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.
Ingredients
Ingredients
- 1-2 tbsp dulong
- 4 tbsp unsalted butter
- 2 tablea pcs
- 1 10oz bag (approx. 5 ½ cups) mini marshmallows
- 4 cups Rice Krispies cereal
Fry dulong: Heat a bit of oil in a frying pan over medium heat. Shallow fry dulong until golden brown and crispy. Set aside.
Melt chocolate: Melt butter over low heat in a saucepan or pot. Add tablea and stir until melted. Add marshmallows and stir until fully melted. Remove from heat.
Incorporate Rice Krispies: Working quickly, add rice krispies and gently fold into the warm chocolate marshmallow mixture until evenly distributed. Pour into a parchment paper-lined baking tray. Spread and flatten evenly using a spatula.
Serve: While it’s still warm, lightly sprinkle fried dulong on top. Set aside and allow to cool for 1-2 hours. Cut into 2 inch squares before serving.
