In the spirit of American Hustle, serve your guests some "Fuhgeddaboudits" or chocolate and caramel covered rice krispie treats- just as decadent and over-the-top as Jennifer Lawrence's hairdo. This chocolatey-chewy treat from Bouchon Bakery are spiced-up versions of the classic Rice Krispie Treats.
- 3.5 Ounces unsalted butter
- 4 Cups Kellogg's Rice Krispies
- 3 Tablespoons caramel jam or store-bought caramel
- 9 Ounces tempered 50% milk chocolate
- 4 Cups marshmallows
You’ll need a quarter sheet pan, a silicone mold with eight 2 ½ -by-1/2 -inch-deep round cavities, and a 2 ¼ -inch round cutter. • For this recipe, we use Michel Cluizel Mangaro 50% milk chocolate.
Spray the quarter sheet pan with nonstick spray. Line the bottom with parchment paper and spray the parchment.
Melt the butter in a medium saucepan over low heat. Add the marshmallows and stir until completely melted.
Place the cereal in a large bowl. Spray a spatula with nonstick spray and scrape the marshmallow mixture into the bowl of cereal.
Spray an offset spatula and spread the mixture evenly in the prepared pan. Cool for 15 to 20 minutes.
Place the silicone mold on the work surface. If the caramel jam is liquefied, pour 16 grams into each cavity. If the caramel is hard, spoon 16 grams into each cavity and place the mold in the microwave to heat and melt the caramel; the caramel should soften enough to spread to the edges of the cavities, but it does not have to liquefy. Set the mold on a sheet pan.
Using the cutter, cut 8 rounds of the cereal mixture. (What remains makes a great snack or can be used to make additional Fuhgeddaboudits.) Place a cereal round over the caramel in each mold. Refrigerate for 15 minutes or freeze for 5 minutes to harden the caramel.
To enrobe the rounds: Unmold the rounds and bring them to room temperature. Place a Silpat on the work surface.
Enrobe the candies with the chocolate. Sprinkle the top of each with a pinch of fleur de sel.