Rice Krispies treats are a favorite of mine (and my roommates). Quick to cook, an entire pan of the gooey, crunchy treats usually disappears fast, with evidence of the treats’ short existence lingering on sticky fingertips and smudged glasses of milk stacked by the sink. While I’m a fan of the original recipe, I raided my pantry for a few more-decadent options when that inevitable craving struck recently, and these variations took only a few moments more to make.
To a third of the marshmallows, I combined praline paste (made by grinding hazelnuts and almonds into a paste that has a consistency similar to that of peanut butter), toasted and chopped hazelnuts, and the crispy puffed-rice cereal. Those nutty, creamy sensations didn’t make it to the end of the day. To another third, I added melted chocolate, a dash (or two) of bourbon, and chopped, toasted pecans along with the requisite cereal. Let’s just say those boozy, chocolate-filled treats didn’t even get a chance to cool. The final third I made with a generous splash of vanilla…for old times’ sake.