There’s nothing like a classic… with a twist…and a swig of milk.
Malty Salty Krispy Treats
When it comes to recipes, what makes a classic? It has to be something so good that it stands on its own with no real need for improvement. It has to feature some basic key ingredients that are critical to its identity. It evokes nostagia as well as instant gratification.
I’d put Rice Krispy treats in that category. They are easy and inexpensive to make, tolerant of heat and cold, indestructible in their creation, transport and chosen arena of consumption. They require neither utensils nor serveware nor culinary skill. Oh, and most importantly, pretty much everyone loves them.
Truthfully, they warrant no improvement. But then again, sometimes it’s fun to take you and your snack over the edge to greatness by making a brilliant twist on a classic.
That’s what we’re doing here. We’re taking Rice Krispy treats and adding chopped up malted milk balls and a sprinkling of sea salt. Joy the Baker takes this experiment over the top by using browned butter (vs margarine) and adding malt powder. This gives them a hint of sophistication, which is important because when you spike your Rice Krispies and marshmallows with Whoppers you are definitely going for some high-brow cred.
There’s not a whole lot else to say about these, except that they earned the rare teenager rave at a recent party, which in my book is enough to make something a new classic.
Malty Salty Krispy Treats
Makes 9 big squares (no shame in doubling up!)
Ingredients
6 Tbsp unsalted butter
40 large marshmallows
1/4 tsp salt
6 cups rice cereal
1/3 cup malted milk powder (or “Classic Malt” Ovaltine if you can’t find the real stuff)
1 cup coarsely chopped Whoppers candy.
Coarse sea salt for topping
Method
In a large saucepan over medium heat, melt the butter. Melt butter until is begins to crackle and sizzle. Add marshmallows to the melted butter just as it begins to brown and reduce heat to low. Add salt and stir until the marshmallows are completely melted, and the marshmallows and butter are thoroughly combined.
Quickly add rice cereal and malt powder and stir to combine. The mixture will be thick and sticky.
Allow mixture to cool just slightly before adding 3/4 cups of the Whoppers candy. Stir until just combined.
Press the mixture into a 9×9-inch square greased pan. Sprinkle with salt. Use a greased piece of wax or parchment paper, or a sturdy clean plastic bag, to firmly press the mixture into the pan. The krispies will be thick. Press the remaining Whoppers pieces into the top of the treats.
Allow to rest at room temperature (or speed it up in the fridge) until set and sliceable. Slice into 9 large squares.
