Ottawa Citizen

Ap­pe­tiz­ers made easy

Keep to th­ese sim­ple dishes to keep your guests happy,

- KAREN BARN­ABY FOR POST­MEDIA NEWS

To ring in the New Year, I’ll serve th­ese ap­pe­tiz­ers be­cause they’re de­li­cious and dif­fer­ent, and a good con­trast to the plat­ter of cheese and char­cu­terie that I’ll lay out. I might even make my own crack­ers if I’m in the mood. The party plates were given away long ago and I don’t need a waiter.

Ba­con Rice Krispie treats

I like to sprin­kle gold flakes on the bars be­cause, if you’re putting ba­con in Rice Krispie Treats, you might as well go all the way and add some gold flakes. ½ lb (250 g) good-qual­ity sliced ba­con ½ cup (125 mL) packed brown sugar 3 tbsp (45 mL) un­salted but­ter 1, 14-oz (400-g) bag of minia­ture marsh­mal­lows ¼ tsp (1 mL) sea salt 6 cups (1.5 L) Rice Krispies ce­real Gold flakes, op­tional

1. Heat oven to 400 F (200 C). Line a large, rimmed bak­ing sheet with foil, then with parch­ment pa­per. Lay out the ba­con in a sin­gle layer and sprin­kle evenly with half of the sugar. Bake for 7 to 10 min­utes un­til the sugar dis­solves.

2. Turn the ba­con slices over and bake for 7 to 10 min­utes longer or un­til the ba­con is crisp.

3. Line a 9-x-13-in. (23-x-33-cm) bak­ing dish with parch­ment pa­per, or spray with non-stick spray. In a large pot, melt the but­ter on medium heat, stir­ring fre­quently un­til it browns and be­gins to smell nutty. Re­move from the heat. Add the marsh­mal­lows, and re­turn to low heat. Stir un­til the marsh­mal­lows are melted.

4. Stir in the ba­con and salt, then the ce­real. Stir un­til the ce­real is well coated with the marsh­mal­low mix­ture.

5. Press into the bak­ing pan us­ing a but­tered spat­ula to smooth the top. Cool com­pletely, about 1 hour. Cut into 32 bars and sprin­kle with the gold flakes if de­sired. Serve on the same day they are made.

 ??  ??
 ?? PHO­TOS: GERRY KAHRMANN/POST­MEDIA NEWS ?? Hum­mus made from beets isn’t ex­actly tra­di­tional, but the taste can ac­tu­ally be bet­ter. Make it a day ahead to give the flavours time to de­velop.
PHO­TOS: GERRY KAHRMANN/POST­MEDIA NEWS Hum­mus made from beets isn’t ex­actly tra­di­tional, but the taste can ac­tu­ally be bet­ter. Make it a day ahead to give the flavours time to de­velop.
 ??  ?? Ev­ery­thing is bet­ter with ba­con — in­clud­ing Rice Krispie treats.
Ev­ery­thing is bet­ter with ba­con — in­clud­ing Rice Krispie treats.

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