Crispy Rice Treats

Mom made these regularly — more often than pie, even — following the recipe on the Rice Krispies box. I love them, but I restrain myself. The pre-made ones don’t even come close and aren’t worth the effort of placing them in the shopping basket. If I do make them, I spend days thinking about what sort of variations I can do.

Recently I’ve become fascinated with making marshmallows. I don’t really love marshmallows (I’m no Fluff Fanatic, that’s for sure), but I’m intrigued by their chemistry and physical properties. Then I saw people making them out of actual mallow roots! Ok, that I’ve gotta do… but it takes 2 years for the roots to mature enough!!!! I have a leftover box of chocolate rice krispies that need to be turned into treats NOW. I also have half an old box of unflavored gelatin — not sure why, but so it goes with many of the things in my house.

So, I went to my preferred source of recipe wisdom, the NYT Cooking App. Two recipes came up: Marshmallows (which called for more gelatin than I had on hand and in an inconveniently non-divisible amount), and Marshmallow Sauce, which I figured was really what I needed. I followed this recipe quite nearly exactly, except that I used my homemade Coffee Liqueur instead of vanilla, and maybe I used twice as much… And then I beat them for about twice as long because it was pretty wet looking and I got the brilliant idea to try to make part of it into actual marshmallows, following the process in the first recipe. This worked out very well — I had enough to make an 8×8 pan of Very Fluffy Chocolate Crispy Rice teats, and a smaller pan of marshmallows. Interesting they were not nearly as sickly sweet as they usually are, even though they are heavier on the fluff side than normal (ok, I didn’t measure out the fluff, so the proportions might be off).

Vermont, November 2024

Sadly, Noce discovered these and devoured the last half of them. Fortunately I still had the marshmallows, so I made them again —this time with bourbon glazed pecans, pomegranate seeds, and amarena cherries.

Chocolate Crispy Rice Treats 2.0

The last step in this adventure was to use the egg yolk. Any time I make a recipe that leaves me with leftover yolks (or whites), I have to make something with that as well. It’s the rule. So, with the sticky buttery pan, I de-glazed it with some Blood Orange liqueur and beat some melted butter into the egg yolk, and came up with a small ramekin of blood orange curd — really quite impressive as the texture is perfect and it’s not super sweet at all.


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