I don’t like that word – foodie – much. It’s a silly non-word. However, I can’t think of a better way to describe my take on a classic, easy bake sale item.
Z had been asking me to make Rice Krispies Treats for the past couple months and I finally gave in – on one condition.
That I make them with homemade marshmallows.
It’s not hard to get anyone to agree to pillowy homemade marshmallows, though I couldn’t convince him that the Treats would be better if I flavored the marshmallows with rose water or almond extract. So we went with vanilla bean.
I also had a little stroke of genius and offered to sprinkle the Treats with cacao nibs. My offer was gladly accepted.
I love using cacao nibs instead of chocolate chips for things like this. As long as you have sugar in whatever you’re adding the nibs to, it’s like adding a little extra-dark chocolate, without overloading on sweetness.
You probably already know all about that, though. But if you didn’t…now you do.
Just because I was vetoed out of making a more creative flavor of marshmallows shouldn’t discourage you from trying, if you’d like. Matcha marshmallows would be very nice with the puffed rice. Saffron (which I’ve never tried, believe it or not) goes quite well with rice, according to The Flavor Bible, and there are recipes out there for saffron marshmallows, so that’s a really neat idea to consider. Coconut, ginger, lemon, strawberry or chocolate marshmallows would all work great, too.
Originally I toyed with the idea of trying to puff my own rice, but that’s very hard to do at home without a crazy steam injection system, apparently. You can fry the rice to puff it, but that’s for more of a garnish, and it would be a pain to get the required amount of rice using that method. There’s only so far I’ll go to make things as homemade as possible.
Foodie-Friendly Rice Krispies Treats
- 10 oz. homemade marshmallows
- 3 Tbsp butter
- 6 cups puffed rice cereal
- 2-3 Tbsp cacao nibs
Oil a silicone spatula and prepare a 9×13″ baking dish with parchment. Place the marshmallows and the butter in a large saucepan over medium heat and melt completely, stirring gently the entire time. Remove from heat and stir in the cereal with the oiled spatula, using a folding motion. Once it is fully incorporated scrape it into the prepared dish and pat down and level the top as much as possible. Sprinkle with cacao nibs and allow to set for a few hours or overnight. Once set, cut into squares.
We return to your regularly scheduled ice creamy decadence tomorrow.