Tag-Archive for ◊ marshmallow ◊

06 Oct 2013 Espresso Rice Krispie Treats

espresso RKT bright1

As most of you know, I can’t be left in a room with a Rice Krispie Treat, or as my #1 grandson calls them, “Rice Christmas Treats”. Unfortunately, now he can’t be left alone in a room with a Rice Krispie Treat either, but it’s a problem that seems to run in the family.  His mother,  aunt and uncle can’t be left in a room with a RKT either (probably bad parenting).  We’re a Rice Krispie Treat crazed family which is odd, considering we don’t eat cereal (well, Abby eats cereal, but it’s a secret!).  I hate all boxed cereal.  Yes, I know that is a strong word, but I do.  I don’t think I have had a bowl of cereal in 40 years or more.  Yucky stuff, but stir in some processed marshmallows and a bit of butter and everything is magically transformed!

So! Now, I’ve finally found a GOOD recipe for an Espresso Rice Krispie Treats! I’ve tried some others over the years, including one epic fail using butterscotch pudding, but this one is a winner.  Where did I find it?  In the October 2013 edition of Cooking Light!  Are you shocked?  Me, too! This issue has NINE recipes for Rice Krispie Treats!  I am not inclined to make any of the other recipes, one of which is…, wait for it…, drum roll…, Maple Bacon!! Really? Really!?!  A  Maple Bacon Rice Krispie Treat?  (In Cooking Light?!) Ummm, no. But, if you do make them, you have GOT to let me know how they turned out, OK?  Are they supposed to be a breakfast food?!

Here, on In the Kitchen with Polly, I have four more recipes for Rice Krispie Treats: Salted Brown Butter Rice Krispie Treats (the all time favorite, the classic recipe made even better); Coconut Rice Krispie Treats and Chocolate-Chocolate Cherry Rice Krispie treats (which are both deeeeelicious–I don’t know which one I like better!) and Milky Way Rice Krispie Treats (which have a great taste but come in 4th place because they suffer a teeny-tiny bit in texture and are a bit, and just a bit, dense/hard… Not as ooey-gooey as the other four recipes).

This recipe calls for “toffee bits” which are Heath Bar Bits. Normally, I don’t like Heath Bar Bits because they taste a bit old and stale, but in this recipe they  complement and enhance the espresso powder perfectly (truth be told, I  made these the first time because I had half a bag of Heath Bar Bits in the refrigerator and didn’t know what to do with them).  Since then though, I’ve made these Espresso Rice Krispie Treats several times, always to rave reviews, except by #1 grandson, age: not-yet-five, who doesn’t like the coffee flavor (YET).  SCORE! More for ME! But it does mean that I have to make two batches of RKTs when I make these… 🙂

Espresso Rice Krispie Treats

  • 2-3 tablespoons butter
  • 10 oz. miniature marshmallows (check your package, you might have a 16 oz package of marshmallows and in that case, make 1 ½ times this recipe, which fits nicely in a 9″ x 13″ pan)
  • 1 tablespoon espresso powder (can be found in most grocery stores now, next to the instant coffee, gourmet stores carry it too, but at double the price)
  • 1 cup toffee bits (Heath Bar bits, the ones without the chocolate)
  • 6 cups crispy rice cereal (Rice Krispies, or one of the generic brands–which I usually use because they are so much cheaper and they work out fine)
  1. Melt the butter in a saucepan or large skillet over medium high heat.
  2. Stir in the espresso power.  Stir to blend.
  3. Lower the heat. Stir in the marshmallows. Continue cooking and stirring until the marshmallows are melted and the espresso powder has been evenly dispersed. Turn off the heat.
  4. Stir in the 6 cups of Rice Krispies and the toffee bits.  This is the only (slightly) difficult and messy part of the recipe.  Keep stirring until marshmallow mixture has been evenly distributed through the cereal.
  5. Transfer the mixture to an 11″ x 7″ pan (if you don’t have one, don’t worry, use the nearest size pan you have…or use a 9″ x 13″ pan.  In the larger pan, the squares will just be a bit thinner)
  6. Press the mixture evenly into the pan, you have to press down slightly to get the right consistency in your finished Treats.  The mixture will be sticky, and a bit hot, so use the wrapper from the butter to press the mixture down, or butter your fingertips and press down, some people wet their fingertips to do this, but I am always afraid I’ll make the top layer soggy.
  7. Let Rice Krispie Treats set and cool on counter before slicing and serving. Cut into any size or shape bars that you prefer.

