You may recall that I have already blogged about these in Version 1.0 of my blog and discussed their amazing qualities in great detail. If you are seeing these for the first time, they are the best thing to come from a marriage of Rice Bubbles and Ovaltine. And for those of you who do not have a relationship with your oven, you’ll love these because they don’t require any baking at all. But please tell me you are at least capable of mixing stuff together.
The only bad thing about these CRKBWOAMCBC (ok the acronym took me longer to type than if I had just typed it out in full) is you need to start making them day before. I KNOW, I KNOW. Très annoying when you start a recipe thinking you’ll soon have something delicious to stuff into your face only to find out you have to wait at least 12 hours. I find the “taste as you go” method of preparing these as reasonably satisfying enough until they’re actually ready. Just don’t taste too much otherwise your bars won’t have enough Bavarian cream on top and they will look pretty stupid.
The base is fairly sturdy and the cream is quite fragile, so I highly advise cutting them with a hot knife unless presentation is not important to you, you philistine. These are terribly, horribly, wonderfully addictive. The secret is adding salt to the base, and everyone knows the main principle of addictive food is the salty-sweet factor. If you want people to eat a lot of something, throw a heap of sugar and salt in it. This is the whole reasoning behind McDonalds and look how successful they are.
Everyone has their own method of eating these, and I think it’s very telling of people’s personalities, like a Meyer-Briggs test or an examination of one’s internet history. Some use a fork to break the bar up into small even pieces before carefully transporting to the mouth (you are detail-oriented and don’t like to take risks). Some will pick up the bar with their fingers and take huge bites (you are outgoing and prefer to lead rather than a follow). Others will lick the Bavarian cream off the Krispies base, discarding the base (you are creepy as hell and don’t deserve to eat these).
Chocolate Rice Krispies Bars with Ovaltine and Milk Chocolate Bavarian Cream
adapted from Desserts by the Yard, by Sherry Yard
For the base:
300g milk chocolate
2 tablespoons vegetable oil or grapeseed oil (or any other flavourless oil)
2 cups Rice Bubbles
1 teaspoon coarse sea salt
For the Bavarian Cream:
300g milk chocolate
2 cups of thickened cream
1 cup Ovaltine, plus extra for dusting
For the base, line a square pan with baking paper. Melt the chocolate and oil slowly in a bowl over a saucepan of simmering water, not letting the bowl touch the water. Mix until it is incorporated, mixture may become quite stiff but do not worry if this happens. Stir in the Rice Bubbles and salt. Spread evenly in the pan and place in fridge to set.
For the Bavarian Cream, break up the chocolate in a bowl. Heat 1 cup of the cream to a simmer in a saucepan and whisk in the Ovaltine, whisking until dissolved and there are no more lumps as it comes to a boil. Pour the hot cream mixture over the chocolate and let sit for a minute, then whisk until smooth and chocolate melted. Leave to cool to room temperature.
Whisk the remaining cup of cream to soft peaks. Fold in half of the whipped cream in the chocolate mixture to lighten it, then fold in the remaining whipped cream. Take the Krispies base from the fridge and spread the Bavarian Cream on top in an even layer. Refrigerate for at least 6 hours or preferably overnight.
Dust the top with extra Ovaltine before serving if you like. Unmold and using a hot knife to obtain clean slices, cut into bars or small squares if you prefer.