This year, I subscribed to Food & Wine magazine in an effort to feel more like an adult. So far, I’ve just flipped through the temptation-filled pages and drooled over various recipes. In a recent issue, however, I stumbled upon this recipe for “grown-up” Dulce de Leche Crisped Rice Treats. Knowing Quinn’s penchant for original Rice Krispies treats, I thought this would be an interesting experiment.
These crisped rice treats are very easy to make and have quite an interesting taste. I did think that the ratio of cereal to nuts was a little lopsided in favor of the nuts. If I were to make these again, I think I would adjust the amounts.
I would recommend serving these not as a primary dessert, but along with a variety of sweets. They have quite a unique nutty caramel taste. Certainly not your childhood Rice Krispies treats. These crispy rice treats do live up to their description and are definitely a treat for adults.
3/4 cup crisp rice cereal
1 & 1/2 teaspoons vegetable oil, plus more for coating
1 & 1/4 cups blanched sliced almonds
5 tablespoon dulce de leche, plus more for garnish
- Preheat oven to 350°. Line a baking pan with parchment paper.
- Combine cereal with 1 teaspoon vegetable oil. Spread in an even layer on prepared pan. Bake 10 minutes, or until cereal is very crisp. Allow to cool to room temperature.
- Combine almonds and cooled cereal. Stir in dulce de leche and remaining 1/2 teaspoon oil. Stir until all ingredients are well-combined and the cereal and almonds are thoroughly coated.
- Line baking pans with parchment paper.
- Drop mixture by tablespoonfuls onto prepared pans. Gently flatten each portion. Sprinkle each lightly with salt.
- Bake 15 minutes, or until lightly browned.
- Cool for 1 minute on pans. Then, transfer to a plate to cool completely.
- Top each with about 1/4 teaspoon dulce de leche before serving.
3 Comments on “Dulce de Leche Rice Crispy Treats”
chewy, nutty treat
pictured on bathroom counter
makes nice realtor gifts.
Davak, you have not one iota of shame.
Davak, Is that a Haiku? Bravo.