That’s it!  Now you have a truly grown-up flavored Rice Krispie Treat!

Thanks for stopping by my kitchen today!

30 Sep 2010 Salted Brown Butter Rice Krispie Treats

In our recent taste tests, these were definitely the winners!   I think these won because they tasted the most like traditional  Rice Krispie Treats, but they were cranked up a notch, a big notch. The browned butter and the sea salt makes such a DIVINE difference. You’ll know when you taste them. Look at all that was left to photograph! My older daughter wants me to throw out the original recipe for Rice Krispie Treats and just use this one from now on.

I didn’t want to up this recipe to use a 9 x 13 pan, because there is quite a bit of butter in this recipe–and it has to be browned, which can be a tricky step.  I’d suggest making two batches, rather than one larger batch, if you are trying to feed a crowd.

I did put my batch in a 7×11 pan, rather than the specified 8×8 pan.

I found this recipe at Smitten Kitchen.

Salted Brown Butter Rice Krispie Treats

4 ounces (¼ pound or 1 stick) unsalted butter
10 ounces mini marshmallows
Heaping ¼ teaspoon coarse sea salt, I used Maldon Sea Salt (plus extra for sprinkling)
6 cups Rice Krispies cereal (6 ounces)

Butter (or coat with non-stick spray) an 8-inch square cake pan. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot, the period between the time the butter begins to take on color and the point where it burns is often less than a minute. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth. Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan, pressing firmly and evenly into the edges and corners (butter a spatula or use the paper from the butter for this job). Let cool and then cut into squares.

30 Sep 2010 Coconut Rice Krispie Treats

I looooove coconut so I HAD to make these. Had to. I am glad I did, too. This recipe is a keeper! I have coconut loving friends that are going to want to me to make these. I’ll offer to bring them to their parties.  I’ll get a lot of invitations to of parties! Maybe not grown-up cocktail parties (LOL), but that’s OK.  Down home, multi-generational, potluck parties are more my style anyway.

I found this recipe at the Craving Chronicles but had to change it up a bit.  I wish I had increased the recipe to fit into a 9×13 inch pan, but I wasn’t smart enough. You can though, just increase all the ingredients by 50% (don’t throw out the extra ounce of marshmallows, throw the whole pound bag in there).  One more thing, I’ve made these several times now.  I don’t think I will put a chocolate drizzle on the top again.  The coconut goodness does it for me.  I don’t need the chocolate.  It kind of gets in the way.  But you do what suits your palate best :).

One MORE thing, in the photo, I put the chocolate on top of the coconut. Ooops.  If you do use chocolate, don’t do this.  The chocolate and coconut fall off. Chocolate first, THEN coconut, K?

Toasted Coconut Rice Krispie Treats

3 tablespoons butter
10 ounces mini marshmallows
½ cup shredded sweetened coconut
1 teaspoon coconut extract
5 cups Rice Krispies cereal
½ cup toasted shredded coconut*

3 ounces (about ½ cup) bittersweet chocolate chips, melted (optional)

* To toast coconut, spread shredded coconut in an even layer on a cookie sheet and bake at 300F, stirring every few minutes, for 10-15 minutes or until coconut is golden brown. Don’t walk away from the oven! The coconut will brown very quickly, so keep an eye on it. Set aside to cool.

Prepare an 8 or 9 inch square dish by either buttering or spraying with cooking spray.

