a cookbook by the guys who own the Baked bakery in NYC, from a coworker and I must say that wanted to make just about everything in it! I few weeks ago I made the German chocolate cake- not a huge fan of the recipe but I figured I would try out another from the book. I had been eyeing the recipe below since I got my sticky little hands on the cookbook. It combines two of my favorite sweet treats- peanut butter and chocolate, and what makes it even better is that you throw in a rice crispy treat!
These sophisticated rice crispy treats are a bit more labor intensive than the recipe you would find on the back of a box of Rice Crispies- but that’s not saying much since that recipe has about three ingredients.
You start off with a base of rice crispy treats made with a sugar, corn syrup, and water mixture heated to soft ball stage rather than using marshmallows. This is then followed with a smooth creamy peanut butter and milk chocolate layer, topped off with a dark chocolate ganache layer resulting in a crunchy but smooth chocolate-peanut-buttery yumminess.
There is one thing that I would change about this recipe. I would go ahead and follow the rice crispy treat recipe found on the box of cereal (just scale it back to fit an eight inch pan) rather than going through the trouble of making the softball sugar mixture. Why you ask? Traditional treats are a bit chewier than the Baked treats, which I prefer. It’s also easier to melt some marshmallows with butter since it doesn’t require a candy thermometer.
Three Layer Peanut Butter-Chocolate Rice Crispy Treats
recipe adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
Milk Chocolate Peanut Butter Layer
5 ounces milk chocolate, chopped
1 cup creamy peanut butter
Dark Chocolate Layer
3 ounces dark chocolate, chopped
½ teaspoon light corn syrup
4 tablespoons butter
Rice Crispy Layer
1. Grease an 8-inch square baking dish.
2. Pour cereal into a large bowl.
3. In a small sauce pan combine ¼ cup water, sugar, and corn syrup, stir until combined.
Milk Chocolate Layer
1. In a heat proof bowl, stir together the chopped chocolate and the peanut butter.
Dark Chocolate Layer
1. In a medium bowl combine the chocolate, corn syrup, and butter.
2. Set over a double boiler and stir until chocolate, butter, and corn syrup are smooth and silky looking.
3. Pour over the set milk chocolate layer.