Bacon Rice Crispies — a recipe

becky's rice krispies with bacon

Quite awhile ago now, we told about our friend Becky’s rice crispies with bacon. We felt bad teasing you with this photo and no recipe, but Becky wanted to perfect it before she let us publish it.

You see, Becky is an incredibly talented chef. She not makes great food with her hands, but she also invents flavor combinations that always leave us surprised and sated. She worked at the Herbfarm for years, along with other respected Seattle restaurants. She is a private chef, a cooking instructor, and and a very fine author. (I also hear tell that she’s a mean Scrabble player, but I can’t vouch for that for sure, since we still haven’t been able to arrange a game.) Becky created a website we consult nearly every day — Seasonal Cornucopia — because it lists every ingredient available in the Northwest and exactly when they are available. Start exploring it and you won’t stop soon.

Lately, Becky has combined all these talents into her food blog, Chef Reinvented. You really should be reading it.

Right after you make these bacon rice crispies. Enjoy.

Bacon Rice Crispy Treats

3 tablespoons unsalted butter
10 ounces marshmallows
6 cups rice krispies
1 cup best quality bittersweet chocolate chips
2 tablespoons cocoa nibs
6 ounces your favorite bacon (I used Skagit River Ranch), brushed lightly with 1 tablespoon maple syrup and then cooked until crisp, drained and crumbled

Melt 1 1/2 tablespoons butter and half of the marshmallows. Stir, while melting, until it is a consistent texture. Mix in 3 cups of the rice krispies until well coated.

Add the mixture to a 9 by 9 square pan or 8″ spring form pan that you have rubbed bacon grease on. Press down the mixture with some wax paper or wet hands until flat.

Over a double boiler, melt 3/4 cup of the chocolate chips (reserve the rest). Stir the nibs into the melted chocolate and working quickly spread on top of the rice krispy mixture.  Top with 1/2 of the crumbled bacon.

Melt the remaining 1 1/2 tablespoons of butter with the rest of the marshmallows until smooth. Add the rest of the rice krispies and stir well.

Pour out on top of the chocolate-nib-bacon middle and press down to make flat. Garnish with the remaining chocolate chips and bacon. Press the bacon and chips into the warm rice krispy mixture.

Chill for at least 30 minutes before cutting into bars.

4 thoughts on “Bacon Rice Crispies — a recipe

  1. Oh. My. God.

    Seriously, this has made my day. And since I can’t find the elusive gluten-free Rice Krispies-ish cereal I keep hearing about, I’ve been making my crispy treats with Rice Chex instead. I am definitely trying this out.

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