In a large saucepan, melt butter. Add marshmallows and heat over medium-low heat, stirring until melted. Stir in shredded coconut and coconut extract. Remove from heat. Add Rice Krispies and stir until thoroughly coated. Spread Rice Krispie mixture into prepared pan. With the back of a buttered spatula or using a sheet of waxed paper, press mixture firmly into an even layer. If desired melt chocolate chips and drizzle over the tops of the treats. Spread slightly, if desired. Sprinkle toasted coconut and press lightly to adhere to the chocolate and the top of the treats. Cool at room temperature until chocolate hardens. Once cool, cut into squares and enjoy!

Thanks for stopping by my kitchen today…, and don’t forget to send me that invitation to the party!

30 Sep 2010 Chocolate-Chocolate Cherry Rice Krispie Treats

For years I had forgotten about Rice Krispie Treats (thinking of them as kid stuff) then a neighbor brought a batch to a block party.  I went wild. Rice Krispie treats are officially one of my danger foods now.  Don’t leave me in a room with a pan of them.  Ever.

Over the past few years I have amassed quite a collection of Rice Krispie Treat recipes, each one better than the last.  First it was Peanut Butter Rice Krispie Treats, then Toasted Coconut Rice Krispie Treats, then Salted Brown Butter Rice Krispie Treats and now, my current favorite, Chocolate-Chocolate Cherry Rice Krispie Treats. I HAVE tried some recipes that bombed, too…, the Butterscotch Rice Krispie Treats, a Chocolate Rice Krispie Treat and a Coffee Rice Krispie Treat.

In spite of the name, there is not much chocolate in these treats.  There’s white chocolate mixed in with the marshmallows, and some semi sweet chocolate drizzled on top, but that’s all.  The chocolates work very well with the exciting flavor of the dried cherries.

The original recipe for these Rice Krispie Treats was from a 2009 Cooks Country magazine, but it only made enough for an 8″ x 8″ pan.  Where’s the fun in that?  I upped the quantities to use an entire 1 lb bag of miniature marshmallows so the mixture would fit into the traditional Rice Krispie Treat pan, the faithful 9″ x 13″ glass pan.

Chocolate-Chocolate Cherry Rice Krispie Treats

4 tablespoons butter
1  16 oz. bag mini marshmallows (the white ones, of course)
3/4 cup white chocolate chips
1/2 teaspoon salt
1/2 teaspoon vanilla extract
7 1/2  cups Rice Krispies
1 1/2 cups dried sour cherries, coarsely chopped
1/2 cup semisweet chocolate chips, melted

Prepare a  9 x 13 inch pan be buttering, spraying with Pam or lining with foil, whichever method you are most comfortable with (I spray with Pam).

Melt butter in a large pot over low heat. Add marshmallows, white chocolate chips, and salt.  Cook, stirring constantly, until entire mixture is melted and smooth, about 8 minutes. Stir in vanilla. Remove from heat.

Off heat, stir in Rice Krispies and cherries.  Make sure all the cereal is evenly coated with the marshmallow mixture.  This will take some stirring.

When mixture is fully combined and there are no dry pockets of cereal, pour into prepared pan.  With greased paper (I use the paper off the butter) or a greased spatula, press on the mixture to even out the top and to eliminate all air pockets.

Melt semisweet chocolate chips in the microwave on low at 30 second intervals until smooth. Pour melted chocolate into a Ziploc bag (preferably a freezer strength Ziploc), move the chocolate into one corner of the bag. Using scissors, clip a tiny piece off the corner and drizzle chocolate over the Rice Krispie Treats in the pan.

Allow chocolate to cool and harden (if you are in a hurry, put the treats in the refrigerator) before cutting treats into serving pieces and serving.

Thanks for stopping by my kitchen today.  I’ll be busy transferring the other Rice Krispie Treat recipes from my “Polly, Julie, and Julia” Facebook page soon!

24 Jul 2010 S’mores Bars II

You know I am crying my eyes out about our canceled family and friends camping trip, right? My daughter, Abby, thought these might cheer me up. They did! The are ooey-gooey-sticky-messy-yummy, just like the real thing–and she used the extra thick chocolate option, so they were extra chocolatey, too.

