Saturday, April 13, 2013

White Chocolate Rice Krispies Bars

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

1/2 cup of World Market Dulce de Leche White Hot Chocolate Powder. If you can't find that brand, you can use any white cocoa powder with dulce de leche (caramel). If you cannot find dulce de leche, you can just go with any white chocolate Hot cocoa mix.

8 ounces white chocolate, chopped finely
2 cups heavy whipping cream

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 with finely grated white chocolate and a few white chocolate chips. Cut into 4 X 1 inch bars.

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