To serve with shrimp, lobster, scallops, or any other type of seafood, simply mix together this easy-to-make sauce. With a little heat and a lot of love. The leftovers are resilient. Simply cover, chill, and then zap in the microwave for a few seconds until the butter is melted.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 1 cup corn syrup (such as Karo®)
- 1 cup white sugar
- 2 cups dark chocolate chips
- 1 cup almond butter
- 6 cups crispy rice cereal
Instructions
- Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
- Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9×13-inch baking dish; cool for 1 hour before serving.
- You can use cashew butter, if you like.
- If you prefer your chocolate on the outside, save the chocolate chips until after the treats are cool. Melt them in a microwave-safe bowl or in a saucepan and spread them on top.
Reviews
I made a third of the recipe, put in a pie pan and cut into wedges. Quick and easy and delicious.