elakin wrote:i only got four.

You changed searching technique. For savory marshmallow, you didn't use the quotes. You quoted my tomato pussycat, however. I appreciate the attribution.

my mistake. i could've sworn i put the quotes around both. "savory marshmallow" with quotes only yields 130-some hits.

from the "sentences that have never before been uttered or written department:

You quoted my tomato pussycat

Ummmm... I'm a little nervous

Exactly what part of the pig is used to make pork thread?

Mike

Two updates:

1) Today I tried making Guatemalan cobanero chili rice krispie treats. I made a half batch (so 1.5 T butter, 2 c mini marshmallows, 3 c rice krispies). I mixed in a scant teaspoon of the chili in with the melted butter-marshmallow mix before adding the cereal. The result was almost undetectable chili at the bite but a rewarding smokey aftertaste. My remedy was to sprinkle more cobanero over the finished treats (maybe .5-.75 teaspoon), and they were perfect.

As I've discovered using cobanero in cakes, you've really got to come in contact with it directly if you want to experience it as more than just residual smokiness (however lovely). I like the cobanero treats much better than the original curry. I don't know how easy it is to find cobanero around Chicago--my stash is from Guatemala--but if you can find it, get some and make rice krispie treats. I think I like the chili even better with rice krispies than I do in the flourless chocolate cakes I've been making.

2) May I introduce Rice Krispie Treats Santander:

Santander wrote:I'd say go full-Adria on this and do a patatas bravas version with saffron, garlic powder, and paprika. They'd be beautiful, as well. Add crushed potato chips for additional texture and saltiness if you like.

I was really excited about this suggestion, though I thought it was one of those stupendous ideas with a relatively high chance of failure (at least in my kitchen). When I read it, I immediately thought, "Will I have to switch out my beloved marshmallows?" I also was sure I'd wimp out and avoid the garlic powder altogether (since I wasn't going to give up the marshmallows).

I stuck with it though, and I don't know what it is with this luck I've been having with savory rice krispie treats, but I basically got it on the first try. The recipe that follows reflects the slight improvements I would make for next time. First, I'd definitely add the saffron right after the butter melts. Tonight, I added the saffron after the butter and marshmallows, and I feel like it got too suspended in the thick mixture. I moved it around, and it was fine, but I think it'd be better if it sat with the butter for 30 seconds before the addition of marshmallows. Another change I'd make (again, reflected in the recipe below) is that I'd not be so afraid of the garlic powder. I used it very sparingly tonight, and I wish I could taste more of it in the end product. Finally, I would use real Spanish paprika for sprinkling. All I had was some generic Whole Foods stuff. I think paprika with more personality would just nudge these treats up another level. A final brief note about the crushed potato chips...absolutely brilliant. Brill-i-ant.

These are the best rice krispie treats I have ever had. The Violet Hour should serve them. Thank you, thank you, Matt.

Rice Krispie Treats Santander
1.5 T butter
Pinch crumbled saffron threads
2 cups mini marshmallows
.75 t garlic powder
3 c rice krispies
1-1.25 c broken potato chips
a few pinches Spanish paprika

Melt the butter in a medium saucepan over medium-low heat. Add the saffron and stir for 30 seconds. Add the marshmallows and melt completely. Remove the saucepan from heat. Add the garlic powder and mix well. Add the rice krispies and potato chips and mix until evenly coated. Press into an 8" square baking pan with a buttered spatula. Sprinkle treats with paprika and cool completely (if you can wait).

Aw, shucks. I'd be humbled by your willingness to try this even if you weren't one of my favorite people.

Paprika, saffron, and crushed potato chips are an old Adria trick - they work in tortilla, one of my favorite recipes of all time, so why wouldn't they work in rice krispie treats, after all!

a chef i used to work with flavored his rice krispie treats with star anise, cardamom, pink peppercorns, and sea salt. They were Amazing! He usually served them with seared foie gras. I believe he also had a version with rosewater, and one with truffle oil, but i don't recall those being quite as tasty.

Date syrup crispy bars I like the idea of using something other than marshmallows; it also looks pretty easy to make your own date syrup.

I've been making this recipe, which calls for browned butter and some kosher salt. Easy and delicious take on Rice Krispie treats:

http://smittenkitchen.com/2009/11/salted-brown-butter-crispy-treats/

I made the Smitten Kitchen recipe a couple times before I realized why it is so very much better than the usual recipe. !!!!!SPOILER ALERT!!!!! The reason is that it uses about twice as much butter.