White Chocolate Rice Krispies Bars

February 26, 2011

in American,Bar Desserts,Recipes

White Chocolate Rice Krispies Bars

This fancy version of a Rice Krispie bar (you’ll see why I refer to them as fancy in a moment) was inspired from one I had the incredible opportunity of tasting when visiting the kitchen at one of my most favorite Pastry Chefs place of employment.


White Chocolate Rice Krispies Bars

Now, there are two reasons why I refer to them as fancy. One they do not call for marshmallows, not that you couldn’t fancy up marshmallows… but, just go with me on this one. And two, it’s topped with a smooth and luscious white chocolate dulce de leche Bavarian cream, finely grated white chocolate, and a few white chocolate chips for looks.

White Chocolate Rice Krispies Bars

Don’t let the title of these bars scare you into not making them, they are so easy my 12 year old could make them! Shh… the secret to their simplicity is one key special ingredient.

White Chocolate Rice Krispies Bars

White Chocolate Rice Krispies Bars
Topped with Dulce de Leche White Chocolate Bavarian Cream

adapted from Desserts by the Yard by Sherry Yard

White Chocolate Rice Krispies Bars

8 ounces white chocolate, finely chopped
1 tablespoon vegetable oil
3/4 cups Rice Krispies
pinch of salt

Line an 8 x 8 inch square pan with parchment paper.

Melt white chocolate over a double broiler or in a microwave. Stir in vegetable oil and salt. Chocolate should be smooth and a bit shiny at this point. Fold in Rice Krispies.

Spread over the prepared pan and place in the refrigerator to chill.

Dulce de Leche White Chocolate Bavarian Cream

8 ounces white chocolate, chopped finely
2 cups heavy whipping cream
1/2 cup World Market Dulce de Leche White Hot Chocolate Powder

Melt white chocolate and 1 cup of heavy whipping cream over a double broiler. Whisk in dulce de leche white hot chocolate powder until smooth. Remove bowl from heat and let it come to room temperature. When cool, in a medium bowl whip remaining 1 cup heavy whipping cream until soft peaks form.

Fold in half of the whipped cream into the melted white chocolate mixture. Fold in remaining whipped cream. Pour over the white chocolate Rice Krispies base. Return to the refrigerator and let it chill for at least 4 hours, preferable overnight.

Garnish
white chocolate, finely grated
white chocolate chips

Before serving you can dust the top with a little more Dulce de Leche White Hot Chocolate Powder or grated white chocolate and top each bar with a few white chocolate chips.

Cut into 4 X 1 inch bars.

White Chocolate Rice Krispies Bars

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