"Happy World Chocolate Day! Celebrating with these Fuhgeddaboudits (caramel, puffed rice, & chocolate) from Bouchon Bakery cookbook. Every day is #worldchocolateday to me.?"
Chocolate Puffed Rice Caramel Bites
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Fuhgeddaboudits (caramel, puffed rice, & chocolate) from Bouchon Baker Cookbook
Ingredients
3.5 ounces unsalted butter
4 cups puffed rice
3 tablespoons caramel sauce
9 ounces tempered milk chocolate
4 cups marshmallows
Directions
You’ll a sheet pan, silicone mold with eight 2 ½ -by-1/2 -inch-deep round cavities, and a 2 ¼ -inch round cutter.
Line the bottom of the pan with parchment paper.
Melt the butter in a medium saucepan over low heat. Add the marshmallows and stir until completely melted.
Place the puffed rice in a large bowl& mix in the marshmallow with a spatula. Spread the mixture evenly in the prepared sheet pan. Cool for 15 to 20 minutes.
Place the silicone mold on the work surface. Pour a little caramel into the molds.
Using the cutter, cut 8 rounds of the puffed rice mixture. Place a cereal round on top of the caramel in each mold. Refrigerate for 15 minutes to set the caramel.
Remove the caramel & puffed rice from the molds. Dip them into the melted chocolate and place on a piece of parchment to set. Sprinkle the top of each with a pinch of fleur de sel if desired.