November 11, 2010 § 16 Comments
These grown-up rice krispie treats are yummy liqueur-infused treats I started making two years ago. I like to call them “Po’ Boy Truffles”. When extravagance goes down the way of the economy, we can let our dearest veteran of recipes rescue our pocket and our palate. With a little fill and frill, you can transform the rice krispie treat into a sophisticated indulgence. You can dress up your good ol’ rice krispie recipe with some of my favorite fusions and roll them into truffle bites.
(From front to back):
Orange Truffle: Add dark cocoa into the melted marshmallows. Substitute vanilla with Grand Marnier. If you want virgin, there’s always orange extract. Dip in dark chocolate. Top with a slice of orange gumdrop.
Coconut Rum: Substitute vanilla with coconut rum, or half coconut extract and half rum extract. Dip in white chocolate. Roll in shredded coconut.
Coffee Toffee: Substitute 1/4 of your marshmallows with caramel chews. Substitute vanilla with Kahlua. Dip in dark chocolate. Roll in a mixture of crushed coffee beans and crushed toffee bits.
Coconut Lime: Substitute vanilla with half coconut extract and half lime cordial. Dip in dark chocolate. Top with a slice of lime gumdrop.
Peanut Butter: Add finely chopped peanuts into your rice krispies. Dip in melted peanut butter chips.
Amaretto: Substitute vanilla with Disaronno amaretto or almond extract. Dip in milk chocolate. Roll in sliced almonds.
Canadian Maple Walnut: Substitute vanilla with maple extract. Dip in melted butterscotch chips. Top with a halved walnut.
Mint Truffle: Substitute vanilla with crème de menthe or mint extract. Dip in milk chocolate. Drizzle dark chocolate.
Cranapple: Add finely chopped dried apples and dried cranberries into your rice krispies. Substitute vanilla with cinnamon. Dip in white chocolate. Top with a dried cranberry.
I also made large tennis ball-size rice krispie truffles for individual gifts. These are coconut rum, amaretto, cranapple (with a cinnamon stick), and coffee toffee.