If you think “boring” when you think Rice Krispies treats, this recipe will change your mind for good!
We’ve upgraded every part of the traditional recipe, to create treats that are sweet-savory, totally decadent, and dare we say…sophisticated?
We started by doubling the marshmallows and running them under the broiler, for so much more flavor. We doubled the butter too, and browned it for a nutty, toasty result. We also added a splash of vanilla, a pinch of sea salt, a generous scoop of tahini and a LOT of chopped halvah, for a Rice Krispies treat that is truly next level!
Makes 24 Treats
2 10-ounce bags regular sized marshmallows
1 stick (8 tablespoons) unsalted butter
3/4 cup Joyva tahini
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
9 cups Rice Krispies cereal
1 8-ounce package Joyva Marble halvah, cut into small cubes and frozen
Pre-heat the oven to broil and line a sheet pan with parchment paper. Grease a 9” x 13” baking pan and line the bottom with parchment paper.
Arrange the marshmallows in a single layer on the sheet pan and place in the center rack (not the top) of the oven. Broil until the tops are deep golden brown, which takes about one minute so watch carefully to avoid burning. Remove the tray from the oven and set aside.
In a large pot or skillet melt the butter over medium-low heat. Once melted, stir continuously, scraping up any browned bits that form on the bottom of the pot. When the butter turns golden brown and smells nutty, scrape in the marshmallows along with the tahini, vanilla, and sea salt. Stir continuously until the ingredients are completely melted and emulsified. Turn off the heat but keep the pot on the burner and add the cereal. Keep stirring to coat the cereal, and when it is almost completely coated add three-fourths of the chopped halvah. When fully incorporated transfer to your prepared baking pan.
Use a greased spatula to press the mixture evenly into the pan, then press the reserved chopped halvah into the top. Let cool, cut into squares, and serve.
Treats can be stored in an airtight container for 3 – 5 days, or in the freezer for up to three months.