Abby found a picture on Foodgawker that linked to RealMomKitchen which mentioned a new product, a HUGE marshmallow to fit into a s’more (most of us toast two marshmallows to fit into one s’more, right?) who got it from Cooking with My Kid who has a step-by-step picture tutorial for the s’mores bars. With me pointing you to all these good sites on the web it won’t be long before you don’t need me any longer..,.sniff, sniff… [sigh] As my eternally pessimistic ex-husband always used to say, in a comforting voice no less, “Life is hard. Then you die”… ROFLMAO 😀

S’Mores Bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
2 king-sized milk chocolate bars (Abby used the really big extra thick ones…)
1 large egg
1 7 oz jar (1/2 cups) marshmallow creme/fluff
1 tsp vanilla extract
1 1/3 cups flour
3/4 cup graham cracker crumbs (about 7  full-sized graham crackers, processed or pounded until fine)
1 tsp baking powder
1/4 tsp salt

Preheat the oven to 350 degrees. Grease an 8-inch square baking pan. Use an electric mixer to cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Set aside. Meanwhile,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the creamed butter mixture until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.Place chocolate bars over dough–2 king-sized Hershey’s bars should fit perfectly side by side. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together). Bake for 30 to 35 minutes, until lightly browned. Be sure to cool completely before cutting into bars. Makes 16 squares. Cool completely before cutting into bars.

Thanks for stopping by my kitchen today.  I always enjoy your company 🙂
15 Feb 2010 S’mores Bars I

I have been looking for a recipe for S’mores Bars since they started showing up in bakery cases a few years ago.  I guess the idea of moving S’mores from the campfire to a bar started with the boxed granola bar.  The mass product manufacturers didn’t get it right though. Eating a boxed S’more granola bar is like eating textured, scented cardboard. S’mores Bars in bakery cases don’t fare too well either.  The usual recipe seems to be overly sweet chocolate brownies with marshmallows and graham cracker crumbs on the top.  But I have the right recipe now!  The bottom is 2 parts graham crackers to one part chocolate.  Perfect ratio, right?  The graham crackers and chocolate are held together with sweetened goodness and there are sticky, gooey, melted marshmallows on top.  The right flavor. The right texture.  The right stickiness. I wasn’t a girl scout for 17 years for nothing!

The inspiration for this recipe came from the Taste of Home “Cookies: 623 Irresistible Delights!“.  Page 217 has a Graham Cracker Brownie recipe attributed to Cathy Guffey from PA.  I just added the marshmallows and gave the bars a more appropriate name.

I am thinking I need to double this recipe next time and make it in an 13 x 11 inch pan.

S’mores Bars

2 cups crushed graham crackers (1 cellophane wrapped package)
1 cup semi-sweet chocolate chips
1 tsp. baking powder
pinch of salt
1 14 oz. can sweetened condensed milk
2 cups miniature marshmallows

Preheat oven to 350 degrees.  Butter an 8×8 inch baking pan. Crush the graham crackers by whacking them in the package. I use a meat mallet, but the back of a soup ladle, measuring cup, or small pan will also work–don’t make really fine crumbs, though.  Leave some big pieces.  Put the (large)crumbs in a mixing bowl, add the chocolate chips, baking powder and salt and combine.  Stir in the sweetened condensed milk.  Spread mixture into an 8×8 inch baking pan. Bake in preheated 350 degree oven for 30 minutes.  Take out of oven and sprinkle miniature marshmallows over the top.

Return pan to oven for 4-5 minutes to melt marshmallows.  Remove pan from oven and quickly spread melting marshmallows smoothly over the top with an offset spatula.

Let bars cool completely. Now comes the hard part, cutting the bars.  I find it a bit easier to use a warmed knife for each cut…but it is still a sticky job, which makes them true S’mores Bars!.  Cut into 16 bars.

How many girl scouts, former and current, stopped by my kitchen today?  Do you think you’ll try these?