"I just made them to bring into the
office. They are evil --
you must make them. The recipe says it makes 8 bars. It
is best consumed in small squares. Be warned."
Army of Dorkness e-mail list.
picture is a cross-section of Lori's first attempt at Igor Bars (Gen
chocolate chip cookie dough (from recipe on bag of chocolate
chips or purchase pre-fab dough that comes in a tube)
peanuts, 1.5 cups
milk, 3 teaspoons
semi-sweet chocolate chips, 16 oz. (Lori uses mint chocolate
chips for extra decadence)
Rice Krispies, 6 cups
marshmallows, 10 oz. (or one very large jar of marshmallow creme)
margarine (eliminate if using marshmallow creme)
M&Ms, any variety
toffee chips or bars
anything else you think is excessive, for example:
chocolate covered expresso beans
You will also need:
a foil pan, lasagna size or larger
cooking spray, margarine or butter to grease the pan
wax paper or parchment
a double boiler or a microwave
a guillotine (optional)
The Igor Bar recipe gives you the basics, but
after a year of
Igor Bar bake-offs (held at many conventions around the US and UK),
some transcriptions and notes garnered from experience:
Make sure the pan
is well-greased and that it's lined with wax paper or parchment.
Any chocolate chip bag has the recipe on it. You just need to
that they're chewy and not too dry when they're done. (Lori uses
cookie dough that comes in a tube.) John stresses that Igor Bars
designed to be chewy and moist.
Before you pour the caramel over the pan-style cookie base,
a cup and a half of peanuts over it. The saltiness of the peanuts works
well to counterpoint the sweetness of, frankly, everything else in the
While your cookies are cooling, start preparing the caramel.
need about a hundred chunks and a double boiler. Remember to add three
teaspoons of milk to them as they melt, or they'll crystallize when
they cool. Again, this is supposed to be a soft, chewy layer.
The caramel acts as the glue holding the cookie base to the
Krispies Treat topping. Use a full recipe
(about six cups of Rice
Krispies). And press onto the caramel. Then melt 16 ounces of
semi-sweet chocolate using the double boiler, and spoon over the bars.
Top this with peanut M&Ms, toffee, or anything else you think is
Let cool for half an hour, slice, and you get Igor Bars.
Lori's Microwave note:
For those who have
a microwave and no double boiler, I
recommend using the former instead of the latter. Just put whatever
you're melting into a microwave-safe bowl, put the microwave on half
power (remember, the manual will tell you how to do this), and melt for
30-60 seconds at a time. Take the bowl out and stir between melting
sessions. Repeat until you have the desired consistency.
melt margarine and marshmallows over low heat til completely melted
remove from heat
stir in cereal until well coated
Brian (The World's Best
Husband) Curley's short-cut for Rice Krispies Treats:
Purchase a (large) jar of marshmallow creme in lieu of margarine and
marshmallows; mix with cereal; microwave as needed to
melt; spread in pan
Hints from the Army of Dorkness:
I used a 10" x 15" jellyroll
pan like it said in
the back of the Nestle chocolate chip package, and I made the cookie
base from scratch just using the directions on the back of the Nestle
chip package. With the Rice Crispy Treats I also used the recipe from
the back of the
box. All together
they ended up being taller than the sides of the jellyroll pan but it
wasn't a problem. The wax-paper lining the pan is important to getting
the whole thing out of the pan so they can be cut. And they are very
couldn't believe how much they weighed.
My double boiler was
ready before it
dawned on me that I would have to unwrap all those caramels. Better yet
get an assistant to do that grunt work for you. Rinsing with *very* hot
water works best
at dissolving the sugary and fatty ingredients stuck to the pan
you have good water pressure or a sprayer hose for the sink. I
had to wash my double boiler after the caramels so I could melt the
chocolate. Igor bars dirty a lot of pans.
I used a non-stick pan sprayed with cooking spray,
lined with waxed
paper which I sprayed with cooking spray. The whole heavy mass of bars
right out by lifting the waxed paper (which is good because it would
ruined my nonstick pan to cut them if they stayed in the pan).
Those suckers are dense. I'm about ready to make
them again. They were
daunting at first and I can't eat more than 2 at a time but I've begun
to crave them.
If you have any more questions feel free to
-Aileen E. Miles
If you would like your Rice
Krispie top to
be chewey, I would suggest only melting the marshmallows half
Having worked in a buffet style restaurant for 8 years, I find this to
the most appealing method to please the customers with a gooey, ooey
-Mark, Semi-professional chef of steak, chiiiicken and anything with
1. Use cookie dough that comes in a tube.
You're going to be doing a lot of cooking, so any shortcuts you can
take are good.
2. Sit down while unwrapping the caramels. My feet aren't
supposed to hurt that bad until after Gen Con.
3. To save money: don't buy big bags of peanut M&Ms or toffee
chips. I just bought two individual bags of peanut M&Ms and
two Heath Bars. The latter I chopped in my chopper.
4. Have an empty sink ready and start soaking the pans you use for
cooking right away, especially for melting things like caramels,
5. Do use the microwave for melting; it's faster, cooler, and
easier to keep control of how much melting is done.
6. Just buy a deep foil pan at the store. Trust me, you don't
want to attempt washing any pan used for Igor Bars.
7. Use a big and heavy knife for cutting. A guillotine would work
8. Have handi-wipes and insulin ready when eating Igor Bars.