We were catching up on Nadia G’s Bitchin’ Kitchen last week on the Cooking Channel, and this recipe looked too tasty not to try. Ermmm, there were also these Rice Krispies in the freezer that needed something done with (to?) them.
Nadia used silicon molds for her little bits o’ bacon-y goodness, and all milk chocolate; but I had fine luck with some specialty ice cube trays and a spring form pan – and found that combining 60% cacao chips with an equal amount of really nice milk chocolate chips all worked a treat. I should also note that, instead of cooking a half package of bacon, I opted to double the recipe. Worked a treat.
The only thing I plan to do differently next time (and there WILL be a next time) is that I will roast the bacon with maple syrup instead of simply frying it.
Cook the bacon in a skillet until crisp (or follow my suggestion and maple roast it instead), then remove to paper towels to drain, and chop. I did fry mine this time, and added a dusting of Gateway to the North Maple Seasoning from The Spice House for good measure.
When the chocolate is mostly melted, remove from the heat and stir until smooth.
Stir in the bacon and then fold in the rice cereal.
When ready, remove from the molds (or, ermmm, ice cube trays) and sprinkle with sea salt.
Chocolate, bacon, Rice Krispies, and salt; if THAT doesn’t say “Happy New Year!” – I don’t know what does.