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Hello everyone, I hope you’ve had a good week so far.

Today’s temptations are these Rice crispy caramel peanut & chocolate treats with salted peanuts and a chocolate coating…a delicious sweet snack.

They actually remind me of a mixture between Snickers and Lion bars…

 

Personally I’ve never really liked the traditional rice crispy treats which are made with marshmallows, but these are quite different…

Homemade caramel, salted peanuts and chocolate.. and flavor combination made in heaven…

I hope you’ll like them, here is the recipe.

Rice crispy caramel peanut & chocolate treats

• 7 oz. (200 g) rice crispies
• 5 oz. (150 g) salted peanuts
• 2 quantities Caramel sauce
• 3 1/2 oz. (100 g) dark chocolate, for dipping

Put the rice crispies into a large bowl.

Add the salted peanuts. If you don’t like peanuts, just replace them with some almonds or other nuts.

Mix well.

Make two quantities of the caramel sauce, you can find the recipe here.

Pour the sauce into the bowl with the rice crispies and peanuts and mix well.

Tip the mixture into a 8 x 12 inch (20 x 30 cm) baking pan.

Press down firmly. You can cover the mixture with a sheet of baking parchment and then use a glass to make it more compact.

Chill for 2 hours.

Melt the chocolate over a saucepan of simmering water.

Cut the chilled rice crispy mixture into bars.

Dip the bars into the melted chocolate and arrange on a greased piece of baking parchment.

Make yourself a good cup of coffee or tea…

… and enjoy these Rice crispy caramel peanut & chocolate treats. And remember: “Sharing is caring”.

Hugs from me to you.

 

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Caramel Sauce

Tuesday, October 29, 2013 20:35

This caramel is so good that the only way to describe it is “oh my gosh”…

To make a more runny sauce to drizzle over ice cream, etc. – see *note in the ingredients list and instructions.

 

 

Caramel Sauce

• 1 cup (225 g) regular sugar
• 1/4 cup (65 ml) water
• 1/3 cup (85 ml) heavy cream (*use 1 cup + 1 tablespoon/250 ml instead for a runnier sauce)
• 1 teaspoon vanilla extract
• 5 tablespoons (70 g) unsalted butter

Put the sugar and water in a saucepan and place on a medium heat. Stir gently until the sugar has dissolved.

Increase the heat to high and bring to the boil without stirring. Allow to bubble away until the mixture turns to a rich amber colored caramel, then take the pan off the heat.

Pour in the cream, but use caution when adding the cream to the pan as the mixture will bubble up. (*For a runnier sauce, use 1 cup + 1 tablespoon / 250 ml heavy cream instead of 1/3 cup/85 ml.)

 

 

 

 

Add the vanilla, followed by the butter. Put the pan back on the heat and stir until the butter has melted and the mixture no longer bubbles up.

Leave to cool slightly before transferring to a jar.

 

Super delicious for cupcakes, 100% yumminess.