Caramel-Orange Rice Crisps
Makes about 16
A delicate, crackly combination of caramel corn and Rice Krispies Treats, with a bit of orange for zip, this nonfat tidbit is wonderfully crunchy, but as light as air and not too sweet. The golden caramel just coats the rice and holds it together.
A square or rectangular baking pan, about 8 x 8 inches, thickly buttered
1 cup sugar
3 1/2 cups Rice Krispies cereal
Freshly grated zest of 1 orange
Pour the sugar into the center of a deep saucepan. Carefully pour 1/3 cup water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until the mixture is a golden caramel, about 15 minutes, swirling the mixture occasionally to even out the color. Turn off the heat and stir in the cereal and the orange zest.
Scrape the mixture into the buttered pan and press lightly to pack down into the pan. Let cool. Using a serrated knife, cut into bars (either cutting in the pan, or turning out the recipe onto a work surface first). Store in an airtight container for up to 1 week.
Excerpted from Gale Gand's Just a Bite by Gale Gand and Julia Moskin Copyright 2001 by Gale Gand and Julia Moskin. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.