The ever so humble rice krispy treats is all set for a Valentine’s gala.
When you are looking for a different type of cake from the usual frosting laden ones (not that there is anything wrong with that), this one fits the bill. Simple, quick, and you don’t have to turn on your oven!
Replace almond liquor with a teaspoon of vanilla ,if preferred.
3 cups rice krispies cereal
3/4 cup dried cherries, divided
1/2 cup slivered almonds
1/4 cup semi-sweet chocolate chips
1/4 cup unsalted butter
1 (10-ounce) bag marshmallows
1/4 cup dutch process cocoa powder
1/8 teaspoon salt
1 tablespoon almond liquor, such as Disaronno
2 cups white chocolate chips
4 teaspoons vegetable or corn oil
Grease a a large bowl with non-stick cooking spray. Add rice krispies,1/2 cup dried cherries, almonds and semi-sweet chocolate chips . Set aside.
Grease a 9-inch springform pan with non-stick cooking spray and set aside.
Grease a medium saucepan and a spatula with the spray. Melt butter over medium heat . Add marshmallows and stir until completely melted. Take off heat and stir in cocoa powder,salt and almond liquor. Immediately dump into the cereal bowl and stir well until thoroughly combined. Transfer into the springform pan and press evenly .
Coarsely chop remaining 1/4 cup cherries and set aside. Melt white chocolate chips and oil in a small microwavable bowl for 1 1/2 – 2 minutes until completely melted and smooth (stir every 30 seconds). Pour over the cake and spread evenly. Sprinkle chopped cherries on top. Set aside to cool completely and chocolate to harden. Cover and store at room temperature.
Makes 1 – 9 inch cake