Gourmet Torte or Rice Krispie Bars?

What do you make for dessert when company comes over? 
 You want everyone to enjoy it,  and you want it to look gourmet without spending all day in the kitchen.
What do you make???
You make Peanut Butter Rice Krispie bars.

I see you are smiling saying, no too simple. But maybe the Rice Krispie bar can look gourmet!

I started by making the Rice Krispie bar recipe, adding roughly 1/3 cup of natural peanut butter to the butter and marshmallows as I melted them.

Next I added my Rice Krispies and mixed thoroughly.

I buttered the bottom and the sides of a round, Quick Release-Lever cake pan. (About 9 inch pan. Use a 8 inch if want thicker bars.)

I pressed the mixture in the cake pan firmly.
I released the Rice Krispie torte out of the pan and on to an Aluminum foil covered cutting board while I worked on the chocolate.

Notice I scored the top of the Rice Krispie torte for easier cutting. (Although it was quite hard to find my score lines with chocolate on top of them.)

Scored, round Rice Krispie mixture.

I melted about 1/2 bag (bag was 20 oz) of Ghirardelli 60% Chocolate chips in the microwave. (It took about 2 minutes. After each minute, mix the chocolate. When mostly melted, take the chocolate out and mix gently. The least you mix, the better.)

Pour 3/4 of the chocolate into the same buttered Quick Release-Lever cake pan. Now gently replace the Rice Krispie torte back into the pan on top of the chocolate.

Cover with Saran wrap and place in freezer to firm up the chocolate.
(Maybe 15 minutes.)

Take the Rice Krispie torte out and  remove out of the Quick Release-Lever pan.
To help remove the Rice Krispie torte out of the bottom of my cake pan, I held the cake pan upside down. I placed a hot rag on top of the cake pan, moving it here and there to loosen the bottom of the torte/chocolate.
I then took a sharp, long knife to gently pry the cake out. The cake then fell on to the foiled cutting board.

Use of a hot cloth and sharp knife.

Bottom of the Rice Krispie torte showing the chocolate.

The Rice Krispie torte was placed chocolate side down on my foil cutting board.

I then took the rest of my melted chocolate that I had left in the bowl from earlier. I drizzled the chocolate in three directions. Always start drizzling over the board first then in a quick motion cross the torte. This makes for a more professional looking cake.

Drizzling chocolate in three directions.

I gently picked up my Rice Krispie torte and placed it on my decorative platter.
I then chopped up maybe 1/4 cup of unsalted peanuts and placed them in the center of the torte.

Topped with unsalted, chopped peanuts.


Your guests will think you took all day to make this yummy looking torte.
Cut it and serve.
I feel this will go well with my Chislic meal. 
It's at first all about presentation. Then when eating it, it's also about taste. Enjoy!

***All original content is copyrighted by Cynthia Bergsbaken, Perceptive Blogger & Reiki in the Prairie LLC.

Reiki in the Prairie LLC is a legal Entity under law, 2015.

April 11, 2020

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