Episode 003: Hippie Crispies, Mirandas & Egg Milk

We start today’s show with a delicious dessert, Hippie Crispy Treats from Food52 Baking, the first dessert on Table Chat! Erinn made it, then Rachel ate it.

Hippy Crispy Treats Food52

In this episode, we are talking all about what we eat when we eat alone. We got the idea from one of our favorite shows, Sex and the City, so in addition to sharing what our menu looks like for a party of one, we took two different “which Sex and the City Character are you” quizzes and of course, we chat about our respective results! See if you can guess which character we both get. And you can take the two quizzes we did, too! Find them here and here. Also, why are we still obsessed with Sex and the City after all these years? What is so appealing about the show? We think this article sums it up pretty well!

Sex and the City

We also share the things we like to do and wear when no one else is around because we’re both homebodies at heart. Rachel paints her nails with this perfect pink Essie polish, Erinn shares her favorite eyebrow shaping tool, and they both LIVE for comfy pajamas like these or these.

This episode rated explicit because we throw the word sex around a few times, but share nothing gross or personal- we promise. And Rachel says “long-ass”. As usual, sorry to our moms.

Hippie Crispy Treats
Yields 16
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Bars
  1. 1/2 cup maple syrup
  2. 1/2 cup brown rice syrup
  3. 1/2 cup almond butter
  4. 3 1/2 ounces bittersweet chocolate chips
  5. 2 tablespoons coconut oil
  6. 1/4 teaspoons salt
  7. 4 cups brown rice crisps
Topping
  1. 3 1/2 ounces bittersweet chocolate chips
  2. 2 Tablespoons coconut oil
  3. 1/4 cup toasted sliced almonds
  4. 1/4 teaspoon flaky sea salt
  5. Optional: shredded coconut flakes
Instructions
  1. Line an 8-inch square baking pan with parchment paper, allowing it to drape over the edges.
  2. To make the bars, combine the maple and rice syrups in a large pan over medium-high heat. Bring to a boil and cook, stirring frequently, for 1-minute. Remove from the heat, add the almond butter, chocolate, coconut oil, and salt, and stir until the mixture is smooth and the chocolate is melted. Fold in the cereal.
  3. Transfer the mixture to the lined pan and pack it firmly and evenly using a spatula or your fingers (you may want to dampen your fingers to prevent sticking).
  4. To make the topping, combine the chocolate and oil in a small saucepan and cook over very low heat, stirring constantly, just until the chocolate has melted, then cool for 5 minutes.
  5. To assemble the treats, pour the topping evenly over the rice mixture and smooth the top with a rubber spatula. Sprinkle the almonds and salt over the top.
  6. Let set at cool room temperature for about 2 hours, or in the refrigerator for about 1 hour, until firm. Use the edges of the parchment paper to lift the bars out of the pan and cut into 16 squares.
  7. These treats are at their very best the day they're made. They'll keep at room temperature for several days, though the cereal will soften slightly.
Notes
  1. Pop in the freezer for 5-10 minutes for a cool, crunchy treat.
Adapted from Food52 Baking
Adapted from Food52 Baking
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