For my very first post I thought that I would keep it light, well not calorically, but simple and easy. I wanted to make a recipe that is a family classic with my twist on it and really focus on taking some really good pictures. I wanted to make something that could sit around for hours at a time while I figure out what the heck I was doing so I went with my easy go to…Smore’ Krispy Treats.
This recipe came to me one day when I made some old school classic Krispy Treats. Eric looked at me like I was a 5 year old and said “really?”. Apparently HE DON’T EAT NO KRISPY TREATS. Seriously dude? Though I will happily eat and entire pan of these things, I wanted him to at least save me from eating 1/2 the pan.
I have made thousands, and I mean thousands of Krispy Treat. Back in 2006, I worked at a start-up company called Brown Bag Naturals. We produced “Brown” Bagged Healthy Lunches for elementary schools. We did offer one sweet treat per day in our lunches and Krispy Treats was one that we offered. And it goes without saying, it was one of THE most popular choices. Nearly every child we served picked it. So considering the many large batches I’ve made, I accept the crown as Krispy Treat expert.
So my thought was to combine one of my favorites sweet treats with one of his: SMORES’. I tossed around some ideas and this is what I came up with. And Eric LOVES them, as I hope you will too. Now I can make Krispy Treats without the guilt of having to eat the whole pan.
- For Krispy Treats
For Krispy Treats
- 4 T unsalted butter
- 10 oz marshmallows
- 4 1/2 cups krispy cereal
- 1 1/2 cups graham cracker crumbs
- For Chocolate Ganache
For Chocolate Ganache
- 1 cup heavy cream
- 8 oz bittersweet chocolate*
- Prepare a 9x13 inch pan with cooking spray or butter. Set aside.
- In a medium saucepan, melt the butter over low heat. Stir in the marshmallows and the graham cracker crumbs. Make sure to get all of the marshmallows well coated with the butter and constantly stir as they melt. Continue to stir until marshmallows are mostly melted but you still see small dime sized pieces of white marshmallow lumps. Remove from heat.
- Stir in the krispy cereal, stir well until all of the cereal is well coated. Pour into prepared 9x13 pan and with lightly buttered hands press evenly into the pan. Try to get them as level as possible. With a serrated knife, make a cut down the center to cut in half the short way. Make sure the cut goes all the way through. Allow to set while you make ganache.
- Using a sharp serrated knife, chop chocolate into small 1/4 inch sized pieces and place into a medium bowl.
- In a small saucepan heat heavy cream over medium heat until it just starts to simmer. Make sure you keep your eye on it as it wants to boil over. If it starts to boil over quickly stir it and remove from heat until it subsides. Once cream is hot and simmering, pour cream over chopped chocolate. Tap the bowl 2 or 3 times to make sure the cream gets to the bottom of the bowl, then allow bowl to sit unstirred for about 10 mins.
- With a small rubber spatula stir softened chocolate to combine the cream. Continue to stir until a smooth. silky, shiny ganache forms. Set aside to cool about 15 mins.
- Once the ganache has cooled a bit, pour or spoon over the prepared krispy treats in an even layer. Reserve a small amount of the ganache for decorating the top.
- Sandwich the two cut halves of the krispy treats together, remove from pan and place on a cutting board. With a serrated knife cut treats into 6 strips then cut each strip in half. If the reserved ganache is too solid, warm slightly in microwave in 10 second increments until warm enough to drizzle on top of treats.
- Sereve with a smile. Enjoy!
*You may choose to substitute semi sweet chocolate if you prefer a sweeter ganache.