Dec 17 2008
Back in September I wrote about trying the rice cakes Chef Allen Lim makes for the racers of the Garmin-Chipotle cycling team. (Read “Cooking Up a Storm” here). The rice cakes were delicious, but I wanted to experiment with the theme of “rice on the go,” so continued to experiment in my test kitchen. This time I decided to try something sweet. I had a surplus of dry-as-dust commercial rice cakes, and wondered what to do with them. So I came up with a candy bar based on a favorite combination: peanut butter and chocolate. I call them Rice ‘n’ Chocolatey Peanut Butter Bars, though I suppose you could call them Styrofoam Redeemed. The ingredient list to whip up a batch isn’t long:
- • 16 ounces smooth peanut butter
- • 1 cup confectioners’ sugar
- • 1 teaspoon vanilla extract
- • 3 commercial rice cakes (lightly salted)
- • 1 12-ounce package chocolate morsels
Preparing these bars is a bit messy and takes some muscle, but it’s not a complicated business to make candies about the same size as the chocolate miniatures you find at the store. The resulting bars are worth the effort—that picture to the right is of one of my homemade bars, which I enjoyed along the river trail on a cold day. Tempting? You betcha! So, do you want to try making your own? Then read “Rice to Go” to learn how to do it.