Hippie Crispy Bars

Hippe Crispy Bars | A Sweet Spoonful

It’s Friday morning and I’ve been up since 6 am. I may have had one of these rice krispy bars at that time and perhaps another on my way out the door three hours later. Basically I’ve successfully convinced myself that since they’re made with brown crisped rice cereal and are sweetened with unrefined sugars that we’re basically in breakfast territory here. But in reality, these are quite decadent: as if Rice Krispy treats weren’t delightful enough on their own, this recipe takes them up a notch in all the right ways, adding bittersweet chocolate, almonds, toasted coconut, and a little sea salt. They’re just the thing to close out this busy, whirlwind late spring week.

Hippie Crispy Bars | A Sweet Spoonful

I’ve been trying to get a new post up for the past week and a half, but we’ve been deep in the everyday upkeep that is life with a baby. My wonderful baker at Marge Granola is going on maternity leave and after an extensive search, I’ve hired someone we’re all excited about to temporarily replace her. The day to day operations of a small business are a delicate balance at best, and when everyone and everything is in place, things run smoothly and I hold my breath and look around, marveling that ingredients get ordered, shipments go out, and deliveries are made without me having to intervene too terribly much. And then when we’re faced with hiring or any internal changes, really, I hold my breath in a different way, realizing that the delicate balance is about to shift.

The day before I started interviewing for the baking position, I realized I was sorely underprepared. Oliver had started waking up twice in the middle of the night again (babies! You think you’ve got them figured out and then they change!) and I hadn’t even had a chance to look over resumes or prepare questions. The first woman showed up on time, I grabbed a clipboard to look official-ish and started asking her the questions I was always asked in interviews: what’s your greatest strength in the workplace? What’s your biggest weakness? I saw this intelligent, articulate woman pausing and stumbling and grasping for an answer and recalled being in the same position so many times before, thinking what a stupid trick question that is. Here: try to find a way, on the spot, to turn a supposed personal weakness into a strength so as to sell yourself to this person who doesn’t know you at all! I looked at her and apologized, telling her not to bother answering that question. That it was a dumb question. I asked her about what she does in her free time instead, and why she was excited about the job.

After she left, I made another cup of coffee and texted my friend Brandon to ask him some advice on hiring questions. His text back was brief: ask them about their story. Because we were hiring for a temporary position, this seemed especially appropriate: these candidates all srely had other things going on — other lives outside of Marge Granola that would make them an interesting addition to the team. So I ditched the official-ish looking clipboard, turned on a little music and started asking the trickle of people that came in that afternoon about their bigger plan, about what they were excited about. And the typical stress of hiring and interviewing melted away as we had conversations about grilled cheese sandwiches, woodworking, handcrafting gardening benches and an RV trip along the Pacific coast. At first, you may wonder what any of this has to do with kitchen experience and ability to step smoothly into the position and I did a little, too. But really, I can train almost anyone to make granola. It’s a lot harder to train personality, readiness and enthusiasm to learn, or dynamics within a team. And the woman we ended up hiring is, frankly, someone with kitchen experience but someone we’re also excited to keep chatting with for the remainder of the summer. A new addition to our growing and evolving story.

Hippie Crispy Bars

Hippie Crispy Bars

  • Yield: 16 squares
  • Prep time: 15 mins
  • Cook time: 5 mins
  • Inactive time: 2 hrs
  • Total time: 2 hrs 20 mins

These super deluxe rice crispy bars are like a grown-up version of the beloved classic: the marshmallows are traded in for almond butter and chocolate. I made some tweaks to the original recipe, using brown rice crispies, and adding in chopped almonds and toasted coconut to the cereal mixture. The Food 52 editors mention that if you love chocolate, you could even double the ganache to make them even more decadent. If you don’t love almonds, I think chopped pistachios would be really delicious in these, or salted peanuts could be nostalgic and delightful. Cacao nibs would feel fancy. The options to customize and adapt these feel endless. Take it away.

