Tag-Archive for ◊ toffee ◊

06 Oct 2013 Espresso Rice Krispie Treats

espresso RKT bright1

As most of you know, I can’t be left in a room with a Rice Krispie Treat, or as my #1 grandson calls them, “Rice Christmas Treats”. Unfortunately, now he can’t be left alone in a room with a Rice Krispie Treat either, but it’s a problem that seems to run in the family.  His mother,  aunt and uncle can’t be left in a room with a RKT either (probably bad parenting).  We’re a Rice Krispie Treat crazed family which is odd, considering we don’t eat cereal (well, Abby eats cereal, but it’s a secret!).  I hate all boxed cereal.  Yes, I know that is a strong word, but I do.  I don’t think I have had a bowl of cereal in 40 years or more.  Yucky stuff, but stir in some processed marshmallows and a bit of butter and everything is magically transformed!

So! Now, I’ve finally found a GOOD recipe for an Espresso Rice Krispie Treats! I’ve tried some others over the years, including one epic fail using butterscotch pudding, but this one is a winner.  Where did I find it?  In the October 2013 edition of Cooking Light!  Are you shocked?  Me, too! This issue has NINE recipes for Rice Krispie Treats!  I am not inclined to make any of the other recipes, one of which is…, wait for it…, drum roll…, Maple Bacon!! Really? Really!?!  A  Maple Bacon Rice Krispie Treat?  (In Cooking Light?!) Ummm, no. But, if you do make them, you have GOT to let me know how they turned out, OK?  Are they supposed to be a breakfast food?!

Here, on In the Kitchen with Polly, I have four more recipes for Rice Krispie Treats: Salted Brown Butter Rice Krispie Treats (the all time favorite, the classic recipe made even better); Coconut Rice Krispie Treats and Chocolate-Chocolate Cherry Rice Krispie treats (which are both deeeeelicious–I don’t know which one I like better!) and Milky Way Rice Krispie Treats (which have a great taste but come in 4th place because they suffer a teeny-tiny bit in texture and are a bit, and just a bit, dense/hard… Not as ooey-gooey as the other four recipes).

This recipe calls for “toffee bits” which are Heath Bar Bits. Normally, I don’t like Heath Bar Bits because they taste a bit old and stale, but in this recipe they  complement and enhance the espresso powder perfectly (truth be told, I  made these the first time because I had half a bag of Heath Bar Bits in the refrigerator and didn’t know what to do with them).  Since then though, I’ve made these Espresso Rice Krispie Treats several times, always to rave reviews, except by #1 grandson, age: not-yet-five, who doesn’t like the coffee flavor (YET).  SCORE! More for ME! But it does mean that I have to make two batches of RKTs when I make these… 🙂

Espresso Rice Krispie Treats

  • 2-3 tablespoons butter
  • 10 oz. miniature marshmallows (check your package, you might have a 16 oz package of marshmallows and in that case, make 1 ½ times this recipe, which fits nicely in a 9″ x 13″ pan)
  • 1 tablespoon espresso powder (can be found in most grocery stores now, next to the instant coffee, gourmet stores carry it too, but at double the price)
  • 1 cup toffee bits (Heath Bar bits, the ones without the chocolate)
  • 6 cups crispy rice cereal (Rice Krispies, or one of the generic brands–which I usually use because they are so much cheaper and they work out fine)
  1. Melt the butter in a saucepan or large skillet over medium high heat.
  2. Stir in the espresso power.  Stir to blend.
  3. Lower the heat. Stir in the marshmallows. Continue cooking and stirring until the marshmallows are melted and the espresso powder has been evenly dispersed. Turn off the heat.
  4. Stir in the 6 cups of Rice Krispies and the toffee bits.  This is the only (slightly) difficult and messy part of the recipe.  Keep stirring until marshmallow mixture has been evenly distributed through the cereal.
  5. Transfer the mixture to an 11″ x 7″ pan (if you don’t have one, don’t worry, use the nearest size pan you have…or use a 9″ x 13″ pan.  In the larger pan, the squares will just be a bit thinner)
  6. Press the mixture evenly into the pan, you have to press down slightly to get the right consistency in your finished Treats.  The mixture will be sticky, and a bit hot, so use the wrapper from the butter to press the mixture down, or butter your fingertips and press down, some people wet their fingertips to do this, but I am always afraid I’ll make the top layer soggy.
  7. Let Rice Krispie Treats set and cool on counter before slicing and serving. Cut into any size or shape bars that you prefer.

