Crispy Chocolate Tarts

Yesterday, I was laying in bed and thinking about tarts. When will I start making tart shells? Are tart shells hard to make? What if I used something else for the shell? Something like... rice krispies!

Using the same recipe from the peanut butter crispy bars, I woke up, had a bowl of cereal, and got to work. 

Make the base of the tart in your pans first. When that is all even on the bottom, start building the sides. Press and mold the rice krispies with your hands and then put them in the fridge to firm up - about an hour.

You could fill the rice krispies tarts with any filling of your choice, I went for a peanut butter and chocolate layer. Just the one! Pour it in the shell and let it set in the fridge for another hour.

Without any doubt, this was one very sweet tart, we might try a citrus filling next time. =P

Peanut Butter Chocolate Crispy Bars

How are the holidays treating you? We've been spending time with family and friends non-stop since we got back from Las Vegas. I know I said I would have lots of time to finally tackle cake pops, but the days are just passing by!

For tonight's party, we made peanut butter chocolate crispy bars. You would think that something that doesn't require an oven would be easier to make, but nope, these took me just as long to "whip" up. But oh dear yum are they worth it!

Peanut Butter Crispy Bars
Adapted from Baked: New Frontiers in Baking
(Makes about 9 squares)

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
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5 ounces of chopped milk chocolate
1 cup of creamy peanut butter
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3 ounces of chopped milk chocolate
1 cup of Nutella
1/2 teaspoon of corn syrup

1. For the crispy crust: 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 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 crust cool to room temperature.
   
   
5. For the chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and peanut butter.
6. Set the bowl over a saucepan of simmering water and cook (double boiler). Stir with a rubber spatula until the mixture is smooth.
   
   
7. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
8. Pour the mixture over the cooled crust and refrigerate for about an hour or until the top layer hardens.
   
   
9. For the chocolate Nutella layer: In a large nonreactive metal bowl, stir together the chocolate, Nutella, and corn syrup.
10. Set the bowl over a saucepan of simmering water and cook (double boiler). Stir with a rubber spatula until the mixture is smooth.
11. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
12. Pour the mixture over the chocolate peanut butter layer and refrigerate for about an hour or until the top layer hardens.
13. Cut into squares and serve!
    

I don't know how they make it looks so neat in the cookbooks photos, but at least I know mine taste and smell just as great. There are no more bars left, I think it's safe to say that these were a hit!