Rice Krispies Baklava
Servings
16
servingsPrep time
15
minutesCooking time
15
minutesResting time
20
minutesTotal time
50
minutesI got the idea to combine Rice Krispies (nostalgia!) with a dessert I LOVE: baklava! The result? Crispy and sticky squares, with a taste of honey, cinnamon, and nuts! Really delicious!
Ingredients
- Filling
½ cup unsalted, shelled pistachios
1 cup walnuts
⅓ cup honey
¼ cup water
½ tbsp lemon juice
¼ tsp salt
- Rice Krispies
⅓ cup unsalted butter
6 cups marshmallows
½ tsp cinnamon
1 tbsp honey
5 cups Rice Krispies
Instructions
- Prepare an 8×8 or 9×9 inch square pan by lining it with parchment paper. Set aside.
- Chop the nuts. In a food processor, chop ½ cup pistachios and 1 cup walnuts until finely chopped.
- Prepare the syrup. In a small saucepan, combine ⅓ cup honey, ¼ cup water, ½ tbsp lemon juice, and ¼ tsp salt. Bring to a boil, then simmer for 1-2 minutes on low heat. Set aside.
- Prepare the Rice Krispies: In a large saucepan or high-sided skillet, melt ⅓ cup butter over low heat. Add 6 cups marshmallows and stir until completely melted. Stir in ½ tsp cinnamon and 1 tbsp honey. Remove from heat and add 5 cups Rice Krispies, mixing to coat the cereal well.
- Spread the Rice Krispies mixture in the parchment-lined square pan. Press down well with a spatula to make it as even as possible.
- Add the chopped nuts to the skillet with the syrup and mix well.
- Evenly distribute the syrup-coated nuts with a spoon over the Rice Krispies mixture.
- Place the pan in the fridge for about 20 minutes, until the mixture on top is more set but the Rice Krispies are still sticky.
- Cut into 16 slices and store in an airtight container at room temperature.
