Sweet taste of autumn in candied apple crispy rice treats
The Yankee Chef | Nov 02, 2015 | Comments 0
By Jim Bailey
theyankeechef.blogspot.com
Nonstick cooking spray2 teaspoons milk
Grease a 9-inch square baking pan with nonstick cooking spray; set aside. In a large saucepan, add the butter and jelly over medium heat. Stirring frequently until butter and jelly are melted. Add 20 caramels. Stir once or twice until they are halfway melted, then constantly stir until completely melted, about 6-7 minutes.
Stir in the dry cider mix and reduce heat just a tad below medium. Add marshmallows and constantly stir until they are completely melted, an additional 5-6 minutes.
Remove pan from heat and stir in cereal and crushed apples with a rubber spatula. When thoroughly blended, immediately transfer to prepared pan. Dip a spoon in water and scrape off any remaining mixture from spatula and pan. Even the top with the spoon and set aside until cooled and firm.
Meanwhile, melt remaining caramels with milk in the microwave for 20-30 seconds, or until melted and the mixture is starting to foam. Very carefully remove and stir until smooth. Drizzle over rice treats and cut into desired sizes. Cool 15 minutes before serving.
*I used Alpine brand, which I believe to be the best flavored cider mix on the market. But during the holidays, you can find any brand in most supermarkets.
Schiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.
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