Flamin’ Hot Cheetos Rice Krispies
Don’t get me wrong — these aren’t life changing. But they’re a good party trick, especially if everyone is drunk when you put them on the table.
Ingredients
- 1 cup Rice Krispies
- 1 cup chopped Flamin’ Hot Cheetos
- ¼ cup pulverized Flamin’ Hot Cheetos
- Extra Cheetos for garnish
- More Cheetos for eating while you work
- 1½ Tbsp. unsalted butter
- 100 g marshmallows
Steps
Line a bread loaf pan with parchment paper and rub a stick of butter all over it.
Chop or crunch the Cheetos until they’re roughly the same size as the Rice Krispies. I personally hunt for the smallest pieces in the bag. The larger ones have more internal surface area and get soft more quickly. Pulverize a couple handfuls of Cheetos in a food processor, until you have about ¼ cup.
Brown the butter over medium heat in a medium saucepan, about 5 minutes. Reduce heat to low. Add marshmallows, stirring until melted.
Add Cheetos and Rice Krispies and stir to coat.
Transfer the mixture to the loaf pan and flatten with a buttered spatula. Dust the top with pulverized Flamin’ Hot Cheeto powder. Allow to cool for at least 10 minutes before removing from the pan.
Cut into 8 squares then cut each in half to make 16 small bars. Top each with a whole Cheeto.
Notes
This recipe is scaled for making in a bread loaf pan, and will come out about 1″ tall. To make a more standard size recipe, scale it 3x and make it in an 8″x8″ tray. If you do, you will need to use a large sauce pan to fit things comfortably.
Good cereal bars are all about the shape of the cereal pieces and the air pockets between them. If your cereal is too small, you get a dense bar. If it’s too large, your bar will be loose and won’t hold together. Crushing (or cutting, if you’re a glutton for pain like me) the cereal is annoying, but necessary for a bar that feels balanced. It’s also why I use volume measures. Big pieces and small pieces weigh the same but create very different bars.
Don’t @ me about metric vs imperial.
