How do you take your Rice Krispie treats? Do you like them full of gooey marshmallows or thick with peanut butter and a layer of chocolate on top? I always longed for the marshmallow variety.
When I came across this recipe, the intrigue of curry, coconut, and pepitas to jazz up a plain ol’ marshmallow treats drew me right in. The flavor is as unique as the recipe.
Now may be a good time to explain that I tend to like things that are a little left of center. My grandmother once gave me a gift – a tiny kaleidoscope that holds a marble at its end – because in her words, “you like little weird things like this.”
These treats are certainly that – a bit weird, but as delicious as the individual ingredients they contain. Coconut curry and pepita rice krispie treats could become the poster cookie for salty-sweet. The warmth of the curry blends nicely with the toasted coconut and pepitas, taking marshmallow-coated cereal snacks to a whole new level. Enjoy!
Coconut Curry and Pepita Rice Krispie Treats
- 3/4 cup shredded coconut
- 3/4 cup raw, hulled pepitas
- 4 cups puffed rice cereal
- 1/4 cup unsalted butter
- 2 teaspoons curry powder
- 1 teaspoon salt
- 24 large marshmallows
- optional: small marshmallows for topping
- Toast the coconut and the pepitas in a skillet over medium heat until lightly browned and fragrant. You can toast the ingredients in separate skillets or combine them to ensure even toasting. You can also toast these ingredients in an oven heated to 350 degrees.
- Remove the toasted coconut and pepitas from the heat and set aside to cool.
- While you wait, melt the butter in saucepan over medium heat.
- Stir in the curry powder and salt and cook one minute more.
- Add the marshmallows and stir gently until melted.
- Stir the coconut, pepitas and puffed rice cereal together in a large bowl and drizzle the melted marshmallow mixture over top. Alternatively, you can melt the butter and marshmallows in a large pot, then stir in the cereal, coconut and pepitas in that same pot.
- Once combined, press the mixture into a greased 8x8 baking dish.
- If desired, top with mini-marshmallows and place into a 350 degree oven for a few minutes to melt.
- Allow to set for one hour before serving.
The original recipe suggests serving these cookies right away after they set up as they store in an airtight container for just one day. I echo that sentiment, as these cookies quickly turned from chewy to crispy. I also had only 1/2 cup of pepitas, so I supplemented with 1/4 cup of sunflower seeds to reach the 3/4 cup mark.