This year, I subscribed to Food & Wine magazine in an effort to feel more like an adult. So far, I’ve just flipped through the temptation-filled pages and drooled over various recipes. In a recent issue, however, I stumbled upon this recipe for “grown-up” Rice Krispies treats. Knowing Quinn’s penchant for the original treats, I thought this would be an interesting experiment.
These are very easy to make and have quite an interesting taste. I did think that the ratio of cereal to nuts was a little lopsided in favor of the nuts. If I were to make these again, I think I would adjust the amounts.
I would recommend serving these not as a primary dessert, but along with a variety of sweets. They have quite a unique nutty caramel taste. Certainly not your childhood Rice Krispies treats. They do live up to their description and are definitely a treat for adults.
- 3/4 cup crisp rice cereal
- 1 & 1/2 teaspoons vegetable oil, plus more for coating
- 1 & 1/4 cups blanched sliced almonds
- 5 tablespoon dulce de leche, plus more for garnish
Preheat oven to 350°. Line a baking pan with parchment paper.
Combine cereal with 1 teaspoon vegetable oil. Spread in an even layer on prepared pan. Bake 10 minutes, or until cereal is very crisp. Allow to cool to room temperature.
Combine almonds and cooled cereal. Stir in dulce de leche and remaining 1/2 teaspoon oil. Stir until all ingredients are well-combined and the cereal and almonds are thoroughly coated.
Line baking pans with parchment paper.
Drop mixture by tablespoonfuls onto prepared pans. Gently flatten each portion. Sprinkle each lightly with salt.
Bake 15 minutes, or until lightly browned.
Cool for 1 minute on pans. Then, transfer to a plate to cool completely.
Top each with about 1/4 teaspoon dulce de leche before serving.
Recipe slightly adapted from Food and Wine.