It’s one of my favourite weeks, even more than shark week, it’s finally #totoroweek! The weeks leading up to it, I’m always on the look out for round or circular food types that can be transformed in Totoro. But then I thought square Totoro is cute too! Let’s show him some love.
I recently made homemade marshmallows and since then I started craving Rice Krispie squares. This time, I tried a different marshmallow recipe and went straight to Stella Parks’ BraveTart cookbook. She offers quite a few variations, including an apple pie flavour, brown butter, coconut, malted milk, and peanut butter honey. I went with chocolate since it would provide the best contrast to the white royal icing.
Chocolate Rice Krispie Squares
Recipe adapted from BraveTart
Makes enough to fill an 8 x 12 x 2 inch baking pan
11 cups Rice Krispie cereal
⅓ cup cocoa powder
2 envelopes unflavoured gelatin powder
¼ cup water
1 tablespoon vanilla extract
½ cup water
1 cup golden corn syrup
2¼ cup granulated sugar
1 teaspoon salt
1 stick unsalted butter
- In a large bowl, fold the cocoa powder with the cereal until it’s evenly coated.
- Add Melt the butter and grease the baking pan. Set aside the extra butter.
- Mix the gelatin, ¼ cup water, and vanilla extract in a small bowl. Set aside.
- In a medium pot, combine the ½ cup water, corn syrup, sugar, and salt. Set over medium heat and stir until the mixture bubbles (about 8 minutes). I clipped on a candy thermometer, but I couldn’t get the mixture to reach 250°F in after 6 minutes. Might be time for me to get a digital thermometer. Either way, onward!
- Pour the hot syrup into the mixing bowl of a stand mixer. Let it cool for a bit and then add the gelatin from the small bowl. Using a whisk attachment, start on low speed and then increase to medium-high.
- The syrup will thicken and turn white and increase in volume. Reduce the speed to low and add in the remaining melted butter. Give it one last good mix on medium-high.
- Scrape the gooey marshmallow batter over the cocoa-powdered cereal and fold to coat. Transfer the mixture into the greased pan and gently press down to create an even and smooth surface.
- Cover it in foil and let it set in the fridge for at least two hours.
After the Rice Krispie is set, use a spatula to help pop the treats out of the pan and cut them into squares.
Use a piping bag with a small round tip and fill it with royal icing. Pipe an arch about half the size of the square and fill it in.
Pipe two medium circles for the eyes and push milk chocolate crispearls in for Totoro’s pupils. Pipe a small dot for the nose and v-shapes for the whiskers.
This is the part where your patience gets tested. Using brown jimmies to set over the royal icing belly. I used the tip of a knife to help shift some into place.
Finally, some lollipop sticks to make these treats easy to hold and eat. I couldn’t bear to bite into Totoro, so I had Howard do the honours while I ate the non-decorated ones. These chocolate Rice Krispie squares taste really good (and are super addictive).