Three weeks in and I still haven’t quite accustomed myself to returning to the little ‘island’ I grew up on. In some ways I feel 15 again, except this time round there are frequent glasses of wine when I walk through the front door (next week when I turn 28 will be quite a shock to the system).
Familiar patterns and routines of school life have started falling into place. Sunday night ironing of ‘uniforms’ after family dinners. Pre 7am flurries of activity to make packed lunches, fill backpacks and get out of the door on time to make the bus/train. Life has become organised and disciplined in a way I can almost guarantee will fall apart as soon as we move out.
Mornings spent on the same bus I took to school have inspired to recreate a mashup of my favourite tuck shop treats. Rice Krispie Squares, which for some reason, probably because they were part breakfast cereal I believed were a healthier choice of snack. And Bounty bars, commonly found lurking, discarded, in the bottom of Christmas sweet tins, but a personal favourite of mine (which works out particularly well for me every year).
This recipe evolved during it’s making. The idea to add coconut to rice krispie treats was to combat the soggy texture of my first batch (which I am choosing to blame on my homemade marshmallows). A couple of tablespoons turn to a whole cup of coconut because it tasted great with the vanilla marshmallow.
The next logical step was to break out my emergency chocolate bar – the one you keep on hand for those really bad work days, or more realistically just any random Tuesday. Melted over the top to give the final treat a satisfying crack when you bite into it.
Chocolate and Coconut Rice Krispie Treats
30g unsalted butter
2 cups marshmallows
2 ½ cups rice krispies
1 cup desiccated coconut
100g dark chocolate
oil for greasing
Line a 22cm square tin with clingfilm and brush lightly with oil.
In a large pan over a low heat melt together the butter and marshmallows.
Add the coconut and cereal about ½ cup at a time stirring well between each addition making sure that it is all completely coated.
Pour the mixture into the lined tin and using a spatula push down firmly to create an even layer.
Leave to set for an hour.
In a bowl over hot water melt the dark chocolate.
Pour over the rice krispies and leave to set.
Carefully turn out the treats and cut to the desired size.
Keep in an airtight tin and eat within 2 days.