So THIS is just absolute, unadulterated genius. Curried. Rice. Krispie. Treats.
If you are a child of the 70s or 80s, there is a 100% chance that at some point your parents/babysitter/neighbor handed you a gooey square of “Rice Krispie treat” that resulted in a permanent lifelong addiction. They are so good they just had to be difficult to make, right? Many of us never tried.
The truth is that this may be the easiest recipe on earth. We even preheated the oven in anticipation, but the treats do not even require baking. Obviously this only elevates our opinion of the recipe.
We used a Madras curry containing coriander, tumeric, cumin, fennel, cinnamon, and cloves, which was very mild and warming. This is the perfect accompaniment to the crisp fall weather, especially when you add a cup of joe to the mix.
Here is the recipe, originally published on the Food and Wine website:
- 3 tablespoons unsalted butter, plus more for greasing the dish
- One 10-ounce bag marshmallows
- 2 tablespoons mild Madras curry powder
- 1/2 cup salted roasted sunflower seeds
- 6 cups Rice Krispies
- Butter a 9-by-13-inch baking dish. In a large saucepan, melt the 3 tablespoons of butter. Add the marshmallows and cook over very low heat, stirring with a wooden spoon, until completely melted, about 5 minutes. Stir in the curry powder. Remove from the heat and add the sunflower seeds and Rice Krispies; stir until completely coated.
- Scrape the mixture into the prepared baking dish and, using buttered hands, press into an even layer. Let stand at room temperature until cooled and firm.
- Invert the curried Rice Krispies onto a work surface. Using a sharp knife, trim the edges to form a neat rectangle, then cut into 1-inch squares and serve.
Link to the original recipe here.