Sticky Toffee Crisp Rice Treats

Make a childhood classic updated for adult palates too: Sticky Toffee Crisp Rice Treats.

The popular crispy rice treats recipe is updated for adults but equally enjoyed by kids! We’ve taken one of our favorite desserts, sticky toffee pudding, made with dried figs and turned it into a childhood treat. For a fun way to riff on this sticky toffee crisp rice treats, check out the note below for tips to make crispy rice treat lollipops.

Sticky Toffee Crisp Rice Treats


Course Dessert
Calories 90 kcal

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup (5 ounces) thinly sliced and stemmed Sun-Maid California Golden Figs
  • 1/2 teaspoon kosher salt
  • 1/4 cup packed brown sugar
  • 4 cups mini marshmallows
  • 6 cups crispy rice cereal

Instructions

  1. When a classic snack mashes up with a favorite dessert, you get sticky toffee crispy rice treats! The secret to this crispy rice treats recipe is dried figs.

  2. Place a large skillet over low heat. Melt the butter and figs in the skillet, stirring occasionally, keeping butter in the middle of the skillet with the figs on the outer edges. The butter will separate into liquid and solids. At this point, swirl the pan or stir continually, submerging the figs into the butter—look for a slight foam to form that takes on a light brown color. The aroma will be a bit nutty, about 4 to 8 minutes.

  3. Immediately transfer the butter and figs to a food processor, swiping the skillet clean with a spatula. Process the butter and figs until a paste forms.

  4. Transfer the fig paste to a large saucepan set over medium heat. Stir in the brown sugar and salt, and cook for 2 minutes. The butter should separate a little from the fig paste and you’ll hear a sizzle. Remove the pan from heat and stir in the marshmallows until combined and melted. Stir in the cereal until coated.

  5. Transfer the sticky cereal to the prepared sheet pan, pressing into an even layer with the spatula. Cool for an hour. Lift up on the foil and move to a flat surface. Lightly coat a cookie cutter with cooking spray. Press all the way down and place the cut-out onto a plate. Continue, cutting shapes close together as possible. Store in single layer stacks on waxed paper or foil in a sealed container for up to 3 days. You can also freeze them in a sealed container—just remember to defrost them on the counter for 10 minutes.

Recipe Notes

NOTE: Transfer the sticky cereal to the prepared sheet pan, pressing into an even layer with the spatula. Cool for an hour. Lift up on the foil and move to a flat surface. Lightly coat a cookie cutter with cooking spray. Press all the way down and place the cut-out onto a plate. Continue, cutting shapes close together as possible. Store in single layer stacks on waxed paper or foil in a sealed container for up to 3 days. You can also freeze them in a sealed container—just remember to defrost them on the counter for 10 minutes.

NOTE: Save the scraps! Ball them up and press flat. Then continue to stamp out cookie cutter shaped crispy rice treats. One note here: the treats made from the scraps can be a bit tender so, freeze for a few minutes to help them keep their shape.

Recipe and photo by Annelies Zijderveld

Charcuterie Plate with Dried Fig Relish

Pulling together the perfect charcuterie plate is a cinch especially with dried fig relish and these tips from Sally Pasley Vargas.

A show-stopping charcuterie platter makes a gorgeous statement for a party and it’s relatively stress free. In other words, it’s not cooking. It’s shopping!

The elements on the charcuterie plate—sliced cured meats, wedges of cheese, some pickles or olives, mustard, toasted nuts, fresh and dried fruit—pair well with something a bit tart and sweet, like this simple dried fig relish made with California Dried Figs.

The “recipe” for the charcuterie platter here is just a guideline. You can concentrate on a particular region and choose meats and cheeses from France, Italy or Spain for example, or you can be guided by what appeals to you that is available in the market. For the meats, allow 2 ounces per person for an appetizer platter, up to 5 ounces if the platter is for a meal. Choices range from pre-sliced meats such as prosciutto or Spanish ham (Serrano or Iberico), Italian dry cured beef (bresaola ), German speck and mortadella. Hard salamis such as sopressata, smoked kielbasa and capicola are also good candidates.

Offer three types of cheeses—something soft and pungent like a soft blue Castello, a triple crème Tur or Brillat-Savarin, or Brie; something firm like an aged Parmigiano; and something in between, like a Gouda or Spanish manchego. Once again, be guided by your taste and what is available, or focus on a particular region or country.

Wash all of it down with a chilled rose or sparkling Lambrusco. It’s officially summer; the living should be easy!

Charcuterie Plate with Dried Fig Relish

Course Cheese Plates
Servings 6 servings
Calories 600 kcal

Ingredients

Dried Fig Relish

  • 1 cup diced Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs
  • 1/3 cup coarsely chopped green olives
  • 1/4 cup coarsely chopped toasted almonds
  • 1 stalk celery, finely diced
  • 2 tablespoons snipped mint leaves
  • 1 1/2 tablespoons white balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the Platter

  • Dried Fig Relish
  • 12 ounces sliced, cured meat
  • 3 wedges of cheese
  • 1/2 cup toasted whole almonds
  • Small pot of mustard
  • 1/2 pound red or purple grapes
  • 1 cup blackberries
  • 1/2 cup olives
  • 1/2 cup cornichons
  • Toasted baguette slices
  • Crackers

Instructions

  1. In a bowl, stir together the figs, olives, almonds, celery, and mint leaves.

  2. Stir in the vinegar and oil and taste. Add salt and freshly ground black pepper. Transfer to a small serving bowl.

  3. Arrange the dried fig relish, meat, cheese, almonds, mustard, grapes, berries, olives and cornichons on a platter. Serve with baguette and crackers

Recipe and photo by Sally Pasley Vargas

Dried Fig Pop Tarts with Rhubarb Glaze

Making dried fig pop tarts is so easy they're great for weekend mornings.

