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 Blue Ribbon Orchard Choice or Sun-Maid California 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 using cookie cutters. Chocolate and figs are a natural pairing. Dress up the casual snack for a sophisticated dessert by dipping or drizzling the crisp rice treats in white or dark chocolate.

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

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

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