Salty ‘n’ Sweet Rice Krispie Treats. You haven’t had a Rice Krispie Treat till you’ve had it done like this. These are dangerous. What a crunch! Sorry for any addictions that may result.
Ingredients:
5 cups Rice Krispies
3 cups Mini Marshmallows
1/3 cup peanut butter
1/4 cup butter
1/4 cup cashews, broken
1 cup Original Pringles, crushed
1/2 tsp sea salt
Instructions:
1. In large pot, melt butter with salt and 2 1/2 cups mini marshmallows over medium heat, stirring often.
2. Add-in peanut butter and stir till smooth.
3. Turn-off heat and add Rice Krispies, half of the Pringles and cashews. Stir with spatula till evenly combined.
4. Add-in remainder of marshmallows, careful not to stir too much.
5. Transfer mixture with spatula into a pan.
6. Press remainder of Pringles on-top till surface is even.
7. Cool at room temperature for about an hour. Cut into squares and serve. You can wrap each square individually in plastic wrap and store in air-tight container for about two days or you can freeze them.
Gallery:
(Photo credit: Mr. Will Wong)
Funfetti Cornflake Crunch Cookies. Okay, full disclosure, these are very similar to those amazing cookies you find at Momofuku‘s Milk Bar, but we’ve added a Funfetti twist to it, because if you’re pulling out all the stops already and going over-the-top, you might as well go all the way! As usual, I reduce the sugar because the originals are way sweet and nobody has any business eating that much sugar.
Ingredients:
5 cups Corn Flakes
2 cups flour
1 1/4 cups unsalted butter at room temperature, cut into cubes
36 miniature marshmallows
3/4 cup miniature milk chocolate chips
1/3 cup organic raw sugar
1/3 cup brown sugar
3 tbsps sweetened condensed milk
2 tsps sea salt
1 tsp organic vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1 egg
4 tbsps rainbow sprinkles
Instructions:
1. Place Corn Flakes, 3 tbsps sweetened condensed milk, 1/4 cup butter, 1/2 tsp salt and half of brown sugar on a baking tray. Bake at 300°F for 15 minutes. Set aside.
2. In large bowl, use handmixer to cream 1 cup butter and half of brown sugar and all of raw sugar. Mix till creamy for 2 minutes.
3. Add egg and vanilla, cream with handmixer for another 5 minutes.
4. In another bowl, mix flour, 1 1/2 tsps salt, baking powder and baking soda.
5. Slowly add-in flour mixture to butter mixture using handmixer. Mix for 1 minute.
6. Using spatula, fold-in chocolate chips, corn flake mixture and sprinkles. Mix gently till combined evenly.
7. Using hands, form dough into 12 large balls. Stuff each dough ball with 3 marshmallows. Place on parchment paper-lined tray and refrigerate for one hour.
8. Set oven at 370°F. Arrange dough balls about 3-4″ apart from one another on baking sheet. Bake 13-15 minutes till golden. Transfer to cooling rack and store in air-tight container. Makes 1 dozen.
Gallery:
(Photo credit: Mr. Will Wong)
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