That’s it!  Now you have a truly grown-up flavored Rice Krispie Treat!

Thanks for stopping by my kitchen today!

15 Jan 2011 Banoffee Pie

Banoffee Pie! You’ve heard of it, right? Toffee, bananas and coffee flavored cream in a pastry crust? There is more to British desserts than Trifle, Spotted Dick, and Sticky Toffee Pudding, you know!

This pie took the British Isles by storm in 1972, and  gets more and more popular by the year. I’ve read Banoffee Pie is now on Australian menus, New Zealand menus, and even a few US menus!

Last March I went to England with a specific goal: to taste Banoffee Pie.  It didn’t happen.  FINALLY, almost one year later, I got a taste and it was made by me in my own kitchen!  If you want something done right… 🙂 It’s a pity I had to wait so long, but it was worth the wait.

Now that you’ve heard of Banoffee Pie, don’t wait as long as I did to try it.  It’s as easy as pie to make!  There is no doubt in my mind that my very next dinner party will feature Banoffee Pie. No doubt at ALL.

The original pie was made in a regular baked shortcrust pastry, but I made mine in a crust of crushed “Digestive Biscuits” (another English specialty! And, no, I don’t know why they are called “digestive” biscuits. I don’t want to think about it actually.) and melted butter.  A graham cracker crust can be substituted.  So you have three crust options! Pick the one that best suits your tastes, what you have on hand, or is easiest for you to pull together.

Banoffee Pie

For “Digestive” crust

4 oz. melted butter

8 oz. English Digestive Biscuits (available in International sections of many larger grocery stores, British Food stores and Indian markets…)

For Bottom Toffee Layer

4 oz. butter

½ cup dark brown sugar

1 can Sweetened Condensed Milk

For Middle Banana Layer

3 or 4 small bananas

For Top Cream Layer

1 ¼ cups whipping cream

½ – ¾ teaspoon instant espresso powder (to taste)

2 tablespoons sugar

small amount of grated chocolate (or ½ of a “Flake” bar, crumbled–another very good British chocolate bar)

Directions:

Decide what kind of crust you want and prepare it.  To make the English crust, crush the digestive biscuits in a food processor and then stir in the melted butter.  Press mixture along the bottom and up the sides of a 10-inch tart pan with a removable bottom.  (If you don’t have a 10-inch tart pan, use a quiche pan or a regular pie pan).  Chill until firm.

Combine the butter and sugar into a saucepan and place over medium heat.  Stir constantly until the butter has melted and the sugar has dissolved.  Stir in the condensed milk and bring to a boil. Boil for 5 minutes, stirring constantly. Pour the mixture into the prepared pie crust.  Let sit until cool.  This step is OK to prepare one day in advance.

If using a tart pan, remove the pie from the pan and place on serving tray.

Cut the bananas in half lengthwise.  Using the curve of the banana against the outside layer of the pie crust, begin to layer the banana halves lengthwise on top of the toffee layer.  When you get towards the inside you will have to cut the long banana halves to fit.

Combine the whipping cream, espresso powder and sugar in the bowl of an electric mixer and whip until soft peaks form.  Spread the cream mixture on top of the bananas.

Grate the chocolate, you only need a tablespoonful or two, and sprinkle over the top of the whipped cream.

Serve immediately (or within an hour or two, although leftovers do keep rather well for a bit longer than that.., if there ARE any leftovers…)

Thanks for stopping by my kitchen today.  I hope you make this soon and NEVER say terrible things about British food again! I may get offended! There is some very good British food out there, you know 🙂