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Today's recipe is a play on the traditional Rice Krispies Treats. I say traditional as it really has become ingrained in our Western culture. Kelloggs introduced the now famous Rice Krispies cereal in 1927, along with the much-loved mascots, Snap, Crackle and Pop.

This is one of the first tv commercials ever made, way back in 1939. Watch as Snap, Crackle and Pop take on Soggy, Mushy and Toughy

^Source

Later, in 1963, The Rolling Stones wrote a song for a commercial. How iconic!

^Source

So, follow along as I reinvent the world's favourite sweet treat. I always loved these treats, but thought they were very sweet, and sticky. While the chocolate ganache is super rich, it luxuriously rounds off the sickly sweetness of the marshmallows. The Rice Krispies are perfectly crunchy and have a really great texture. Don't skip the butter, even add more if you like, as it adds a lovely depth to the flavour.

May I present "Next Level Rice Krispie Treats"

INGREDIENTS

Rice Krispies Treat Base

6 cups rice crispies
2 T butter
300 g marshmallows

Chocolate Ganache

1 cup of heavy cream
300g dark chocolate

METHOD

In a large pot, melt the butter. Add the marshmallows and let the mixture melt completely.

Line a deep dish with wax paper, and grease the wax paper with butter or a bit of oil. (Do not skip this step! This is sticky business we are dealing with here).

Push the rice krispie mixture into the wax paper lined dish, and spread it, pushing down with a metal spoon, coated in butter. If you find the mixture is setting too quickly, pop it back on the hob at a very low heat.

Once you have your mixture firmly in place, leave to set.

In the meanwhile, you can start on your ganache. Our ratio today is 1:1, as we are after a thick, almost fudge-like texture.

Place a glass dish over a saucepan with water in, making sure the glass dish fits the saucepan perfectly, we do not want in any steam escaping. This is how to make a quick at home double boiler or Bain Marie.

Add the cream to the glass dish, and let it warm up. Once warmed, add your chocolate. The finer it is chopped, the quicker it will melt. Whisk well until fully incorporated, with no pieces of chocolate are left.

Next, leave the mixture to cool a little. You can even put the ganache in the freezer for about ten minutes, to thicken up. Once it has reached a thick consistency, similar to fudge, whisk it for a few minutes before spreading over the Rice Krispie mixture. Leave to set.

Once it has set (this should take about half an hour), you can cut the mixture into squares to serve.