1/12/14

Salted Honey Rice Krispie Treats


I have a lot on my plate right now. I just started my last quarter at UC Santa Barbara, am applying to jobs and graduate schools, studying for my GRE exam, and balancing extracurriculars, friends, and family. In all of that hullabaloo, it's easy to forget to take time for myself. For me, cooking new recipes is a form of escapism. Cooking lets me use my hands, and devote my mind and time towards something different than my daily routine. Plus, I love sharing my homemade treats with my family and friends.

When I found this post, I had to try the recipe for myself. Unlike rice krispie treats from your childhood, this recipe has an edge of sophistication. The salt in this recipe offsets the super sweetness of the honey and marshmallows, and the honey adds a different flavor dimension that makes these squares even more addictive than the original.

Salted Honey Rice Krispie Treats
Makes 16 Squares
  • 40g (3 tbsp) butter
  • 1/3 cup honey (or more adjusted to taste)
  • 1 tsp salt (adjust amounts to taste if you wish)
    • I used Trader Joe's Edible Flowers Sea Salt to compliment the honey in the recipe
  • 275g (about 9oz) marshmallows (or about 4 cups miniature marshmallows)
  • 6 cups (about 180g/6.4oz) Kellogg's Rice Krispies cereal
  • Melted butter/vegetable oil for greasing
Melt the butter over low heat in a large saucepan. Add the honey and salt, and stir continuously.

Add the marshmallows.

Once the marshmallows are completely melted, taste the mixture. This is your chance to adjust the salt-honey ratio to best suite your taste. 

Add the cereal, and remove the saucepan from the heat. 

Gently stir the mixture until everything is evenly combined. This is the fun part, because you will begin hearing Rice Krispie's famous snap crackle pop!

Grease a square 8 inch cake tin. Using a greased spatula, spread the mixture into the prepared tin. Use a piece of well greased baking paper (in may case aluminum foil) to press down on the mixture's surface to ensure it is evenly spread. Cover your tin, and allow it to cool completely. Once cool, cut the rice krispie treats with a greased knife into 16 squares. 

Now, you are ready to treat yo self! I topped my salted honey rice krispie treat with some vanilla bean ice cream from the Santa Barbara favorite, McConnell's Fine Ice Creams, and a drizzle of honey. Comment below with how you will enjoy yours.

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