Featured Recipe
Salted Nut Rice Krispies Bars
By Kate
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Crunchy base baked until golden, topped with toasted marshmallows then layered with a sticky peanut butter, corn syrup mixture loaded with nuts and crispy rice cereal. Swapping white sugar for raw brown sugar adds depth, and chopped almonds replace peanuts for a unique bite. Key scents include toasted nuts and caramelizing marshmallow. Press crust firmly for even baking and watch marshmallows closely: puffing and light browning signal timing. Slightly reduce baking times for softer marshmallows. Lift bars carefully after fully cooling or risk breakage. Tactile cues matter throughout to avoid soggy or dry textures.
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Prep:
20 min
Cook:
35 min
Total:
55 min
Serves:
18 servings
baking
snacks
desserts
Introduction
Crunchy crust base with toasted marshmallows on top. Layer thick peanut butter mix with almonds and Rice Krispies for texture. The raw brown sugar in crust adds subtle caramel notes not found in white sugar. Marshmallows puff as they toast, edges give off a faint sweet burnt aroma; that’s your cue. Timing here flexible, focus on that telltale golden blush not just timer. Melting chips slow and steady prevents scorching and graininess. Stir nuts last to keep crunch intact. Cooling fully before cutting essential to keep bars from crumbling, patience pays here. Swap almonds for peanuts if local nuts scarce or allergy concern. Experiment with kernel corn syrup substitute—honey adds different texture but watch stickiness.
Ingredients
About the ingredients
Brown sugar replaces white for richer caramel flavor in crust; moisture retained better so crust stays tender not dry. Almonds swap in for peanuts for a slightly sweeter nuttiness, but feel free to use walnuts or pecans if preferred. Butter softened to room temp for better incorporation; cold butter won’t blend well and could cause uneven texture. Mini marshmallows must be added right after crust comes out hot to get that gooey puff without melting away completely. Peanut butter chips optional; smooth peanut butter works but add 2 minutes low heat extra stirring to blend evenly. Rice Krispies add crunch and lightness crucial here so don’t substitute heavier cereals.
Method
Technique Tips
Press crust firmly for even bake; an uneven base leads to soggy patches. Watch marshmallows closely; if underbaked they won’t puff enough, overbaked they darken and harden losing chewiness. During melting of topping components keep heat medium low; overheating scorches peanut butter chips causing separation and gloss loss. Folding nuts and cereal last preserves shape; stirring too aggressively crushes cereal ruining crisp texture. Spread topping evenly while warm and tacky for best adhesion to marshmallows; cool fully before cutting bars to prevent crumbling. Serrated knife recommended to cut bars neat. Use parchment paper for easy lift out to avoid breakage, especially if bars stick at edges.
Chef's Notes
- 💡 Use room temp butter. Cold won't blend well. Make sure to cream until it looks sandy, break out those tough parts. Watch color closely when baking; golden means done.
- 💡 Press crust firmly. Breaks lead to mushy patches. No one wants soggy spots. Marshmallows need heat; edges caramelize for flavor. Pull at golden and puffed.
- 💡 Melt gently. Medium low heat for chips and butter. Stir frequently, stick around, don’t walk away. Glossy should be your target, avoid scorched flavors.
- 💡 Fold nuts last—don’t crush the cereal. Keep it crispy. Spread while warm. Tackiness helps adhesion to marshmallows; cool fully before cutting.
- 💡 Invest in serrated knife. Cuts clean. Parchment lifts well; make sure there’s enough to hang on to. Easy removal helps keep bars intact.
Kitchen Wisdom
How long do they last?
Store in airtight. Up to a week; if they stick, separate with parchment. But if soggy, toss if color weird.
Can I use other nuts?
Yes; walnuts or pecans work. Swapping affects taste. Each nut adds flair, adjust flavors according to preference.
What to do if they crumble?
Cool longer next time. If too hot, won’t set. Gently press when spreading topping; prevents breaking.
Are they gluten-free?
Depends on cereal choice. Regular Rice Krispies contain gluten. Look for the certified gluten-free option.
