Actually, I kinda hesitate to call these “bars” because they come out every bit as ooey and gooey as the nice folk at Rice Krispies cereal said they would, but they seem more, to me, like an ooey gooey crisp sheet that is kinda irresistable, but really a bar.
Mebbe because I used Lyle’s Golden Syrup in place of the called for corn syrup?
In any event, my sister and I really did not mind the fact that they were a bit thin and flat – the flavor is the thing, and…
well, I’ll cover that, tomorrow.
•1/4 cup packed brown sugar
•1/4 tsp pure almond extract
•2/3 cup Lyle’s Golden Syrup (or corn syrup)*
•4 cups Rice Krispies
•1/4 cup sliced almond
*Lyle’s Golden Syrup is a pure sugar cane syrup, available in the British foods section of your market or, of course, via Amazon.
Heat the Lyle’s together with the brown sugar in a large sauce pan over medium heat, stirring constantly, until the brown sugar has melted and the mixture bubbles a bit.
Remove from the heat and stir in the cereal and the almond extract until all of the cereal is well coated with that sticky stuff.
Using the back of a spoon, press the mixture into an even layer in a foil lined 13×9 pan.
Sprinkle the sliced almonds on top, then set aside to cool completely before cutting.
I divided mine into two large-ish pieces and layered them between waxed paper sheets in a tightly lidded container.
Most excellent (tho’ quite sticky) as a munchie, but you might could also crumble bits into your morning yogurt, or even add to a cherry pie. But that’s a tale for tomorrow.