I was going through Dorie Greenspan’s latest book, Baking Chez Moi, and this recipe caught my attention. It’s basically a brown sugar bar/cookie with a layer of chocolate, and topped with caramelized Rice Krispies. Words don’t do this justice! If you have BCM, I highly recommend using caramelized Rice Krispies instead of cereal straight out of the box; it adds an intense crunch and a great rich flavor.
So the first step was caramelizing the Rice Krispies. FYI, this goes great with ice cream, but she also says you can use it to top puddings or even panna cotta.
While the cookie base was baking away, I chopped up some chocolate.
Then I got everything all ready to go! Chocolate gets melted onto cookie base, then topped with Rice Krispies.
Voila! Crispy-Topped Brown Sugar Bars! This is great by itself, but it’s really good with ice cream!
Crispy-Topped Brown Sugar Bars recipe on page 324 of Baking Chez Moi.