– Recipe and photograph from SO VERY
This tasty treat upgrades two childhood favorites: S’mores and Rice Krispie Treats. A puffed brown rice cereal replaces the usual Rice Krispies to give the treat a nutty taste and the smooth ganache layer cranks the chocolate flavor up about 100 notches. Instead of toasted marshmallows, the treat is topped with a sweet and airy toasted meringue. And, don’t worry, we didn’t forget the graham crackers! A layer of crushed graham crackers is sprinkled over the ganache for added crunch and a touch of honey. YUM.
● 8 tablespoons butter
● 6 cups mini marshmallows + 3 cups (divided)
● 7 cups puffed brown rice cereal
● 8 ounces semisweet or bittersweet chocolate, chopped (we like Valroha Caraïbe 66%)
● 1 cup heavy cream
● a pinch of salt
● 4 cups graham crackers, coarsely crushed (by hand)
● 8 large eggs whites
● 2/3 cups sugar
● 1/4 teaspoon coarse salt
1. Preheat oven to 350°F. Prepare (2) 8 x 8 baking pans with nonstick cooking spray. Line each pan with a sheet of parchment paper, leaving a 2 inch overhang on 2 sides of the pan.
2. Make the brown rice layer: In large pot over medium heat, melt 8 tablespoons of butter. Add 6 cups marshmallows and stir slowly, until just melted. Remove from heat and stir in brown rice cereal. Add 3 cups marshmallows and stir until combined. Divide the mixture between the prepared pans. Spray your hands with non-stick cooking spray and press the mixture evenly into each pan.
3. Make the ganache: Place chocolate in a medium bowl. In a small sauce pan, bring cream just to a boil over medium high heat. Pour over chocolate. Add salt. DO NOT STIR. Let stand for 5 minutes. Using a rubber spatula, stir the mixture, starting in the center and working your way to the edges of the bowl. Stir slowly at first and then faster as you increase the size of your circles. Scrape the sides and the bottom of the bowl in order to incorporate all of the chocolate. Continue until the mixture is smooth and shiny. Divide ganache in half and pour over the brown rice layers.
4. Sprinkle crushed graham crackers over the ganache and allow ganache to set.
5. Using the overhang, remove the treat from each pan on to a cutting board. Discard the parchment. Using a sharp knife, cut squares. Place squares on a serving dish.
6. Make the meringue: In a large bowl, combine egg whites, sugar and salt. Beat with an electric mixer on medium high until stiff peaks form. Pile meringue on top of each square. Using a handheld kitchen torch, brown the meringue by moving the torch in a circular motion, until you see the meringue starting to brown. Do this until the whole surface of the meringue is browned, careful not to leave the torch in one place too long or the meringue will burn.