Seriously. This book is food porn. The recipes are intense. The photos are mesmerizing. I'm going to have to make croissants from scratch now. And maracons. Soon.
This weekend, I wanted to give one of the recipes a whirl, but I did not want to go to the store. I was seduced by Keller's riff on the rice krispies treat. We all know how I feel about rice krispies treats. Well, Keller adds a layer of caramel and then covers them in chocolate. Whoa.
Wait. That sounds sort of like... Those could almost be... That's right. I speak of the Whatchamacallit, one of my favorite candy bars of all time. All that's missing is a little peanut butter. I wonder...
Oh yes, I did. Oh yes, they were. Oh, you know you want to. Here's how:
2 T butter
4 cups marshmallows
4 cups rice cereal
1/2 cup peanut butter
Caramel (almost identical to Keller's Caramel Jam)
1/2 cup plus 1 T sugar
1/4 cup corn syrup
1 T butter
1/2 cup heavy cream
1/4 tsp. salt (fleur de sel if you have it)
1 tsp. vanilla extract
8 oz milk chocolate, melted
- Melt butter, marshmallows, and peanut butter over low heat until melted. Stir in cereal. Press into 8x8 pan sprayed with non-stick spray.
- Spread half of the chocolate over the cereal treats. Place in refrigerator to set.
- Meanwhile, cook sugar and corn syrup over medium heat until melted an bubbling. Swirl pot, but don't stir. When sugar is a dark caramel color (with the faintest wisps of smoke), remove from heat and add butter, salt, cream, and vanilla. Return to heat and stir until smooth. Set aside to cool.
- Remove cereal treats from fridge and invert onto a piece of parchment paper. Flip over and return to pan, chocolate side down and with the parchment paper.
- Pour caramel sauce over top of cereal treats. Place in refrigerator until just starting to set. Carefully spread remaining chocolate over the top. Return to fridge until completely set.
- Cut into 1x2-inch pieces. Store at cool room temperature or in the fridge.
Keep it sweet.