GROWN-UP RICE KRISPY TREATS 1 stick unsalted butter 110-oz. bag mini marshmallows 1/4 cup Grand Marnier (or other liqueur) 1/2 tsp. orange extract (substitute vanilla or almond if they would work better with the liqueur of your choice) Pinch salt 6 cups puffed rice cereal 8 oz. bittersweet chocolate
Lightly coat an 8-by-8-inch baking pan with butter or cooking spray. In a large saucepan over medium heat, melt the butter. Add the marshmallows, Grand Marnier, orange extract and salt. Stir until melted. Add the rice cereal and stir to coat. Quickly transfer the cereal mixture into the prepared pan, using a spatula to pat it down evenly. Set aside to cool and firm up. Remove the block of cereal from the pan by inverting on a cutting board. Cut the block into small triangles. Set aside. Place the chocolate in a microwave-safe bowl and heat until just melted. Dip half of each triangle into the chocolate, then arrange on plates and refrigerate until the chocolate has set. Makes 18 servings. -- From Good Food for Good Times by Jamie Gwen Posted on Wed, Jul. 11, 2007 Akron Beacon Journal _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
