These bars take a little time to make. Not because of complexity but just in the make, wait, make, wait, make, wait steps. The steps themselves go fairly quickly and in the end, they are sooooo worth it. Browned butter and rice crispies and almond butter and milk chocolate and dark chocolate. How can you go wrong?
ps You can make these with peanut butter in place of the almond butter. In fact, the original recipe used it and it was quite good. That being said, I love the nutty flavor of the almonds. Hmmm, writing the word nutty reminds me of Nutella. I bet this would be wonderful with Nutella.
pps This is not a recipe to take to a hot family picnic, or a warmer than normal open house or really anywhere that is going to over 80 degrees. The nut layer starts getting gooey and very messy. It still tastes sublime, even licked off your fingers.
ppps You can use regular sized marshmallows instead of the miniature, it just takes longer to get them melted.
Almond Butter and Chocolate Crispy Bars
Adapted from Smitten Kitchen
For the rice crispy layer
4 tbs salted butter
1/2 a bag miniature marshmallows
3 cups rice cereal
Lightly spray a 8-inch square baking pan.
Melt the butter in a medium size saucepan over medium/low heat. Continue cooking the butter until it has foamed and takes on a medium brown color with lots of lovely browned bits floating around.
Take the pan off the heat and mix in the marshmallows, stirring until they are all melted. Mix in the cereal until it is fully coated. Poor the mixture into the prepared pan and use a greased spatula or your hands to press it into the bottom of the pan. Let cool for 20 minutes.
For the almond butter/milk chocolate layer
6 oz milk chocolate chips (1/2 a bag)
1 cup almond butter
In a medium bowl, mix the chocolate and almond butter together. Place the bowl over a saucepan of simmering water and stir with a rubber spatula until the chocolate melts and the mixture is smooth.
Pour the mixture over the cereal layer, using a spatula to make sure it spreads over the entire surface. Place in the refrigerator for 1 hour to harden.
For the dark chocolate layer
6 oz dark chocolate chips (or a coarsely chopped bar)
1/2 tsp light corn syrup
4 tbs salted butter
In a medium bowl, combine chocolate, corn syrup, and the butter. Place bowl over a saucepan of simmering water and stir with a rubber spatula until the chocolate and butter melt and the mixture is smooth.
Let cool slightly and then pour the mixture over the almond butter layer, using a spatula to very carefully spread the chocolate evenly. Place in the refrigerator for at least an hour until the chocolate layer hardens.
Enjoy with a large glass of milk or cup of tea.