Now, this is a great dessert on a hot summer day! That’s because it doesn’t require any baking, just a little heat on the stove top. After serving the Chicken & Corn Chowder for dinner, I set in front of everyone one of these Crispies (again, from Rachael Ray Magazine) and watched their faces light up.
Coffee-Marshmallow Crispies with Chocolate, Cherries & Almonds
1 stick (4 oz.) plus 2 T. unsalted butter
2 bags (10.5 oz. each) mini marshmallows (about 12 cups)
5 cups crisped rice cereal
2 cups salted roasted almonds, coarsely chopped
1 ½ cups dried cherries, chopped
2 tsp. ground coffee (not instant)
¼ tsp. coarse salt
6 oz. dark chocolate chips (1 cup)
1. Line an 8- or 9-inch square baking dish with foil ((I used a 9×13 inch pan, because I think a square pan would have been too small)); grease lightly. In a 10- to 12-qt. pot, melt the butter over medium-low heat. Add 10 cups mini marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes; remove the pot from the heat. Using a wet spoon or spatula, fold in the rice cereal. Sprinkle in the almonds, cherries, ground coffee and salt; fold quickly to distribute. Sprinkle in the chocolate chips and remaining mini marshmallows; fold gently to distribute.
2. Spoon the mixture into the prepared baking dish. Using slightly damp hands or a wet spatula, press into an even layer. Let cool completely. Cut into squares to serve.
Yum! That’s about all I can say about these. They are a wonderful kind of sweet, with the dark chocolate and dried cherries; I love the crunch that the almonds bring to the equation. You can’t taste the coffee, but it probably does something for it all that my uneducated palate doesn’t understand. Everyone loved them (surprise, surprise) and I had to give a large portion of them away to a friend to avoid eating them all myself.
Now, go make some for yourself! (…and a friend.)