While the photo above reminds of the the giant precious gems at the American Museum of Natural History in New York, it is actually a macro photo of Pastry Rocks, unflavored pop rocks sold at Chef Rubber. For those living under a "rock" (I've learned that my mom and my next door neighbor fall into this category), Pop Rocks are the super duper fun candy that explodes in your mouth as you eat it.
Why Did I Use Pastry Rocks Instead of Pop Rocks?
- I don't like Pop Rocks for their flavor; I just use them for some action.
- Your Pastry Rocks purchase will give you prolonged pleasure since they come in a large one pound container. (No, Chef Rubber didn't pay me or give me anything for free to say this. Yes, I realize Pop Rocks are an easier date - no mail order necessary. And, yes, Pop Rocks will work perfectly in this recipe.)
- Make your favorite Rice Krispie treat recipe (I used my honey Nutella Rice Krispie treats). Do not be tempted to put the Pop Rocks directly into the Rice Krispie treats. As soon as the Pop Rocks hit the treat mixture, they will all pop (I can't explain why this doesn't happen in the chocolate. If any chemist readers can explain this in the comments, please do.).
- Let the treats chill, but do not cut them.
- Melt six ounces of semi-sweet chocolate chips in the microwave or a double boiler.
- Stir 1/2 cup of Pastry Rocks or Pop Rocks
into the melted chocolate.
- Pour the pop rocky chocolate over the Rice Krispie treats.
- Cover and chill for at least three hours.
- Cut the treats into squares.
- Make sure to let the chocolate melt in your mouth while you eat them. If you inhale the treats, the Pop Rocks won't get enough saliva on them to pop - and that would be sad.
On New Year's Eve, many people pop the question with a rock. Wouldn't it be much cheaper and more fun to pop the question with Pop Rocks? This rock star idea is my gift to you. If you do it (I am really under no false belief that anyone will), and you take a video (which would clearly go viral), and you give Cupcake Project a mention in the video, I will come up with a rocking prize for you!
These would make a fun New Year's
ReplyDeleteEve dessert. I won't tell anyone they have pop rocks in them...should be a good time.
Great idea - this looks really fun! :)
ReplyDeleteI think the Pop Rocks react with water. Chocolate is nearly pure fat, that may be the reason why they don't pop in chocolate. But sadly I'm not a chemist.
ReplyDeleteWhat a cool idea! There is a restaurant here in DC called CoCo Sala that had cheesecake pops with poprocks awhile back.
ReplyDeleteHave a happy new year!
Rice Krispie treats are my fav!
ReplyDeleteThese sound fun. :)
Hope you are having a lovely Holiday Season. XOXOXOX!*smiley face*
this looks quite good.
ReplyDeletecan we substitute rock sugar for the pastry rocks?
Lisa - Just be sure to tell them to eat it slowly otherwise they won't notice the effect.
ReplyDeleteSara - Thanks!
F_ A - Makes sense.
Maggie - Ooh.. that sounds fantastic!
Ivy - Same to you!!
Julie - Rock sugar won't pop. If you don't care about the popping, just leave off the pastry rocks entirely.
I have made a similar slice before but without the pop rocks. What a great addition! I also like the idea of the pastry rocks as I agree re the taste of pop rocks. Thanks for sharing!
ReplyDeleteFiona
Genius! I posted a link on ediblecrafts.craftgossip.com :)
ReplyDeleteThese look delicious! Will definitely be trying this out soon!
ReplyDeleteThe pop rocks do just react with hydrophilic (water-loving) things, because it's hydrophilic! Marshmallows are also hydrophilic, and so as chemists say, "like dissolves like". As the above comment said, chocolate is almost all fat, or hydrophobic (water-hating), so the pop rocks don't react. This is why I love baking- it's chemistry!
ReplyDeleteThis is completely fun, my kids are going to love these! Thank you for the pastry rocks mention, something I never knew existed but plan to stock up on. :)
ReplyDeleteI'm late to this game - but wanted to share and AWESOME dark chocolate bar I've had - called "Firecracker" - it is dark chocolate with pieces of Pop rocks and nice flakes of sea salt...the taste combination is terrific - I bet you could sprinkle some sea salt on these treats and add that dimension.
ReplyDeleteMy son got me started making R.K.Ts. Love the recipe and he is all about some pop rocks. So I will be looking into Chef Rubber. Thank you for the recipe..
ReplyDeleteBecause pop rocks are basically sugar and carbon dioxide they will start exploding on contact with any moisture.
ReplyDeleteYou can get cocoa fat coated pop rocks from a commercial food supplier, these can then be mixed in with the initial ingredients as they wont melt. Then you can mix them into cheesecake bases, cakes etc and they wills till be full of "pop" when eaten!