Maintaining last week’s spirit of shameless self-awareness…
Kailley’s Kitchen has become somewhat notorious for lengthy, complicated recipes (see Valentine’s Day Doughnut Cupcakes for reference).
Blame it on my penchant for scheming up unusual flavor combinations and my flair for everything over-the-top. It’s a problem, I know. And while it may not ever be something I fix, per se, I’ll at least try to make up for it by offering the occasional 5-ingredients-or-less recipe.
That may or may not require… a microwave.
I made a promise to myself a long time ago that I’d never create a recipe that requires something to COOK in the microwave. That promise is grounded in the sad reality that the art of microwaving just isn’t one of the culinary skills I’ve picked up along the way.
Can someone please tell me how something can at once be both burning lava hot and still frozen at the center? Oral cavity destruction and upset tummies aside, yeah, microwaves still suck.
So, that leaves the microwave available for two purposes: melting candy coating and softening up stale cookies. I chose the former, and created an easy bark recipe that made me–for one fleeting moment–rethink all the terrible things I’ve ever said about microwaves.
This no-bake Rice Crispy Treat Bark is made with Nielsen-Massey vanilla bean paste, white almond bark, Rice Krispies cereal, freeze-dried strawberries, and torched marshmallows that impart a slightly smoky flavor.
Whittle 10 minutes out of your day to make this happen.
*Nielsen-Massey Vanilla Bean Paste has changed my life. Seriously. It’s SO much more economical than buying whole vanilla beans, and is adds that perfect pop of aromatic, vanilla-y warmth to pretty much any sweet recipe you can imagine. Click here to buy some on Amazon | $10 (Prime eligible)
Rice Crispy Treat Bark
- 3/4 cup Rice Krispies cereal
- 1/2 cup mini marshmallows, torched (you will need a brûlée torch for this!)
- 1/2 cup freeze dried strawberries, coarsely chopped
- 1 teaspoon Nielsen-Massey vanilla bean paste
- 10 ounces white almond bark
- Line an 8 x 8 baking dish with parchment paper
- In a medium mixing bowl, combine Rice Krispies, torched marshmallows, and dried strawberries
- Microwave almond bark in a microwave-safe bowl in 30-second intervals until melted, stirring well after each interval
- Quickly stir vanilla bean paste into melted almond bark until blended
- Slowly add dry ingredients to melted almond bark, stirring constantly until dry mixture is fully coated
- Transfer to the lined baking dish
- Use an off-set spatula to evenly distribute bark mixture in the dish
- Cover baking dish with plastic wrap and place in refrigerator until set (about 1/2 hour)
- Use a sharp knife to cut bark and serve