Okay – here’s what they’re really called:
But somehow “Guilt Bars” feels right, right about now.
See, one would think that living with a food blogger would mean an endless and vast array of amazing, mouthwatering treats parading through the kitchen.
And often – well, at least sometimes – that’s just what it is.
But then there are times when it’s not. Like when I haven’t photographed the food yet – so there are big post-its all over the place screaming “DON’T EAT YET!”.
Or right when everyone is sitting down to dinner, but I’ve got to catch the light, so everyone has to wait until I shoot that plate of food.
Or I’ve been assigned a recipe that NO ONE in my family would want to eat – and so there it sits, lingering – till Mike eventually (and graciously) finishes it off.
And then there’s this weekend, when 6 of my favorite creative ladies – from points west, north and south – will be descending on the city for 3 days and nights of togetherness. So I won’t be around much.
And I feel guilty.
Hence, these bars – a triple threat of pretzels and rice krispies, peanut butter cup filling and rich chocolate glaze – to tide the boys over while I’m out and about.
These bars are decadent little bites of heaven. Though there are three separate layers, each takes just a few minutes to make – most of the time on these bars is spent unattended, in the fridge.
Even better, they can go vegan and/or gluten-free too.
adapted from Food52
1 cup crushed salted pretzels (regular or gluten-free)
3/4 cup crisped rice cereal (regular or gluten-free)
1/4 cup sugar
1/4 cup water
3 tablespoons + 1/2 teaspoon light corn syrup
7 tablespoons unsalted butter (or non-dairy spread), divided
5 ounces milk or dairy-free chocolate – chopped or chips
1 cup nut butter (I used almond butter)
3 ounces bittersweet or dairy-free chocolate – chopped or chips
Line an 8 x 8 baking pan on both sides with parchment paper, creating a “sling”. Place the crushed pretzels and cereal in a large bowl.
Layer #1: Combine the sugar, water and 3 tablespoons corn syrup in a small saucepan – bring to a boil and cook till a candy thermometer registers 235 degrees (about 5 minutes). Remove from heat and stir in 3 tablespoons of the butter. Immediately pour over the pretzel/cereal mixture and stir till evenly coated. Tranfer to your prepared pan and press in evenly. Let cool. Wash and dry your saucepan, and fill it halfway with water – bring to a simmer.
Layer #2: Combine the milk chocolate and nut butter in the top of a double boiler – place over your saucepan of simmering water and stir till smooth. Pour over the cooled crust and spread evenly – refrigerate till hardened (about one hour). Wash and dry the bowl; return the saucepan of water to a simmer.
Layer #3: Combine the bittersweet chocolate, remaining 4 tablespoons butter and remaining 1/2 teaspoon corn syrup in the top of the double boiler – place over your saucepan of simmering water and stir till smooth. Pour over the chilled layer and spread evenly. Refrigerate till hardened (about one hour). Cut into squares and serve.
This delicious recipe brought to you by Sheri Silver