You know those “baking” recipes that don’t require baking…skillet cookies, bars of various sorts, icebox cake, rice crispy treats. Rice crispy treats are like a blank canvas from which you can create beautiful art. Add peanut butter, use chocolate rice crispies, add unmelted, mini marshmallows, or add cookie crumbs! One of the final nights of senior year, my friend Desirée and I were trolling the internet for some baking ideas and we somehow came up with rice crispy treats, with speculoos biscuit crumbs for an added toffee-like taste. One late-night Wegmans run later, and we were equipped with rice crispies, speculoos biscuits, marshmallows, and butter. We got some speculoos spread for good measure. The best part about any rice crispies is that you can adjust the texture to your personal taste: ooey gooey? More marshmallows. Crispety-crunchety? More rice crispies. While this recipe is quick, the cleanup can be a little tricky. Make sure to soak your pot as soon as it’s empty!
Speculoos Rice Crispy Treats Makes about 12 bars
1/2 cup unsalted butter
8-12 oz marshmallows
7 speculoos biscuits, crushed
4 1/2 cups rice crispies
1 pinch salt
Melt the butter in a large saucepan. Add the marshmallows and mix diligently until it’s all melted. Add a pinch of salt. Add the rice crispies and speculoos crumbs, in half increments, until the cereal and cookies are coated evenly. Quickly transfer to a lined pan to cool and eat.
I either need to think of different ways to acknowledge my lack of regular posting, or find time to post regularly. That first one really isn’t much of an option; I’ve already ran out of things to say, apart from sorry! Jake and I are back in action with a Joy-inspired evening of marshmallows and cereal. Luckily, his kitchen is significantly larger than ours. Much like the classic rice crispies, these bars are chewy and crunchy, but with a nice nutty flavor, from both the peanut butter and the browned butter, one would assume. This was my first butter browning experience, and Jake and I had trouble perceiving it with everything else going on. But after a while, I decided that it provided some carameliness. We’ll go with that until I try browning butter in chocolate chip cookies.
Butter an 8-inch-square baking pan. Set aside. In a large, heavy-bottomed saucepan, melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Just as the butter begins to brown, add the marshmallows, peanut butter, and salt. Stir with a wooden spoon or spatula until mixture is silky smooth and speckled with browned butter bits. Remove pan from heat and add rice cereal. Quickly stir, ensuring that all of the cereal is coated in the marshmallow mixture. Turn the mixture out into the prepared pan. With buttered or oiled fingertips, press mixture into the sides and bottom of the pan. Let cool and set for at least 30 minutes before slicing into 9 large blocks. Either get a double boiler setup going or attempt to melt chocolate straight in the pan on a stove. You may need a stick of butter for the second method. Drizzle over dish. Wrap individually in plastic wrap/tupperware. Crispy rice treats will last, well wrapped, at room temperature for up to 4 days.