I’m just going to start with a sidenote because who knew that Idris Elba was a DJ/producer? I didn’t except now I do because somehow I stumbled upon Idris Elba presents mi Mandela on iTunes and am now listening to the tracks that feature Maverick Sabre. Not because I know who that is, but because they just happened to be hot fire. So, there’s that. The tracks are called You Give Me Love and Home. And they’re amazing.
Ok, so this candy is something that I started making when I first went Gluten Free. It’s also the reason I was so convinced that tempering was an unnecessary step in chocolatiering. Apparently when it comes to almost anything besides Chex candy, I should probably figure that step out.
My friends’ kids always really liked this snack, and I had been promising to make them another batch of it. Because I’d been working full-time or otherwise Reasons, I hadn’t really gotten around to it in far too long. But alas, The Holidays!!! As I was making this batch, I totally forgot to measure anything, so what follows is an approximation.
Prep Step: Coat the bottom of a medium sauce pan with a thin layer of real butter or grapeseed oil. I used grapeseed oil because I didn’t have any butter, and it doesn’t have a strong taste/flavor of its own to compete with the chocolate.
Prep Step: Crush up like, maybe 3 cups of Chex Cereal. I typically use Honey Chex for this recipe, but all they had at my nearest grocery store was Rice Chex. It still turned out well and the kids liked it.
Prep Step: line a shallow pan with parchment paper or plastic wrap.
Other Ingredients: 1 bag (12 oz) chocolate chips. I was going to use a baking bar, but it wasn’t melting the way I wanted it to, so I re-wrapped the baking bar and shook out about 12 oz of chocolate chips from the lovely clear glass World Market jar in which they are stored.
1 tsp Almond Extract. This adds a little extra oomph, especially since I used the plain Chex instead of Honey.
Ok, so you want to put low fire under the sauce pan and basically just throw the chocolate in and constantly stir it. If the heat is low you don’t have to be HYPER vigilant, but you also don’t want to leave the kitchen and start some second task. After the chocolate is basically melted to a smooth consistency, toss in the Chex a little at a time and incorporate completely as you go so that you don’t end up with a Chex:chocolate ratio that you’re not crazy about. Once you’ve folded the desired amount of Chex into the chocolate, transfer all the rich goodness to your pre-prepped parchment lined pan and sit in the fridge for a couple of hours to set. Once the candy sets, you don’t really need to store it in the fridge.
I found a couple of Ninja Turtles bread shaped sandwich containers to put the candy in for the kids so that was fun.
Annnd that’s about it. Super easy clean up. And honestly, not tons of sugar. I use dark chocolate chips, don’t add any extra sugar, and Rice Chex only has 2 grams of sugar per cup.