Tuesday, July 2, 2013

Toasted Marshmallow Smore's Rice Krispies

When I was at the grocery store over the weekend I had a brief freak-out after realizing that the 4th of July was less than 2 weeks away and I had no patriotic-looking recipes waiting in the wings.  One of my goals lately has been to be more proactive in creating seasonal recipes and I think maybe I'm failing miserably at it so far. 

So naturally I decided to take a shortcut and just add some sprinkles to some delliicciioouuuss Rice Krispies.  I'm such a cheater.  In my defense though, I'd like to think that the "s'mores" element of the Krispies go hand in hand with July 4th and fireworks and bonfires and grilling.  Right?  

Just go with it.  

In this version of s'mores, the Krispies are like the graham crackers and the marshmallows are the marshmallows and the chocolate is the chocolate.  Got it?  

Just go with it. 

We're no stranger to Rice Krispies at this blog now.  Like these and these.  These Toasted Marshmallow Smore's Rice Krispies take it just a teensy step further by get marshmallows all toasty and browned before mixing in the other good stuff.  Oh, and chocolate.  Always chocolate.  Also sea salt.  I can't leave well enough alone!! 

For almost any other Rice Krispie, I'd recommend allowing them to set slightly before slicing to get nice clean slices.  But when you're going for a s'more effect, clean is hardly a description I'd use.  I think they're best eaten about 5 minutes after assembling.  The marshmallows will still ooze like a s'more and the chocolate will still be warm and melty.  Mmmmm patriotic.  

Here's the recipe! 

Toasted Marshmallow Smore's Rice Krispies

1/2 cup butter
9 cups (about 1 1/2 10.5oz bags) mini marshmallows
9 cups Rice Krispies
1/2 teaspoon sea salt
1 cup dark chocolate chips
Sprinkles, if desired

1.  Spray a 9x13 inch pan with cooking spray and set aside.  In a large pot, begin melting butter.  Cook until butter is no longer foamy and brown bits begin to settle in the bottom of the pan, about 5 minutes.  Butter should be a golden amber color with a nutty smell.  Remove from heat and set aside.  
2.  Turn on your broiler (or use a kitchen torch) to toast marshmallows.  Line a large cookie sheet with tin foil and spray lightly with cooking spray.  Spread marshmallows in an even layer on the cookie sheet and broil until browned and puffy.  Depending on your broiler, this will take about 1 minute or so.  Keep your eye on them!  They burn quick! 
3.  When done, scrape marshmallows into pot with butter and, if necessary, return to heat for a few seconds to help them combine.  Don't let the marshmallows get too melted though.  We still want them puffy.  Once combined, add sea salt and Rice Krispies.  Stir to fully combine. 
4.  Spread half the mixture into the bottom of the prepared pan.  Sprinkle chocolate chips over bottom layer.  Then add remaining mixture over chocolate chips.  Lightly press to adhere both layers and form an even top.  If desired, add sprinkles. 
5.  Allow to sit for 5 minutes before slicing or allow to sit for 20 minutes for cleaner slices.  Store in an airtight container.  


Recipe barely adapted from Cookies and Cups

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