A delicious milchig treat that will be gobbled up in no time.
White Chocolate Rice Krispie Fingers
Recipe By Clara Fatal
- Cook & Prep: 2 h 55 m
- Serving: 15
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Contains:
Ingredients (10)
Main ingredients
White Chocolate Layer
Start Cooking
Make the Rice Krispie Fingers
Yields 30 fingers.
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Preheat oven to 320 degrees Fahrenheit (160 degrees Celsius). Spread crisp rice on 11x14-inch (28x35-cm) baking pan. Roast for seven minutes until crispy, golden, and break up in your mouth.
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Heat butter, sugar, and honey in a pot, add crumbled halvah and cocoa. Cook for another half a minute until the mixture melts together. Remove from fire. Add crisp rice and mix well. Pour immediately onto a baking sheet lined with Gefen Easy Baking Parchment Paper, spread with a spatula until smooth and even. Let stand at room temperature until completely firm.
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Meanwhile, prepare the white chocolate layer. Place white chocolate in a bowl. Heat heavy cream in a small saucepan until almost boiling. Pour the hot cream onto the white chocolate and wait one minute. Mix well until it's a smooth cream. If the chocolate doesn’t melt completely, place the bowl in the microwave for a few seconds to finish melting.
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Place three tablespoons milk in a plastic cup. Pour gelatin over the milk. The gelatin grains should swell and absorb the milk. Let stand for five minutes until mixture is firm.
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Pour hot water into a small bowl. Place the cup of gelatin inside the water and mix the gelatin until dissolves completely. Remove from water.
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Pour two tablespoons chocolate cream into the cup of dissolved gelatin and mix well. Pour chocolate-gelatin mixture into the bowl of chocolate cream and mix well. Pour chocolate cream over crisp rice layer. Refrigerate for two hours until chocolate is firm.
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To serve, remove pan from refrigerator and let sit for at least half an hour.
Slice into long fingers, 3 inches (8 cm) long and 1/2 inch (1.5 cm) wide. Use a long, sharp, non-serrated knife to cut the bars.
Tip:
To make your slices look professional, dip the knife in boiling water and dry with paper towel between each slice. The fingers freeze beautifully; remove from freezer ten minutes before serving.
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