Chocolate Caramel Crispy Clusters
Posted: January 27, 2009 Filed under: Agave Nectar, desserts, Erythritol, favorites, gluten free, Snacks, Stage 2, vegetarian, Yacon Syrup Leave a comment »
I am a movie freak. I don’t have cable television, but I have Netflix. So last year I watched plenty of movies. I didn’t have plenty of good treats to eat when I watched my movies.
Last week while watching Mr. and Mrs. Smith, I wanted something like caramel corn. I had some leftover caramel sauce in the fridge, and with decided to experiment. This treat reminds me alot of Cracker Jacks, but better!
About six plain lightly salted rice cakes (Popcorn works just as well here)
1/4 cup yacon syrup
2 tablespoons ghee
1/4 teaspoon salt
1 tablespoon erythritol
Chocolate Sauce
In a large bowl, crumble rice cakes into small pieces. In a small saucepan, combine yacon syrup and ghee and stir over low heat until ghee is melted. Add erythritol and optional salt and stir until dissolved. Pour caramel over rice pieces and toss to coat.
Spread coated rice pieces in a single layer on parchment line baking sheet. Make your chocolate sauce. Using a spoon, drizzle melted chocolate over coated rice pieces. Let cool completely.
Makes about 4 cups
