Inspired by Filipino champorado (sweet chocolate-flavored rice porridge often served with dried fish), we add tablea to our Rice Krispie treats for a rich chocolate taste and a pleasant bitterness. A sprinkle of fried dulong on top adds a funky, seafood-y saltiness.
The dried fish garnish may seem strange, but it lends a punchy saltiness that perfectly compliments the chocolate—kind of like finishing desserts with sea salt on top. You can leave it out and just add salt if you’re not a fan of fishy flavors, but don’t knock it ‘til you try it!
Cut your Rice Krispie treats into squares to serve at your next gathering or for your kids’ merienda. The addictive, sweet-savory flavor paired with the crispy, marshallow-y texture makes this dessert snack a guaranteed hit.
What if I don’t have tablea?
If you don’t have tablea on hand, cocoa powder is a great substitute. Marshmallows are already sweet, so unsweetened cocoa powder works best to achieve a balanced chocolate flavor.
Cocoa powder won’t have the same natural bitterness as tablea, but it’ll give you something delicious and chocolatey all the same. Start with a couple of tablespoons and add more depending on how chocolatey you want it.
