Neapolitan Rice Krispie Treats
Don’t get me wrong. It’s 3 times the work. But you get 3 times the “I can’t believe you did this” when people eat them.
Ingredients
For the chocolate
- 2 cups Cocoa Krispies
- 1 Tbsp. cocoa powder
- 1½ Tbsp. unsalted butter
- 100 g mini marshmallows
- ¼ tsp. salt
For the vanilla
- 2 cups Rice Krispies
- 1 tsp. vanilla extract
- 1½ Tbsp. unsalted butter
- 100 g mini marshmallows
- ¼ tsp. salt
For the strawberry
- 2 cups Rice Krispies
- 2 Tbsp. freeze dried strawberry powder
- 1½ Tbsp. unsalted butter
- 100 g mini marshmallows
- ¼ tsp. salt
Steps
Line an 8″x8″ dish or bread loaf pan with parchment paper. The 8″x8″ pan will yield 1″ tall Rice Krispies. The loaf will probably be 2″ tall.
Working one batch at a time, first melt the butter and marshmallows together, stirring frequently until smooth. Stir in the associated flavor. Once incorporated, stir in the Rice Krispies.
Spread the Rice Krispies in an even layer across the dish. Do your best to work it into the corners. I find it’s easiest to dump them in as a lump then “cut” them with the tip of the spatula to keep them loose enough to move around. They’ll stick together in smaller pebbly pieces and move more flexibly. Once distributed evenly, press it flat with the spatula.
Repeat with each layer. I recommend keeping the vanilla layer in the middle if you have any self respect.
Allow to cool fully, then cut into 2″x1″ bars.
Notes
Store in an airtight container for probably up to a week, but they’ll be best in the first 24–48 hours.
Make the strawberry powder by blitzing freeze dried strawberries in a spice grinder or just aggressively chopping/crushing them. The closer to powder you get them, the more smooth and even the flavor will be.
Don’t @ me about metric vs imperial.
