Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Dubai Chocolate Rice Cereal Treats
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- Level: Easy
- Total: 3 hr 30 min
- Active: 45 min
- Yield: 4 dozen small treats
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 77
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 8 mg
- Sodium
- 43 mg
Silky chocolate, smooth and nutty pistachio cream and crunchy kataifi bring Dubai chocolate vibes to these luxurious crispy rice treats. Browning kataifi (shredded phyllo dough) in butter gives the rice cereal layer extra flavor and crispness, and the classic marshmallow binder is elevated with the addition of rich pistachio cream. Everything is topped with a generous layer of semisweet chocolate that’s tempered so it stays solid and snappy even at room temperature — a trick that helps keep the cereal layer underneath soft and chewy. Feathering lines of bright pistachio cream into the chocolate for a marbled look is a bakery-style touch for bars as picture-perfect as they are delicious. We recommend cutting the treats into two-bite squares for anytime snacking, but you can also go larger for even more indulgence.
- Level: Easy
- Total: 3 hr 30 min
- Active: 45 min
- Yield: 4 dozen small treats
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 77
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 8 mg
- Sodium
- 43 mg
Ingredients
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Directions
Special equipment:
a disposable zip-top resealable plastic bag or piping bag; a small offset spatula- Line a 9-by-9-inch baking dish with aluminum foil, leaving a 2-inch overhang on two opposite sides. Spray the foil lightly with cooking spray. Set aside.
- Melt 2 tablespoons butter in a large pot over medium-low heat. Add the kataifi and 1/2 teaspoon salt and cook, stirring and tossing constantly, until golden brown, about 10 minutes. Transfer to a large plate to cool slightly. Once cool, place the kataifi in a medium bowl and add the rice cereal. Toss until combined. Wipe the large pot out with a paper towel (no need to wash it).
- Heat the remaining 4 tablespoons butter in the same large pot over medium heat. Add the marshmallows and heat, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in 1/2 cup of the pistachio cream, the vanilla and 1/4 teaspoon salt until smooth.
- Working quickly, add the rice cereal mixture to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and spread gently into an even layer and smooth the top. You can spray your hands or the spatula with a little cooking spray to prevent sticking as you press the cereal into the pan. Let sit at room temperature until completely cool, about 45 minutes.
- Meanwhile, put half the chocolate in a medium heatproof bowl. Set the bowl over a medium saucepan filled with about 1 inch simmering water (do not let the bottom of the bowl touch the water) and heat, stirring, until about one-third of the chocolate is melted. Remove the bowl from the water; keep the water over low heat. A few pieces at a time, gradually stir the remaining chocolate into the bowl until all the chocolate is melted. If needed, set the bowl over the saucepan to warm for 5 to 10 seconds at a time to help melt the chocolate. Do not rush this step: It may take up to 10 minutes to completely melt the chocolate. Once melted, set the chocolate aside briefly; it’s okay if it’s slightly thick.
- Microwave the remaining pistachio cream in a microwave-safe bowl until melted and thinner but not hot, about 20 seconds. Stir until smooth, then transfer it to a disposable zip-top resealable plastic bag or piping bag. If using a resealable bag, push the cream into a corner.
- Pour the tempered chocolate over the cereal mixture and spread evenly with a small offset spatula. Snip a small hole from the corner of the zip-top bag if using. Pipe lines of pistachio cream evenly spaced about 1/4-inch apart over the chocolate. Glide the tip of a toothpick over the surface perpendicular to the lines and feather the pistachio cream over the chocolate. Let the pan sit at room temperature until the chocolate turns matte and hardens, at least 2 hours.
- Cut the rice mixture into small squares. Enjoy immediately or store in an airtight container for up to 1 week.
