White Chocolate Rice Krispie Treats

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white_choc_rice_krispies.jpgA simple riff on the classic cereal-box recipe, but oh-so-good. Sweet and salty peanuts and rich white chocolate bring these lunchbox treats to a whole new level.

3 tablespoons salted butter
3 1/2 ounces white chocolate, finely chopped
1 cup candied peanuts (see recipe below)
10 ounce bag marshmallows, snipped in half
6 cups Rice Krispies
Spray or lightly-oil a 13 x 9-inch (approx 30 x 22cm) rectangular pan.
In a large saucepan, melt the butter over low heat. Add the white chocolate and stir until melted.
Add the marshmallows and stir constantly over the heat until completely melted. (If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth.
Remove from heat and add the candied peanuts and Rick Krispies until well combined.
Scrape into the prepared pan and smooth the top. Let cool.

Original recipe

Candied Peanuts:

2 cups raw peanuts (or almonds)
1 cup sugar
1/3 cup water
a sprinkle of coarse salt
optional: ground cinnamon or chili powder

In a wide, heavy-duty skillet, mix the peanuts with the sugar and water. Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up. It will take a few minutes. At this point, the peanuts will get crusty and the sugar will crystallize.

The peanuts will become dry and sandy, which is perfectly normal. Don't worry; you didn't mess up. Lower the heat and keep going, scraping up any syrup collecting in the bottom of the pan and stir the peanuts in it, coating them as much as possible.

As you go, tilt the pan, removing it from the heat from time-to-time to regulate the heat and the syrup, so you can coat the nuts with the liquid as it darkens without burning the peanuts or the syrup. This is the only tricky part--I like to get the peanuts as deeply-bronzed as possible. if the mixture starts to smoke, remove it from the heat and stir.

Right before they're done, sprinkle the peanuts with a sizable pinch of flaky salt (and pinch of cinnamon or chili powder, if you want), stir them a couple of times, then tilt the peanuts out onto a baking sheet or a marble countertop.

Original recipe

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