My children have spring break this week, so that means I have three more sets of hands in the kitchen. What better way to start the week than with a batch of these Chocolate Rice Cripspies? This recipe comes from French pastry chef François Payard. Rice Crispies made by a Frenchman?!? It was so counter intuitive that I just knew these were going to be good. He uses Dutch-processed cocoa powder for the best chocolate flavor. He also uses mini chocolate chips. Half are added while the mixture is still warm, so they melt and make the mixture even more chocolatey. The rest are added after the mixture has cooled, adding more taste and texture. I add a bit of espresso powder and a touch of vanilla extract for a little extra flavor. And the flavor---think of it in your best "Borat" voice---"Chocolate time explosion!" Hot chocolate town visits Rice Crispies ville. An American standard gets a "thumbs up" from a vanguard of the French tradition. Get into the kitchen and make these. If you can come up with another description--the taste will inspire it, I promise--please add it in the comment section. I would love to hear it!
Chocolate Rice Crispies
makes 1 9x13-inch pan
8 tablespoons (4 ounces) unsalted butter
1/3 cup dutch processed cocoa
1 teaspoon espresso powder
2-10 ounce bags of mini marshmallows
1 teaspoon pure vanilla extract
10 cups crisp rice cereal
3/4 cup semisweet mini chocolate chips
Line a 9x13-inch pan with plastic wrap, allowing excess to overhang for easy removal. Place the cereal in a large bowl. Set aside.
In a large saucepan over medium-high heat, melt the butter. Add the cocoa powder and espresso powder and stir to combine. Add the marshmallows and cook, stirring frequently until the marshmallows are completely melted. Off the heat, add the vanilla and stir to combine. Pour the mixture over the rice cereal and stir until the cereal is completely coated with the marshmallow mixture. Stir in half of the chocolate chips. Allow the the mixture to cool for 5 minutes, then stir in the remaining chocolate chips. Transfer the mixture to the prepared pan. Using a spatula sprayed with non-stick cooking spray, press the mixture evenly into the pan. Let the mixture cool and set. Using the plastic wrap, remove the mixture from the pan. Transfer to a cutting board and cut into squares. Enjoy!
Source: Adapted from Chocolate Epiphany, François Payard