Florentine Rice Cereal Treats
I made these Florentine Rice Cereal Treats. Florentine cookies are European lace cookies made of nuts, various candied fruit and sugar melted together with butter and honey. The baked cookies are coated on the bottom with chocolate. They are to die for, and if you’ve never had the pleasure of eating them, then you need to get a hold of some right away. Plus, if you’re a fan of rice cereal treats then it’s really the best of both worlds. The fact that these treats don’t require the oven, makes them the perfect holiday recipe to keep in mind because who really has time to be baking a bunch of cookies? Maybe Santa loves European cookies turned rice cereal treats? You never know. Anything is possible.
Keep these in mind when you’re planning out your holiday “baking” for this year, which should be around this time? I have no idea because I’m so behind on everything. BUT needless to say, this is a great recipe to keep in mind because there is no actual baking involved and that comes in handy when you want a treat but don’t want to work to hard to get it.
Florentine Rice Cereal Treats
Equipment
- Pot
- Standard cupcake tin
Ingredients
- 4 tablespoons unsalted butter
- 10 ounces mini marshmallows
- 1 teaspoon fresh lemon zest
- 1 teaspoon fresh orange zest
- 1/4 teaspoon ground cinnamon
- pinch fresh ground nutmeg
- pinch ground all-spice
- pinch ground cloves
- 6 cups rice cereal
- 1/3 cup coarsely chopped pistachios
- 1/3 cup coarsely chopped almonds
- 1/4 cup raisins
- 1/4 cup chopped candied cherries
- 2 tablespoons chopped candied orange zest
- 2 tablespoons chopped candied lemon zest
- 6 ounces dark chocolate chips
- 1 teaspoon vegetable oil
Instructions
- Grease two standard cupcake tins with cooking spray, and set aside.
- Place a large pot over medium-high heat with the butter. Once melted through, add the marshmallows and cook, stirring often, until melted through. Remove from heat and stir in the orange and lemon zest and spices. Add the rice cereal and stir with a rubber spatula until evenly combined. Working quickly, stir in the pistachios, almonds, raisins, candied cherries, and candied lemon and orange zest.
- Divide the mixture among the prepared cupcake tins and press each down firmly. Let rest for at least 2 hours to set. Invert the cereal treats onto a baking sheet lined with parchment paper.
- In a small bowl, combine the chocolate and oil and microwave on high for about 30 seconds. Stir and repeat 2 or 3 more times until completely melted through and smooth. Dip the bottom side of each treat into the chocolate and return to the baking sheet, chocolate side up. Allow to set before serving. These can be stored in an airtight container at room temperature for up to 3 days. Enjoy!
