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chocolate caramel almond dia de los muertos rice krispies treat

It was one of those days…. I was missing my Tio who passed away 3 years ago.  With Dia de Muertos / Day of the Dead (Nov.2nd) around the corner, I decided to start building an alter in his name.  I put on his favorite song “Miss You” by the Rolling Stones and played it loud on repeat.  Choked up with tears stuck in my throat, I tried my best to belt it out and get to the rest of the song without a complete break down.  The title “Miss you” seemed perfectly appropriate.  My Tio loved Kellogg’s Rice Krispies, he use to eat them all the time.  He also loved his caramel, so why not combine the two to make the perfect treat.  My family has always observed Dia de Los Muertos but it takes on a completely different meaning when you are honoring a close family member dearly missed.  I dedicate this recipe to him and hope that where ever he is now, he’s eating his favorite foods with his friends having the best time.

Ingredients for Chocolate Caramel Almond Dia de Muertos Rice Krispies Treat:

Non-Stick cooking spray

1 – stick butter (melted)

6 – cups mini marshmallows

2 – tablespoons milk

50 – caramel candies (plastic wrapper off)

1 – box of Kellogg’s Rice Krispies cereal (12 oz.)

1 1/4 – cups whole almonds

2 – cups milk chocolate chips (melted)

I decorated my calavera with the following items:

Royal icing

sugar cookies

smarties

mini marshmallows

raspberry gummies

Kellogg’s Fruit Loops

edible metallic decorative balls

colored sprinkles

pepitas (pumpkin seeds)

Spray a 9×13 pyrex glass baking dish, one pot, a big mixing bowl, and mixing utensil with non-stick cooking spray.  Set to the side.

recipe for chocolate caramel and almond rice krispies treats

  1. In the sprayed pot over a medium flame add butter and marshmallows.  Mix until marshmallows are completely melted and smooth.
  2. In another pot add milk and caramel over a low flame and mix until melted and smooth.
  3. Then take both mixtures and pour into the big sprayed mixing bowl. Mix until combined.
  4. Next pour Kellogg’s Rice Krispies and almonds into the marshmallow caramel mixture.

  1. Mix until completely combined.  Then pour mixture into 9×13 sprayed pyrex dish and press to make mixture even. Allow to cool completely in baking dish.
  2. Once cool, flip over onto a cutting board.
  3. I drew a big calavera (skeleton head) on a piece of wax paper, then cut it out and used it as my stencil.  Place stencil on top of rice krispie slab and cut around it.
  4. Remove excess pieces and either eat or use later for decoration.  That’s up to you.
  5. Once you have cut the calavera, leave the wax paper on it and flip it onto a different cutting board with the wax paper facing the cutting board.
  6. Then take the melted chocolate and brush the entire calavera with the chocolate and along the sides as well.  Allow the chocolate to harden for at least 4 hours.

Decorate!

Once the chocolate is completely dried, take a small knife and run it along the edges to detach it from the cutting board.  Then flip it over and remove the wax paper.  Chocolate surface down, exposed Rice Krispies on top.  Then decorate as you wish.  Pull inspiration from my photo or anything else that makes you happy. To you and your loved ones departed or living this Dia de Muertos.

Disclosure: We are one of the Kellogg’s Champions of Great Starts bloggers and proud to have Kellogg’s as a SpanglishBaby sponsor.

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