Plan ahead! The fig jam and rhubarb syrup can be made at least a day in advance. The fig pop tarts are best fresh out of the oven, but still totally delicious after a couple of days. This will become one of your new favorite fig pastry recipes.

Dried Fig Pop Tarts with Rhubarb Glaze

Course Breakfast
Servings 6 servings
Calories 480 kcal

Ingredients

Dried Fig Jam

  • 1/2 cup water
  • 1/4 cup honey
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon vanilla extract
  • 15-20 Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs, stemmed
  • 2 star anise

Rhubarb Glaze

  • 2 cups water
  • 1 cup chopped rhubarb
  • 1/4 cup honey
  • 1 cup powdered sugar

Pop Tarts

  • 2 sheets pastry dough

Instructions

Make the California Dried Fig Jam

  1. In a large saucepan over medium heat, add the water, honey, lemon juice, vanilla and bring to a boil. Reduce heat to low and simmer, uncovered, for 8 minutes. Add dried figs and anise, and simmer until jammy, 25 to 30 minutes.

  2. Remove the fig mixture from the heat and cool slightly. Transfer to a food processor and blend until smooth. Transfer to refrigerator to cool completely.

Make the Rhubarb Glaze

  1. While the figs are cooking, make the rhubarb syrup for the icing. In another small saucepan over medium-high heat, add the water, rhubarb, and honey. Simmer until the rhubarb turns to mush, 15 to 20 minutes. Let cool. Carefully strain and discard rhubarb pieces. Set rhubarb syrup aside.

Make the Fig Pop Tarts

  1. Heat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.

  2. Lay both pieces of pastry dough on a work surface. Roll the circles to 11 inches across. Use a knife or pizza cutter to cut the edges off (about 1 inch off all sides) to create two 9-inch squares. Then cut each square into three 3-inch strips.

  3. Spoon 1 to 2 tablespoons of the cooled jam on one end of each strip. Fold one end over the end with jam. Use a fork to crimp the edges on all sides. Repeat with remaining dough strips. Transfer the hand pies to a baking sheet lined with parchment paper.

  4. Bake for 15 to 20 minutes, until golden. Remove from the oven and cool them completely.

  5. Finish making the glaze: Whisk powdered sugar with 1 to 2 tablespoons of the rhubarb syrup until it creates an icing glaze. Spoon over the top of each fig pop tart and let harden. Serve warm or at room temperature.

Recipe and photo by Renee Frojo

Overnight French Toast Casserole with Figs

French Toast Casserole with California Dried Figs is going to be your go-to breakfast recipe for when company comes to town.

During the holidays or anytime you’ve got a full house, you need a ringer recipe like overnight French toast with California dried figs. It’s the breakfast everyone will be excited to gather around. What makes it great for you is that this overnight French toast casserole can be prepped the night before and then baked off in the oven in the morning. Easy!

Overnight French Toast Casserole with Figs

Course Breakfast
Calories 390 kcal

Ingredients

Casserole

  • Butter for greasing
  • 1 loaf crusty French bread, sourdough or whole wheat round (it should yield 10 to 11 cups of bread chunks)
  • 1 1/4 cups Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs
  • 5 large eggs
  • 1 1/2 cups whole milk
  • 2 tablespoons sugar
  • Zest from 1 lemon (about 1 teaspoon)

Topping

  • 5 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup raspberries

Optional Toppings for Serving

  • Raspberries
  • Maple syrup

Instructions

  1. Grease a large casserole dish with butter. A 9x13-inch dish works well for this recipe. Set the casserole dish aside.

  2. Chop the bread into 1-inch chunks. Transfer the chunks into a large bowl.

  3. Chop the figs into quarters. If using large figs, chop them into smaller pieces.

  4. Spread half of the bread chunks into the greased dish. Top with half of the chopped figs. Add the remaining bread chunks to the dish, and then top with the remaining figs.

  5. Beat the eggs in a large bowl. Whisk in the milk, sugar, and lemon zest and mix until all the ingredients are well incorporated. Carefully pour the egg and milk mixture over the bread and figs.

  6. Cover the casserole dish with plastic wrap and refrigerate overnight.

  7. When you are ready to bake the French toast casserole, preheat the oven to 375ºF. Position an oven rack to the center position.

  8. Melt 5 tablespoons of butter in a saucepan. Turn off the heat and mix in the sugar and cinnamon.

  9. Remove the French toast casserole from the refrigerator and unwrap the pan. Using a large spoon, drizzle the melted butter mixture over the casserole. Sprinkle 2/3 cup of raspberries over the bread chunks.

  10. Bake the casserole for 33 to 40 minutes, until the bread on the top of the casserole is brown and crisp.

  11. Let the casserole cool for 5 minutes before serving. Serve the casserole with more raspberries and maple syrup.

Recipe and photo by Lisa Lin