We received this recipe around Valentine’s Day from TheGiftOfGoodness.com, a blog from the Wisconsin Milk Marketing Board that focuses on recipes for sweet treats. We didn’t get to make it then, but we’ve repurposed it for Easter…with a jelly bean garnish. Of course, you can take it further: Our friend Rose is using the bars as bases for Marshmallow Peeps.
Lavender-infused butter, a layer of semisweet chocolate and sprinkling of sea salt give this version of Rice Krispie Treats a grown-up twist. Think of them as sophisticated adult Rice Krispie Treats…although the kids won’t refuse their fair share.
The better the chocolate you use, the better the result. The recipe makes 20 bars.
A sophisticated version of Rice Krispie Treats. Photo courtesy TheGiftOfGoodness.com.
CHOCOLATE LAVENDER MARSHMALLOW BARS (RICE
1. MELT butter in large pot over low heat. Add lavender and salt and cook for 5 minutes to infuse the butter, stirring frequently.
2. ADD marshmallows. Cook until they are completely melted, stirring constantly.
3. REMOVE pot from heat. Add cereal and stir until well combined. Spread mixture onto a large jelly roll pan. To create an even layer, place a piece of wax paper over the pan and gently roll over with rolling pin.
4. MELT chocolate using a double boiler over medium heat, stirring constantly. Alternatively, place chocolate in a microwave-safe bowl and heat 1 to 2 minutes, stirring every 30 seconds.
5. SPREAD chocolate evenly over marshmallow mixture. Sprinkle with sea salt. Add the optional holiday garnish.
6. REFRIGERATE pan at least 30 minutes before cutting bars and serving.
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