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

Ingredients

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

Directions

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.  

Enjoy! 

Recipe barely adapted from Cookies and Cups

Brown Butter Sea Salt Rice Krispies

Yes, these look like regular Rice Krispie Treats.  And they're not so far from the original.  But they're juuust far enough to be really amazing.  They're a delicious distance.  And let's be real, brown butter is the answer.  No wait, it's the Answer.  It's always the Answer.  Plus sea salt, duh.

In order to make this recipe, you need to brown some butter and put your marshmallows in a tiny black bowl and let some marshmallows artfully tumble beside the bowl.  Then take pictures and make those pictures a collage.  Don't skip this step.  It's crucial.    

It's actually a little frightening how many of these Rice Krispies I can eat.  As in, a whole pan.  And I'm not even saying that for comedic effect.  I could quite literally eat a pan of Rice Krispies if I could live with the guilt.  I know, it's a sexy quality for a woman to have.  Are you attracted to me now?  Well I have a boyfriend and you're making me uncomfortable.

He's a lucky guy, obviously.  Too bad I can't share my Rice Krispies with him.  

Here's the recipe!

Brown Butter Sea Salt Rice Krispies

Ingredients
1 stick unsalted butter
1 10.5 oz bag mini marshmallows
1/4 teaspoon sea salt, plus more for sprinkling
6 cups Rice Krispies cereal

Instructions:
1.  Spray or butter an 8x8 inch pan and set aside.
2.  In a lare pot, melt butter over medium-low heat.  It will melt, then foam, then turn clear-ish golden, and then begin to brown.  I begin swirling the pot when the foaming ends and keep a close eye on the bits that form at the bottom of the pan.  The butter should begin to take on a nutty aroma and the bits settling at the bottom will turn brown.  When you notice this, immediately take the butter off the heat. 
3.  Stir in the marshmallows.  There should be enough heat from the butter to melt the marshmallows but you can briefly put it back on the heat if necessary.  I melt the marshmallows so that they retain just a bit of their shape and volume but still mostly melted.  
4.  Remove from the stove and stir in the cereal and salt.  Working quickly, mix gently so cereal is evenly coated and transfer to prepared pan.  I dab my fingertips with cold water and use my hands to create an even layer and coax the mix into the corners.  (Optional: sprinkle just a bit more sea salt on the top of the bars to finish) 
5.  Let cool and cut into squares.  Eat them all yourself.  

Recipe barely adapted from Smitten Kitchen    

The Best Rice Krispie Treats

So it was 1000 degrees in Chicago this weekend.  1000 degrees.  I called the President of Weather and he confirmed it.  He also apologized for making it so hot.  He didn't sound very sincere though.    

So one solution with that kind of heat is to eat an entire watermelon by yourself in a matter of 24 hours.  Trust me, it's possible and I recommend it.  Although I don't recommend transporting the watermelon on a city bus. It sounds fun but it's really not.  It's safe to say that any activity involving a city bus isn't fun.    

Another solution is to not bake.  Don't even think about turning on an oven if you live in an un-airconditioned apartment.  You won't stop sweating for days.  Even three cold showers, two fans, and head-to-toe cotton won't help.  Watching The Bachelorette won't help either.  I definitely tried that though.  
  

Instead, get yourself to a stove, melt some butter and marshmallow and make these babies.  I know it seems a little silly to post a Rice Krispie Treat recipe.  Any ol' fool can make Rice Krispie Treats.  But these a just a liitttllle bit special.  And I can say, without a doubt, these treats are the absolute favorite amongst my friends of any treat I've made.  I've slaved away in the kitchen for hours on other treats and these still win out every time.  Or at the very least, it's a change of pace from a whole watermelon.  

Here's the recipe!

Ingredients:  

Bottom Layer:

3 Tbsp butter

10 oz bag of mini marshmallows

4 -5 cups Fruity Pebbles

Top Layer:

4 Tbsp butter

12 oz mini marshmallows (doesn't have to be exact)

1/4 cup butter cake mix

6 cups Rice Krispies

Sprinkles (optional)

Instructions:

1.  Spray a 9x13 pan with cooking spray and set aside.  Melt 3 tablespoons of butter for bottom layer in a large saucepan over low heat until mostly melted.  Add 10 oz of marshmallows and continue to stir, melting the marshmallows slightly.

2.  When the marshmallows have have melted slightly but still have some shape and remain somewhat puffy, add Fruity Pebbles and stir to incorporate.  Pour mixture into pan and press into an even layer.  I sprayed my hands with cooking spray and worked quickly using my bare hands.  

3.  Using the same saucepan, melt the 4 tablespoons of butter until mostly melted.  Add 12 oz of marshmallows and allow to melt until soft, puffy, and still retaining some shape.  Mix cake mix into mixture until cake mix is dissolved.  Mix in Rice Krispies and stir to incorporate.  Pour on top of Fruity Pebble layer and press into an even layer.  If desired, decorate with sprinkles and press lightly into the top layer.  

4.  Allow to set for at least 30 minutes.  Cut into desired pieces and serve.  If necessary, they can be stored in an air-tight container overnight.  

Enjoy!

Recipe adapted from I Heart Naptime