Cooking Instructions
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Step 1
Prepare a 9x9-inch pan by spraying with non stick spray and lining with parchment, allowing the parchment to overhang on two sides only. Giving you something to grab and lift entire unit from pan when set.
Step 2
Using a large pot, melt
Mini Marshmallows (400 g)
and
Unsalted Butter (55 g)
over medium heat until almost melted. Add
Almond Butter (160 g)
and
Almond Extract (1 mL)
. Stir until smooth, removing from heat when the last of the marshmallows have melted.
Step 3
Stir in
Rice Krispies® Cereal (115 g)
and
Toasted Sliced Almonds (110 g)
. Spread evenly into prepared pan using lightly oiled hands to press out uniformly.
Step 4
Melt
Semi-Sweet Chocolate Chips (175 g)
and
Almond Butter (80 g)
together, stirring until smooth and melted. I used the microwave at medium power and 30-second intervals, however a double boiler works well too.
Step 5
Pour over krispie squares and spread out evenly. Sprinkle evenly with
Toasted Sliced Almonds (55 g)
. Allow to cool to room temperature prior to cutting.
Step 6
Cut along the edge of the pan to release the two sides that do not have the parchment overhang. Grab the parchment ends and lift entire unit out of the pan onto the cutting board. Cut into 20 bars.
