Birchbox Test Kitchen: Chuao Rice Krispies Treats

We firmly believe that inside each of us, there is a small child who is rendered willpower-less when faced with a homemade Rice Krispies Treat. The combination of Rice Krispies cereal, butter, and marshmallows conjures up images of sticky fingers at the kitchen counter with Mom, birthday parties at roller rinks, and brown-bag lunches. Beyond being delicious, they're also dead-simple to make—you don't even have to turn on the oven.

Recently, our friends at Chuao introduced us to an update on the Rice Krispie that has us rethinking our childhood favorite. Chuao is already known for creating innovative bars (think Maple Bacon and Firecracker) using cacao sourced from Venezuela. But they also like including their decadent bars in new creations, like their Snap, Crackle, POP treats. It using their Pop Corn Pop bars, which are made with puffed grains, popping candy, and sea salt to amp up the classic recipe. We think it's bananas good—but don't take our word for it. Try their recipe for yourself!

Snap, Crackle, POP treats

3 tbsp butter
1 bag marshmallows
6 cups Rice Krispies cereal
3 bars Pop Corn Pop bars

Chop the Pop Corn Pop bars into bite size pieces.

Melt the butter on the saucepan over medium heat. Or melt the butter on high for 40 seconds in the microwave.

In a large bowl, combine hot butter and marshmallows. The marshmallows should melt but if there are still solid pieces you can put them in the microwave for a minute or so.

Add cereal to marshmallow and butter mixture and stir until cereal is coated.

Add ¾ of chopped chocolate into the bowl and stir until chocolate is evenly distributed.

Spoon the mixture into a dish, and spread the mixture out evenly using a wooden spoon or your fingers.

Sprinkle the remaining chocolate on top of the mixture and press down gently.

Let cool for at least an hour to allow marshmallows to set.

Cut and serve.

*Note: For extraspecial treats, try them using Three Tarts vanilla bean marshmallows.

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