| Chocolate Rice Krispies |
| This dessert has so much going for it that I don't know where to begin. First of all it is fast and easy to create. Second, it tastes so divine that I don't know how to put it into words. All I can say is that it's chocolaty, creamy, and crunchy all at the same time. And third, it's kind of a unique retro dessert using the Ovaltine powder. If you like chocolate, then run out and buy some Ovaltine immediately!! |
| Ingredients for the bars: |
Ingredients for the Bavarian Cream: |
| 8 ounces milk-chocolate, finely chopped |
8 ounces milk-chocolate, finely chopped |
| 2 tablespoons vegetable oil |
2 cups heavy cream |
3/4 cup Rice Krispies
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1/2 cup Ovaltine |
| pinch of salt |
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| Method |
| Make the bars: Line an 8-inch square pan with parchment paper. Melt the chocolate in a microwave-safe bowl at 50 percent power for 2 to 3 minutes or in a heatproof bowl set over a saucepan of simmering water. With a rubber spatula, stir in the oil and mix until it is incorporated and mixture is shiny. Fold in the Rice Krispies and salt. Spread the mixture evenly in the prepared pan. Place in the refrigerator. |
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| Make the Bavarian Cream: Place the chocolate in a medium bowl. Bring 1 cup of the cream to a simmer in a medium saucepan and whisk in 1/3 cup of the Ovaltine. Whisk vigorously to break up any lumps as you bring the mixture to a boil. Pour the mixture over the chocolate. Tap the bowl on your work surface to settle the chocolate into the cream and let sit for 1 minute, then whisk until smooth. Let cool to room temperature. |
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| Whip the remaining 1 cup cream to soft peaks. Fold half of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining cream. Remove the Rice Krispies base from the refrigerator and spread the Bavarian cream over it in an even layer. Tap the pan lightly against your work surface to flatten the top. Refrigerate for at least 4 hours, or overnight. |
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| Just before serving, dust the top with the remaining Ovaltine. To serve, run a knife along the inside of the pan and unmold. Using a warm knife, cut into 4 x 1-inch bars or 1-inch squares. |
