Makesabout 60 squares
- Active time:30 min
- Start to finish:3 hr (includes cooling)
December 2006
Who doesn’t love Rice Krispies treats? By adding dark chocolate ganache with a tiny jolt of coffee flavor, we’ve turned the classic into a sophisticated and whimsical bite-size dessert. We found that combining bittersweet chocolate of different cacao levels results in a ganache that has just the right intensity without being overpowering.
For ganache
-
5
oz
fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped
-
3
oz
fine-quality bittersweet chocolate (70% cacao), chopped
-
3/4
cup
heavy cream
-
2
tablespoons
Tía Maria, Kahlúa, or other coffee-flavored liqueur
-
1
tablespoon
instant-espresso powder or instant-coffee granules
For marshmallow squares
-
1/4
lb
marshmallows (15 individual large marshmallows or 2 cups small)
-
2
tablespoons
unsalted butter
-
2
tablespoons
sugar
-
2
tablespoons
unsweetened cocoa powder
-
1/8
teaspoon
salt
-
3
cups
puffed-rice cereal such as Rice Krispies
Make ganache:
-
Melt chocolates with cream, liqueur, and espresso powder in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, whisking occasionally, until smooth, 6 to 8 minutes. Remove from heat and let stand at room temperature until thickened, about 2 hours.
Make marshmallow squares:
-
Line a 13- by 9-inch baking pan with a long sheet of foil, leaving a 1-inch overhang on each end.
-
Melt marshmallows and butter with sugar, cocoa powder, and salt in a 2 1/2- to 3-quart heavy saucepan over low heat, stirring frequently, until smooth, 3 to 5 minutes.
-
Remove from heat and gently stir in puffed-rice cereal. Transfer to lined baking pan, pressing mixture evenly onto bottom with dampened fingertips. Cool to room temperature, about 20 minutes, then carefully lift from pan by grasping both ends of foil. Peel off and discard foil, then cut into 1-inch squares.
-
Spread some of ganache on half of squares, using about 1/2 teaspoon ganache each, then top with remaining squares. Reheat remaining ganache in metal bowl over barely simmering water, whisking occasionally, until loosened, then drizzle over tops of squares (you will have some ganache left over; see cooks' note, below).
-
Let squares stand until set, about 15 minutes.
Cooks’ notes: - Marshmallow squares with ganache can be made 1 day ahead and chilled, covered with plastic wrap after ganache is set. Bring to room temperature, uncovered, before serving.
- Leftover ganache keeps, covered and chilled, 1 week. Reheat as above and serve over ice cream.
