WE'VE MOVED

Hello!

Thank you for the amazing 8 years here at A Baked Creation, we can't thank you enough for the memories! But we've decided to move over to a new site - Sincerely, Syl. Please join us there for future posts on all the things you loved here!

Sincerely,
Syl

Thursday, February 3, 2011

Happy Chinese New Year


We're celebrating the Year of the Rabbit with some more peanut butter chocolate crispy bars. They were so good that we made it again with more "crispy" to them. By some kind of luck, we had a snow day yesterday, so I made these early in the morning and popped them in the fridge to set. By late afternoon, half of the batch was gone.


This is currently the wallpaper on my laptop. Mmmm chocolate!


Such a good combination!


Let me out of the pan!


I packed up 3 boxes of these little treats. One for Howard's parents, one to stay at home, and one for me to snack on at work.

My dad had the brilliant idea of adding Osmanthus flowers to the crispy bars. So I made a batch without the peanut butter and chocolate topping for us to test. It is quite the success and I'm torn between which version I like better! The flowers give such a great aroma when you're combining it with the corn syrup mixture and the fragrant stays even after the bars are chilled!



Osmanthus Crispy Bars
Makes about one 8x8 square pan

1 3/4 cups of crisped rice cereal
1/4 cup of water
1/4 cup of sugar
3 tablespoons of corn syrup
3 tablespoons of unsalted butter
1 1/2 tablespoons of dried Sweet Osmanthus flowers
  1. Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
  2. Pour the water into a small saucepan. Gently add the sugar and corn syrup. Make sure none of the sugar or syrup gets on the sides of the pan. Use a wooden spoon to stir the mixture until combined.
  3. Put a candy thermometer in the saucepan, cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft ball stage, 235 degrees F.
  4. Remove from heat, stir in the butter and Osmanthus until well combined.
  5. Pour the mixture over the crispy rice cereal. Quickly stir until the cereal until it is thoroughly coated. Then press into the 8-inch square baking pan. Let the bars cool to room temperature, chill to set.

8 comments:

  1. happy new year! your blog is delicious- happy to follow you!

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  2. Yum. Those close up photos are far too tempting for this time of the morning ;0)

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  3. What a fabulous treat. Love your blog. I am your newest follower!

    xo

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  4. mr. pineapple man - Happy New Year and thank you!

    Chele - I would eat them at anytime of the day! Heheh! =)

    Fashion Meets Food - Thank you and welcome!

    cakes to hyderabad - Thanks!

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  5. Happy New year. Those look seriously amazing. A huge craving just hit me!

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  6. gong hay fat choy you guys! ^__^

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  7. Avanika [YumsiliciousBakes] & lyndsay - Thank you so much! =)

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