"Milk Tea" Rice Crispy Treats
It shouldn’t be a surprise that I loved Rice Krispies Treats growing up, and still love them to this day. I’m grateful to Mildred Day, their inventor (and patron saint of bake sales everywhere). The simple combination of melted marshmallow coating grains of crisp rice cereal is pure sticky genius. My recipe takes its inspiration from the original confection, but I’ve added flavors reminiscent of all the Asian treats I had growing up, like the chewy milk candies we ate in my dad’s Toyota Previa, their wrappers stamped with rabbits littering the tan felt floor. I’m also transported back to slurping oolong milk tea with boba through fat straws, the liquid’s sweet creaminess with hints of earth distinctly satisfying. For these treats, I infuse melted marshmallow with oolong tea, which is then folded into the rice cereal to infuse each grain with creamy earthiness.Sliced almonds are incorporated into the final mixture to provide an extra nuttiness to balance out the oolong and to give a crunchy texture.
At a glance
Yield
16 rice crispiesTime
30 minutesIngredients
Neutral oil
6 cups Rice Krispies cereal
4 tablespoons butter
One 10-ounce bag mini marshmallows
1⁄2 teaspoon vanilla extract
2 teaspoons miso (optional, I just love a salty element in sweet desserts!)
5 to 6 teaspoons finely ground oolong tea
1⁄2 cup sliced roasted almonds
Flaky salt
Preparation
Prep the bowls, pots, and pan
Brush a large mixing bowl and a large pot with neutral oil (this will keep the marshmallows from making a big sticky mess). Line a 9-inch square baking pan with parchment paper, leaving extra overhang on each side (this will allow you to pull out the treats from the pan when they’re baked). Pour the Rice Krispies cereal into the large oiled bowl and set aside.
Brown butter, melt marshmallows
In a large oiled pot over medium heat, melt the butter, stirring continuously, until it starts to turn a light brown color, a few minutes or so. Once the butter has lightly browned, turn the heat off and add 4 cups of the marshmallows from the 10 oz bag (saving the remaining for marshmallows for later) along with the vanilla, miso and the tea. Continuously stir as the marshmallows melt and form a smooth consistency.
Mix together and serve
Working quickly, pour the melted marshmallow into the large mixing bowl of Rice Krispy, scraping any extra on the sides with a silicone spatula. With a silicone or rubber spatula, stir the cereal and marshmallow together until it’s evenly mixed. Add the 1 cup of remaining marshmallows and the almonds and continue to mix until evenly distributed. Scoop the mixture into the prepared pan, and with oiled or wet fingers, gently press the mixture into the pan to spread evenly and top with flaky salt. Let cool completely (about 1 hour), then use the parchment paper to lift the treats out of the pan. Cut into squares to serve, or store in an airtight container for up to 3 days.
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6 cups Rice Krispies cereal
4 tablespoons butter
One 10-ounce bag mini marshmallows
1⁄2 teaspoon vanilla extract
2 teaspoons miso (optional, I just love a salty element in sweet desserts!)
5 to 6 teaspoons finely ground oolong tea
1⁄2 cup sliced roasted almonds
Flaky salt
Replies
What brand of miso did u use/recommend?
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