Entries in fall (3)
I have eaten four 8 x 8 pans of Rice Krispie Squares over the last three weeks. Considering Sean doesn't love Rice Krispie Squares the way that I do, I figure I've eaten about 240 large Jet Puffed marshmallows, over 1 cup of butter and 22 Cups of Rice Krispies.
That's a lot of Rice Krispies.
Although nothing beats the standard marshmallow/vanilla version, after the second pan, I decided I wanted to jazz them up a little bit - introduce a little spice to my vanilla-flavoured world. Since the cooler weather has me thinking of curling up in a cozy sweater sipping on a cup of Chai, I thought about it - why not add a little homemade Chai Spice to the melted marshmallow? Oh yeah - now we're talkin'.
Homemade Chai Spice
In a small bowl, mix:
3 tsp cardamom, 1 tsp ginger, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice, 1/4 tsp cloves, 1/4 tsp white pepper
Chai-Spiced Rice Krispie Squares
Buttered 8 x 8 Square Pan
1/4 C Butter + 1 Tbsp
1 package (250g) Jet Puffed Marshmallows
1 tsp Vanilla
3 tsp Chai Spice
5.5 C Rice Krispies
Non-stick Baking Spray
Piece of Wax Paper
- fill a large pot 1/4 full of water and bring to a boil - set a large heatproof bowl over the pot to act as a double-boiler - when water is boiling, add butter to bowl - melt - about 5 minutes
- when butter is melted, add marshmallows - because the heat of a double boiler is more gentle, the marshmallows will take about 10 minutes to melt, maybe longer - be patient - the slow gentle heat is what will keep your Rice Krispie Squares chewy!!
- when marshmallows have melted, add vanilla and chai spice - mix well
- add Rice Krispies to melted marshmallow - fold until all Rice Krispies are coated - spoon into buttered 8x8 pan - spray wax paper lightly with baking spray then use to press Rice Krispies lightly and evenly into pan
- cool and eat!!
Take two squares with a fuzzy hoodie, a pair of comfy slippers, a French Vanilla Cappuccino, Season One of Game of Thrones and call me in the morning.