Rice krispies are an old standby, but you can make them even better with new recipes!
Emily Thompson shares her secrets to make fancy rice krispie treats.
Basic Puffed Rice Krispies
1/2 cup Coconut Oil (or butter if you choose)
2/3 package of Marshmallows
1 tsp Almond Extract
Food coloring, optional
6 -7 cups Puffed Rice (Regular or Brown)
Melt coconut oil and marshmallows in microwave on high for 1 minute. Stir to combine, and add extract. Pour over puffed rice until combined. Shape as desired.
Note: If adding food coloring, it’s best to add it when you add the extract if you want an even coloration. Mixing it in after the cereal is added makes for a very mottled appearance, which may be helpful for certain applications. You can also use spray colors or luster dust to add color and definition.
When shaping, use liberal amounts of cooking spray or coconut oil on your hands to assist in the process.
Salted Cashew and Chocolate Granola Bites
5 cups Brown Puffed Rice (or regular if you choose)
1 cup Trader Joe’s Chocolate and Almond Granola Clusters
1 cup Rice Krispies
1 cup Cocoa Krispies
½ cup Coconut Chips (Costco) or regular coconut flakes, if preferred
½ cup Cashews (salted or unsalted)
½ cup Chocolate Chips (freeze first to keep from melting too much)
½ cup Trader Joe’s Cashew Butter (or Peanut or Almond, if preferred)
¾ tsp Fleur de Sal Salt (or Sea Salt)
2/3 bag of Marshmallows
Combine all dry ingredients. Melt marshmallows, salt and cashew butter in the microwave on high for 1 minute, then stir well to thoroughly combine.
Add to the dry mixture and toss until blended. Form into tightly compacted balls while still warm. (Cooking spray sprayed onto hands is very helpful for this step)
Indian Puffed Rice Brittle (Kurmura Chikki)
1 cup Brown Sugar (Light/Golden)
1 cup Filtered Water
¼ cup Ghee (Clarified Butter)
½ tsp Dark Sesame oil, optional
3 ½ cups Puffed Rice
½ cup Sesame Seeds
Heat oven to 400°.
Spread Puffed Rice on a shallow baking sheet, and bake for 18 minutes. This step is just to dry it out and make it more crispy before adding the sugar syrup, but leave the oven on after you take it out.
In a large and heavy bottomed pan, add the brown sugar to the water, but do not stir. Let sit until the sugar has dissolved on it’s own. Bring to a boil, and cook until it reaches the “Soft Ball stage” (235°-240°). Immediately stir in the Ghee and sesame oil. Pour the puffed rice into the sugar syrup and mix well. Toss in the sesame seeds. Pour all into the same baking sheet you used earlier and bake for 7 minutes. Let cool completely (about an hour) and then “break” into large pieces.
Find more recipes at come2mykitchen.com.