(Experiment 138) Rice krispies squares

This is my pimped-up version of this classic. To start, you’ll want to add extra marshmallows at the end to get some mega-gooey pockets. Dark chocolate on it? Yes! Let’s give it a nice drizzle of white chocolate while we’re at it!

Unfortunately, I couldn’t taste them myself, since they use gelatin, which isn’t vegetarian. I did try six vegetarian marshmallow recipes, and while they tasted decent, the texture was way, way off. I couldn’t get my hands on store-bought vegetarian marshmallows, so maybe those work better.

That said, my kids went totally silent for a good 3 minutes while eating them, so it’s fair to assume they were pretty damn good.

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(Experiment 138) Rice krispies squares

Ingredients

• ~450g marshmallow see my recipe here, yes you could use store-bought but….
• 85 g salted butter
• 180 g rice Krispies
• dash vanilla extract

Instructions

• Before you start, butter up the container you will use to transfer the rice Krispies mix in. I like to use a rectangular pyrex, why? That’s what my mom used to do and it works well so let’s keep this as is.
• Melt the butter in a large pot over medium heat. Wait until it bubbles and throws in most of the marshmallow but keep some ( when you throw it at the end it create those big marshmallow pockets). Reduce heat to medium-low and stir until it’s all melted.
• Remove from heat, add the vanilla extra, stir and toss in the cereals and the remaining marshmallows. Stir until combined. I always throw in a few more, for good measure 😉
• Dump the gooey mixture into your container but do not press it down. If you do it will make the end result very hard. Instead put it as equal as you can and then, wet your hand, shake off excess and flatten/press gently to equalize.
• Wait an hour before you cut it

Notes

Now, one could stop there but we aren’t. Let’s dip those into dark chocolate. Repeat if you want to drizzle white chocolate.

Follow my instructions to temper the chocolate and then simply dunk each piece in it.