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david lebovitz magic

April 29, 2009

Ella and I both have a big crush on the David Lebovitz blog.   Pastry chef?  Funny? Brilliant writer?  Living in Paris?  What a fabulous combination for a human being.

He’s got a mix of the terribly exotic, like Lemon Glazed Madeleines, but then mixes in a recipe for doctored Rice Krispie Squares.   This touch of humble keeps him just a touch below super-human.

Ella made a recipe inspired by his site.  With the modest ingredients, you will never guess that it is delectable, decadent and delicious.  Like salted almond roca with an extra crunch. Here’s the recipe.  Ella used saltines not matzo crackers, so she omitted the extra salt.  A small caution:  do not pour the caramel sauce too fast onto the crackers, or the caramel will displace the crackers and get stuck to the parchment paper and then the parchment paper will be impossible to peel off.   But otherwise…


Step 1

Step 2


Step 3


Step 4


The Eating Step


6 Comments leave one →
  1. Holly permalink
    April 29, 2009 6:00 pm

    I make these every Christmas and use tinfoil. It peels right off the crackers!

  2. April 29, 2009 8:34 pm

    I’m crushing with you both… David Lebovitz is amazing!!! I found out about him on your blog a few months ago – thanks!

  3. Linda permalink
    April 30, 2009 11:07 am

    I use tinfoil too and sprinkle chopped toasted almonds on top for extra calorie goodness!

  4. April 30, 2009 3:51 pm

    Got it. DO NOT use parchment paper, as it says in the recipe. Tin foil only.

    A whole batch was made yesterday and it is nearly gone. I noticed my teenage son piling a bunch in a ziplock bag to take for school for lunch. This is a winner.

  5. Tara permalink
    May 10, 2009 7:26 pm

    These are a Christmas tradition for me too — my entire book club got these for our cookie exchange, with the toasted almonds on top. Known as Almond Roca in our house.

    For some reason I never thought of making them in spring…until now.


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