Caramel Cashew Rice Krispie Treats

The last cake tasting has left us with a bit of a quandary.  Mostly because at this last tasting, we didn’t actually taste any cake.  We were given samples of little pastries that showcased a certain filling or mousse, but there were no actual pieces of cake involved.  This bakery only does cake tastings at bridal shows and expos, or at arranged group tastings.

Which means it’s not over yet because I must taste their cake!  While I thoroughly enjoyed eating the mini pastries and chatting with the owner, both Luke and I agreed that we have to actually try the cake before deciding.  So I have one more cake fest to look forward to.

Ok, extracting my head from cake-filled clouds and pulling myself back down to earth for a more everyday kind of dessert.  Everybody loves Rice Krispie Treats.  They’re so simple, yet so delicious.

And these take the ubiquitous treat to a whole new level.  Add chopped cashews to the cereal, and instead of melted marshmallows as the binding agent, we’re using caramel sauce.  The resulting bar is a little less flexible, but soooo much more flavorful.

I wonder what these would be like with Cocoa Krispies.  Probably all kinds of awesome.  Feel free to substitute in different kinds of chopped nuts.  I just happen to love cashews the most.

Caramel Cashew Rice Krispie Treats

Adapted from Cherry Tea Cakes

4 cups Rice Krispies
1 cup salted, roasted cashews, coarsely chopped
1 1/3 cup sugar

6 Tbsp water
1/2 cup heavy cream
2 Tbsp unsalted butter
2 tsp salt
1 Tbsp vanilla extract

 Grease a 9X13” baking pan and set aside.  In large heatproof bowl, toss together cereal and nuts.

In medium heavy saucepan over medium heat, stir together sugar and water. Cook, stirring occasionally, until sugar dissolves, then raise heat to medium high and boil without stirring, until syrup turns deep amber in color, about 8 minutes. Carefully stir in cream (mixture may splatter and briefly harden) then stir in butter. Remove from heat and stir in salt and vanilla.

Drizzle caramel over cereal-nut mixture and, using heatproof silicone spatula or wooden spoon, stir until fully incorporated. Spread mixture evenly on prepared baking sheet. Refrigerate until firm and slightly cooled, about 10 minutes, then break into bite-sized pieces.


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