When you want sweet, chocolatey crunch for an afternoon - or any time - treat.
Remember the Rice Krispie Treats from childhood? Chocolate Dulce de Leche Crispie Treats are on another level of sweet, chocolatey crunch.
NOTE: To make your own dulce de leche, remove the label from a can (or several cans) of sweetened, condensed milk. In a large pot, place the cans on their sides and cover with water - at least an inch of water over the highest point of the can. Bring the water to a boil and then reduce to a simmer. Simmer for 2-3 hours, depending on how many cans are in the pot. Cans must be submerged at all times - do not let the pan go dry!
Remove cans from water and set on a cooling rack. I place a towel on the counter under the rack to absorb hot water dripping off the cans. Let cool completely. Once opened, place in a glass or plastic container. Enjoy!
Transcribed by Otter.ai; Lightly edited by Linda
Episode 106 – Chocolate Dulce de Leche Crispie Treats
Welcome to Tart Words. I'm your host, Linda Hengerer. And I'm a writer, a reader and a baker. I talk to writers about their latest book and what inspires them, chat with fellow author Suzanne Fox about what writers can learn from reading their favorite authors, and share fast and easy recipes for anyone looking for a sweet treat. Join me as I share Tart Bites, Tart Thoughts, and Tart Words.
Welcome to Tart Bites.
Today I'm talking about Chocolate Dulce de Leche Crispie Treats. You're probably familiar with the Rice Krispie treats that we grew up with, but this takes them to another level. Remember the commercial for Rice Krispie treats from back in the day when the housewife had some me-time with a book in the kitchen, then powdered her face with a flour-dusted oven mitt to show how she slaved over dessert?
This is not exactly that recipe but it is just that easy. I love texture, chocolate, and caramel in my treats. The 100 Grand chocolate bar with crunchies and caramel is my ultimate candy bar and I had some dulce de leche on hand when I thought about making these treats. I make my own dulce de leche, but you can buy it in the store. Melting, mixing, patting - it's as easy to make as that, and no flour or oven mitts needed.
1 10.5 oz package marshmallows
3 Tbsp butter
1 3.17 oz bar of chocolate, broken into pieces (I use dark chocolate to offset the sweetness from the marshmallows and the dulce de leche)
¼ cup dulce de leche, or more if you like
Pinch of salt
6-7 cups crispy rice cereal
Butter a 13” x 9” baking dish. I use a glass baker so the knife doesn’t damage a metal pan. If you use a metal pan, turn out onto cutting board before cutting.
In a 4-quart pot, heat marshmallows and butter together on low heat until softened, stirring constantly once the marshmallows start melting. Add chocolate pieces and stir into the warm marshmallow mixture until pieces begin melting. Add dulce de leche and salt, and fold into mixture until well combined. Remove from heat and add 6 to 6 ½ cups of crispy rice cereal; add more cereal if it seems too saucy.
After all cereal is coated, pour into prepared buttered baking dish. I cover the baking dish with waxed paper and pat the coated cereal so it’s evenly spread out in dish; buttered or non-stick foil would also work.
Let sit on counter until cooled, or place in refrigerator for an hour. Cut into serving pieces. Enjoy the sweet, crispy, chocolatey deliciousness!
Thank you for joining me this week. To view the complete show notes and the links mentioned in today's episode, visit tartwords.com/tart106. Follow now in the app you're using to listen to this podcast, or sign up for email alerts through an easy signup form for bakers, readers and writers at tartwords.com/about. Thank you again for joining me, Linda Hengerer, for this episode of Tart Bites.