A Day of Bowls: One Great, One Regretful

Flipping through an issue of Rachel Ray's EveryDay at the checkout stand a few weeks ago, I was lured in by a picture of an entirely edible peanut butter bowl, which was a bowl made of one huge Rice Krispies treat, covered in chocolate, then loaded with a peanut butter cream. Crazy, right? Honestly, it didn't even sound good, it was just the pure audacity of it. So, I bought the issue just for that recipe and anxiously awaited our annual puppy bowl party back at the house.

Prior to that bowl of regret, which I'll get to soon, I grilled tomatoes, onions, jalapeños and garlic, tossed in a little olive oil and cooked the vegetables to a slight char. After the vegetables cooled a bit, I whirled them in a food processor with the juice of one lime, a handful of cilantro and a teaspoon or so of salt. (I'm telling you this is to save face. Because if you thought the bowl of regret was all I cooked, you'd probably think unkindly of me.)

Then, I grilled two split chicken breasts. I'm not sure what inspired me to do this, because it's a weird mix of things, but I brushed some naan with a little olive oil and toasted the flat bread on the grill for just a minute. Then, I layered grilled chicken, salsa and sliced avocado and ate it not like a taco or gyro, but more like pull apart bread. Amaze-naaaan!

Then, we got to the crazy bowl. (See below.) I realize it looks like only a highly skilled baker could pull this off, but essentially you just press the Rice Krispies still-warm goo into the sides of a bowl. It sets up in the fridge for half an hour, then you brush/spoon/negotiate the melted chocolate onto the sides and give it another 30 minutes in the fridge.

The cream fluff in the middle (which, based on looks, if I were immature I would make totally stupid jokes about) is a mix of 2 cups of heavy whipping cream, half a cup of peanut butter and half a cup of Nutella (I tweaked the recipe here) and half a cup of brown sugar. And make sure you get that cream to stiff white peaks or it's all just a bowl of soup.

Regardless, three bites and, promises, you'll be done. It took over an hour to make, but less than two seconds to make me want a nap to forget it happened. We didn't even get halfway through it, and we're really not easily beaten when it comes to desserts in this here house. In fact, I don't think we've ever been. You win Rachel Ray, fast-hands-talker.

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lauren Drewes Daniels is the Dallas Observer's food editor. She started writing about local restaurants, chefs, beer and kouign-amanns in 2011. She's driven through two dirt devils and is certain they were both some type of cosmic force.