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.
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.
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
For the Bars:
For the Topping:
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).
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.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.