What a week it’s been!
The weather is changing and I get all nostalgic and stuff.
I’ve got lots of pumpkin on my mind with a side of life. You’ve got to ask yourself–will this all matter in five years? And the answer is, that it-will-not.
I’ve got so much pumpkin on my mind that I bought more than a few cans of it at Trader Joe’s the other night. The very nice Trader Joe’s man pulled it out of the back for me and said that this stuff runs out fast so buy what you can.
I’ve also got Gossip Girl bags under my eyes (yes, I’ve been staying up way too late watching the next episode and then the next). Darn you Netflix! Darn you for enabling me to watch back to back episodes!
But, moving on.
I made these amazing krispie treats a few weeks ago and dude they were BOMB! These are two words that don’t enter my vocabulary often, but they were that delicious.
I got the recipe here and eliminated the cherries because I gifted more than half of them to friends that piratically don’t care for dried fruit. But, I can’t wait to make them with cherries! The tart from ‘em would just add to the flavor combinations. Just make them, mmkk?
And please do me a favor–try not to gobble them up before you don’t get the chance to cut them up for your friends.
Coffee Chocolate Rice Krispie Treats
1 stick unsalted butter (I used salted and it worked out fine!)
2 10 oz bags of mini marshmallows
5 cups Rice Krispie cereal
2 cups roasted salted almonds, coarsely chopped
2 tsp ground coffee (not instant)
1/4 tsp Kosher salt
1 cup semi sweet chocolate chips
Line a square 9 inch bake pan with foil and spray with cooking spray.
In a large pot over medium heat melt butter. Add 10 cups of marshmallows and stir until completely melted and smooth. Remove from heat. Using a wet wooden spoon or spatula fold in Rice Krispies. Quickly fold in almonds, coffee, and salt. Next add the remaining marshmallows and chocolate chips.
Spoon mixture into prepared baking dish. Press mixture evenly with your hands being damp to prevent sticking. Cool completely and remove entire block by lifting opposite side corners of foil. Cut into desired size squares. Keep in a sealed container for up to three days.