A quick note on toasting coconut and nuts: It’s really easy to burn coconut, so keep an eye on it in the oven. I generally toast the coconut flakes at 300 F for about 5 minutes or so, or until golden brown and fragrant. Sliced almonds take about the same amount of time and the whole almonds will take longer, closer to 8-10 minutes. I chop them after toasting them. For this recipe, I toasted the coconut and sliced almonds on the same tray first, and then toasted the whole almonds separately, second.

Adapted from: Food 52 Baking

Ingredients

For the Bars:

1/2 cup (120 ml) maple syrup
1/2 cup (120 ml) brown rice syrup
1/2 cup (130g) almond butter
3 1/3 ounces (95g) bittersweet chocolate (70% cacao), chopped
2 tablespoons coconut oil
1/4 teaspoon sea salt
4 cups (110g) crisp brown rice cereal
1 1/2 cups (60g) unsweetened toasted coconut flakes
1/2 cup (68g) whole toasted almonds, chopped

For the Topping:

3 1/3 ounces (95g) bittersweet chocolate (70% cacao), chopped
2 tablespoons coconut oil
1/4 cup (25g) toasted sliced almonds
1/4 teaspoon flaky sea salt, to top

Instructions

Line an 8-inch (20cm) square baking pan with parchment paper, allowing it to drape over the edges.

To make the bars, combine the maple syrup and rice syrups in a large pan over medium heat. Bring to a boil and cook, stirring frequently, for 1 minute. Remove from the heat, add the almond butter, chocolate, coconut oil, and salt and stir until the mixture is smooth and the chocolate is melted. Fold in the cereal, coconut and chopped almonds.

Transfer the mixture to the lined pan and pack it firmly and evenly using a spatula or your fingers (you may want to damped your fingers to prevent sticking).

To make the topping: combine the chocolate and oil in a small saucepan and cook over very low heat, stirring occasionally, just until the chocolate has melted, then cool for 5 minutes.

To assemble the treats, pour the topping evenly over the rice mixture and smooth the top with a rubber spatula. Sprinkle the sliced almonds and flaky salt on top. Let set at cool room temperature for about 2 hours, or in the refrigerator for about 1 hour, until firm. Use the edges of the parchment paper to lift the bars out of the pan and cut into 16 squares. These are best the day they’re made but they’ll keep at room temperature for several days (the cereal will just soften slightly).

Comments

  1. Sam Schick

    I can testify that these were absolutely irresistible, and just about as satisfying as a dessert could be that still leaves you needing many more. I just had another, in fact. I'm Sam, and I can swear by the truth of the above statement.

  2. Katrina

    Hippie sounds just the way I like it! I made some Krispie bars with date caramel recently and they were SO GOOD!! Definitely need to try these!

  3. Mary

    I look forward to every new post....I can't wait to make these.

    1. megang

      Thanks so much, Mary. I hope you enjoy them! ~Megan

  4. Liesel

    Hi, Megan. I would really like to make these and have all of the ingredients on hand except for the brown rice syrup. What is a good substitute?

    1. megang

      Hi, Liesel- I'd use honey. I think that should work great - they may end up just a touch sweeter, but they'll be fantastic. Enjoy! ~Megan

  5. Gemma

    These sound so good, and I love where Brandon's advice took you for your interviews. How nice it must have been to be asked questions you could be excited about answering rather than those ones that we all have our stock responses to!

    1. megang

      Totally, Gemma! And to look forward to the conversation versus feeling stuck in this really rote routine. And yes, the bars are so, so good. They didn't last long in our house. Hope you and C are doing well! xox ~Megan

  6. Ashley

    I love that advice. I'm sure that relieved so much pressure on both sides of the interview. So glad you found someone! Balance restored.

