Sweets encountered a co-worker buying an afternoon treat from a vending machine. This co-worker was under the impression that Rice Krispee Treats came from coin eating machines? from a machine I tell you!
Sweets took this as an opportunity to show off our mad cooking skillz and brought home marshmallows and a box of cereal. “You mean I can’t make the marshmallows?” I asked looking at the four bags of large marshmallows sitting on our kitchen table. He sighed and rolled his eyes at me. “Ok, ok, I get it- that’s not the point?” I answer as we get to work making up a batch of traditional rice crispy treats. We added extra vanilla and a good pinch of salt to just push them even closer to nirvana.
For our second batch of treats, I was interested in jazzing up the flavors a bit. My memory of eating rice crispy treats for the first time in England, also introduced me to the possible flavor mutations that tend to erupt in these sugar bombs. As a kid, going next door to Catherine and Amelia’s house ushered in my first crispy sweet square. I seem to recall the chocolate and peanut butter permutation showing up at their house for Halloween as well. Its odd in that it was my British neighbors who introduced the States me to the very American treats of marshmallowed rice crispies and creating elaborate environments for our Star Wars figures.
Sleuthing around the web brought forth a nutty recipe from About.com’s website that surprisingly doesn’t call for marshmallows. Instead, you create your own sugar, corn syrup concoction for these salty chewy dense squares, that are sure to be just as addictive as the traditional marshmallow based ones.
Chocolate Cashew Rice Crispy Treats
Lightly butter an 8? x 8? baking pan and set aside.
Combine in a sauce pan:
- light corn syrup, 1/2 cup
- light brown sugar, 1/4 cup packed
- salt, 1/4 tsp
Bring to a full boil and remove from the heat.
Stir in:
- cashew butter (or any favorite nut butter), 1 cup
- vanilla, 1 teaspoon
- crisp puffed rice cereal, 3 cups
With buttered hands, press the mixture firmly into the buttered 8? x 8? pan.
Sprinkle the top with enough grated or finely chopped semi-sweet chocolate to cover the entire pan, making sure to get the chocolate in the corners, as well as thick enough to form a layer. As I was working with a large block of chocolate, I don’t quite remember the quantity required. A four ounce chocolate bar is a good place to start.
Using a blow torch (or a brief visit to the broiler), melt out the chocolate layer and spread smooth with a spatula. While the chocolate is still soft, drag a toothpick through it to score out the future lines for your knife cuts: 4 x 4 rows and columns.
Pop in the refrigerator and allow to harden. Cut when firm and enjoy showing off to your co-workers.
17 Comments
Wow ? that looks delicious!
That does sound good, though I will always have a soft spot in my heart for the traditional ones. I remember when they came out with the vending-machine style treats and it makes me a bit sad to hear that people are forgetting the “real” thing.
Yummy?if you are going to “improve” on the Original, it’s got to be with chocolate and nuts!
I love your website, and it’s funny that this topic popped up?I’m just getting ready to market my first two products to coffee shops here in Portland, and they happen to be Krispie Bars! I’m doing layered bars, one with Chocolate Peanut Butter and the other White Chocolate Almond (with cocoa krispies). I’d love to ship you some samples if you’re interested?just let me know.
Keep up the excellent blogging!
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Whooeee! Samples
Email sent?
?McAuliflower
Looks yummy ? and no marshmallows!
Good recipe for vegetarians.
Thanks.
- Ahhh good point that! I’ll go tag this appropriately
?McAuliflower
These treats look amazing, much better than the blue tinfoil wrapped, machine dispensed versions. The addition of the cashew butter also seems like an adult take on a childhood favorite. Can’t wait to try it out myself!
Ok, I have a request for you. In all your foody-guru-ness have you come across any deserts (of the above calibur) that a lactose-intolerant person may be free to enjoy? I thought this one would be one my SO could have, but alas, there’s mention of butter in the recipe and he became instantly paranoid. :p He’s such a wuss.
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Hi Mayr -I soooo owe you an email!
I’ll get my eyes out. I think I have some goodies on file. I too have experience living intertwined with one who is lactose intolerant.
added later: in this recipe, simply use canola oil instead of butter. It was used as an anti-stick agent here- not a flavor component. Also, there are many types of chocolate available that are free of dairy. Tropical Source is one, and there are also couple other ?high end’ brands.
? McAuliflower
Yummy! I might sub the corn syrup (I don\’t like the taste) with brown rice syrup, agave nectar, etc.
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yes, those are good ideas. Honey has also been used, at a smaller measurement too.
?McAuliflower
You have made my SO /very/ happy. 
I can’t wait to try this!
Meredith, butter only has a trace amount of lactose (0.5%). It shouldn’t cause a reaction in a lactose-intolerant person. If your SO is allergic to milk proteins, however, butter may cause a problem.
While surfing for new ideas, I cam across this site, (great BTW) but i thought i would let you guys/girls now of some other seasonal ideas i have seen for these treats. The addition of candy corn, food coloring and candy pumkins for halloween, red & green M&M’s for cristmas or other fun add in’s for any seasonal celebrations.
Good eating??.
Is it possible to make the origional recipe and add some Reese’s peanut butter chips and perhaps additional ceral to accommodate the additional syrup?
- I would imagine so? or you could use a traditional rice crispee treat recipe and just stir in the peanut butter chips while melting the marshmallows.
?McAuliflower
Anyway to sub the cornsyrup with something else? I have a friend who can’t eat corn products and I’m trying to give him an oppurtunity to have sweets!
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Hi Danielle
I’d try substituting agave nectar or honey at a volume equal to that called for in the recipe. I suspect the honey will lend a sweeter flavor, but should be quite tasty with the nut butter.
?McAuliflower
[...] As I descended into the depths of this latest cold (and accompanying foggy head syndrome), I found myself coming up with all sorts of great ideas for modification to this American classic dessert. Stopping short at my idea of making grapefruit flavored rice crispy treats (I fear my flavor genius would be unappreciated without the undertaking of cold medicine by everyone else), I hit a simple Eureka moment with my previous recipe of Chocolate Cashew Rice Crispy Treats. Modifying this candy/cookie hybrid with the inclusion of raisins, hits that soul satisfying combination of nuts, chocolate and raisins. [...]
looks so good can you mail me some please i wish i could make that im doing it 4 a class in college its called cooks club for smartss
In addition to some of my other flavor combination, I plan to offer up an orange rice crispy treat with mini chocolate chips this year. I will try them out on my customers at the Gresham Oregon Farmer’s Market. I make my own marshmallows so I have many flavor options.
OMG! i have been looking all day for a rcipe and heres one that actually has blogs,recipes and pictures!!:) If only you could post a list of nummies to put in them.
[...] this year, I am busting out the best rice krispie treats I could find online. Check out the Chocolate Cashew Rice Crispy Treats featured at Brownie [...]
