Caramelized rice krispies
Pies
I wouldn't dare call into question the greatness of the Rice Krispies Treat (I'm not trying to get panned in the comments section). But sometimes—do I venture to say most of the time?—I long for my Rice Krispies to be more like themselves: I want more snap. I want more crackle. And you better believe I want more pop. But please, keep that added sugar—we're making dessert, after all. <br /> <br />The great thinkers in dessert—Pierre Hermé, Dorie Greenspan, Dana Cree—have espoused an easy method to make Rice Krispies crunchy, complex, and irresistible. And all with just a bit of sugar and water. (This particular version shared here comes from Dorie's <a href="https://www.amazon.com/Baking-Chez-Moi-Recipes-Anywhere/dp/0547724241">Baking Chez Moi</a href>.) <br /> <br />Here's how it goes: Make a basic caramel (sugar moistened with just a touch of water); as soon as the sugar starts to change color, remove the pan from the heat, add the Rice Krispies and stir until the syrup disappears. Now return the pan to the heat and stir carefully, without stopping, until every Krispie is a deep golden caramel. It should take only three minutes or so. <br /> <br />After you spread the sticky cereal across a parchment-lined baking sheet and allow it to cool, each grain will be coated in a sheen of caramel with a complex sweetness that just verges on bitter. The broken-up bits are almost like caramel corn, but even crunchier; almost like brittle, but lighter; and almost like candied nuts, but more buoyant. They're seductive, they're snackable, and they give Rice Krispies Treats a run for their money. <br /> <br />For more ideas on how to use the caramel-Krispies, check out the <a href="https://food52.com/blog/20351-caramelized-rice-krispies">full article</a href>.
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