Join the Discussion

Glimpses of Spring

Minestrone Verde with White Beans and Pesto

Minestrone Verde with White Beans and Pesto

We returned home from San Francisco on New Years Eve just in time for dinner, and craving greens -- or anything other than baked goods and pizza (ohhhh San Francisco, how I love your bakeries. And citrus. And winter sunshine).  Instead of driving straight home, we stopped at our co-op where I ran in for some arugula, an avocado, a bottle of Prosecco, and for the checkout guys to not-so-subtly mock the outlook of our New Years Eve: rousing party, eh? They looked to be in their mid-twenties and I figured I probably looked ancient to them, sad even. But really, there wasn't much sad (or rousing, to be fair) about our evening: putting Oliver to bed, opening up holiday cards and hanging them in the kitchen, and toasting the New Year with arugula, half a quesadilla and sparkling wine. It wasn't lavish. But it's what we both needed. (Or at least what we had to work with.) Since then, I've been more inspired to cook lots of "real" food versus all of the treats and appetizers and snacks the holidays always bring on. I made Julia Turshen's curried red lentils for the millionth time, a wintry whole grain salad with tuna and fennel, roasted potatoes, and this simple green minestrone that I've taken for lunch this week. Determined to fit as many seasonal vegetables into a bowl as humanly possible, I spooned a colorful pesto on top, as much for the reminder of warmer days to come as for the accent in the soup (and for the enjoyment later of slathering the leftover pesto on crusty bread).

Read More
Quick Pickled Strawberries

Quick Pickled Strawberries

It turns out shopping for wedding dresses is nothing like they make it appear in the movies. Or at least it hasn't been for me. Angels don't sing. Stars don't explode. Relatives don't cry. There isn't a sudden heart-stopping moment that this is, in fact, "the one." To be honest, I always knew that I wasn't the kind of gal for whom angels would sing or stars would explode but I did think I'd have some kind of moment where I could tell I'd found the best dress. Instead, my mom flew into town and we spent three (yes, three!!) days shopping for dresses, and since then I've been back to the stores we visited -- and I'm more undecided than ever. Tomorrow morning I'll return with my friend Keena to try and tie this business up once and for all. Cross your fingers. 

Read More
Feeding Ourselves Well

Feeding Ourselves Well

When I was single and living alone in the Bay Area, I made virtually the same thing for dinner each night. I ate meals quickly while in front of the computer. Or even worse: the television. This most often included what I call "Mexican Pizzas" which were basically glorified quesadillas baked in the oven until crispy. Sometimes, if I was really feeling like cooking, I'd whip up a quick stir-fry with frozen vegetables from Trader Joe's or a mushroom frittata using pre-sliced mushrooms. Mostly, though, it was Mexican Pizzas -- a good four or five nights a week. Today, thankfully, dinner looks a lot different. Meals in general look a lot different. How would I explain that difference? I think that ultimately how we feel about our life colors how we choose to feed ourselves and the importance that we place on preparing our own meals.

Read More
Farro Salad with Arugula, Lemon, Feta and Pistachio

Farro Salad with Arugula, Lemon, Feta and Pistachio

Today was 75 degrees in Seattle and it seemed the whole city was out and about drinking iced coffee in tank tops and perhaps not working all that hard. When we have a hit of sunshine like this in April (or, really, any time of the year), we're all really good at making excuses to leave the office early -- or, simply, to "work from home." I just got back from LA last night, unpacked in a whirlwind this morning, and took Oliver to meet up with three friends from our parents group at the zoo. The only other time I'd been to the Seattle zoo was once with Sam a few years ago when we arrived thirty minutes before closing and ended up doing a whirlwind tour -- sprinting from the giraffes to the massive brown bear to the meerkat. The visit today was much different: we strolled slowly trying to avoid the spring break crowds and beating sun. I managed to only get one of Oliver's cheeks sunburned, and he even got in a decent nap. A success of an afternoon, I'd say. Coming home I realized we didn't have much in the fridge for lunch -- but thankfully there was a respectable stash of Le Croix (Le Croix season is back!) and a small bowl of this whole grain salad I made right before I left town. It's the kind of salad that's meant for this time of year: it pulls off colorful and fresh despite the fact that much of the true spring and summer produce isn't yet available. And for that reason, I make a few versions of it in early spring, often doubling the recipe so there's always the possibility of having a small bowl at 1 p.m. while the baby naps in the car seat, one cheek sunburned, windows and back door open -- a warm breeze creeping into the kitchen. 

Read More
Whole Grain Any-Fruit Crisp

Whole Grain Any-Fruit Crisp

On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing. 

Read More