Tuesday, October 4, 2011

Chocolate Covered Maple Crisps

Attune Foods is currently doing a contest for treats using Erewhon Rice Twice, Erewhon Cocoa Crispy Brown Rice,  or Erewhon Crispy Brown Rice- GF cereals.  So, I decided I needed to play around a little this weekend and try something new with our cereal. This candy is a lot like caramel corn, except it uses cereal instead of popcorn and maple syrup instead of caramel.




Chocolate Covered Maple Crisps

Centers:
1 cup maple syrup
1 T dairy-free margarine
1 1/2 cups Erewhon Gluten Free crispy Brown Rice Cereal

Boil the syrup over medium heat until it reaches the soft ball stage (234F). Remove the syrup from the stove, add in the margarine and mix together well.  Stir in the rice cereal and drop by small spoonfuls unto waxed paper. Let cool and harden before dipping in chocolate.

Dipping:
 
2 cups dairy-free chocolate chips
1 tablespoon shortening

Melt chocolate chips and shortening in a double boiler over hot (not boiling) water.  Stir to blend.  Lower heat to maintain a warm temperature to dip chocolates.  Drop the maple crisps into chocolate and roll to coat completely.  Remove with fork to help remove excess chocolate.  Place on wax paper to set up.

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