Crispy Arroz con Leche Bars (Crispy Rice Pudding Bars)
A delicious interpretation of a classic Latin American dessert!
Prep Time:10 mins
Cook Time:3 mins
Total Time:13 minutes
Yield:Makes 24 bars
10 oz. mini marshmallows (283gr)
3 tbsp. butter (42gr)
6 cups crispy rice cereal (150gr)
2 tsp. vanilla extract (10ml)
1 tsp. ground cinnamon (4gr)
12 oz. white chocolate morsels (340gr)
Ground cinnamon for garnish
Prepare a 9” x 9” x 2” baking dish by coating the inside with butter or food spray. Set aside.
Place the marshmallows and butter in a large microwavable mixing bowl. Place in the microwave, and cook for 1 minute on high heat. Remove the bowl from the microwave, stir the ingredients, and return to the microwave to cook for 30 more seconds. Remove the bowl from the microwave, and add the vanilla extract and ground cinnamon. Stir to combine well, then add the crispy rice cereal. Stir quickly to combine before the marshmallows cool too much.
Pour the mixture into your prepared baking pan. Using a piece of parchment paper under your hand, press the sticky mixture into the pan so that it is compressed and even in thickness.
Meanwhile, pour the white chocolate morsels into a separate microwavable bowl. Heat in the microwave on high for 1 minute. Remove from the microwave, stir, then return to the microwave for 30 more seconds. Pour the melted morsels over the top of the pan of crispy rice bars, and spread evenly. Dust lightly with cinnamon, and allow to cool completely, about 1 hour.
Using a spatula, pry the entire crispy rice cake out of the pan. Carefully cut into bars using a serrated bread knife.