Description
Chai spiced rice krispie treats blend classic American comfort with Indian flavor profiles. Warming cardamom, cinnamon, and ginger infuse marshmallow-coated crispy rice for a delightful dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients (Marshmallow Base):
- 2 cups granulated sugar (400 grams)
- 3 packets gelatin powder (21 grams)
- 1 cup cold water (250 ml)
- ⅓ cup honey (113 grams)
- 1 cup butter (227 grams)
- 16 cups Rice Krispies cereal (426 grams)
Spices and Flavoring:
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 2 teaspoons vanilla
- ½ teaspoon salt
Dry Ingredients:
- ⅓ cup powdered sugar (43 grams)
- 3 tablespoons cornstarch (24 grams)
- Pinch of salt
Instructions
- Coat a 9×9-inch baking dish with a thin layer of butter, ensuring complete coverage. Blend powdered sugar and cornstarch, then dust half of this mixture across the dish’s interior surface.
- In a stand mixer bowl, dissolve gelatin with cold water. Simultaneously, heat remaining water, granulated sugar, honey, and salt in a saucepan until the temperature reaches 240°F, which typically takes 7-8 minutes.
- Gradually stream the heated sugar mixture into the gelatin while mixing on low speed. Incrementally increase mixer speed to high, whipping for 8-10 minutes until the consistency becomes thick and approaches room temperature.
- Introduce aromatic spices – vanilla, cinnamon, ginger, cardamom, nutmeg, allspice, and cloves – into the marshmallow blend. Blend for 30 seconds, ensuring complete integration of flavors.
- Transfer marshmallow fluff into the prepared dish, sprinkling an additional third of the powdered sugar mixture across the top. Allow the mixture to rest and stabilize for 6 hours.
- After resting, slice the marshmallow into 1-inch chunks. Roll each piece in the remaining powdered sugar mixture to prevent sticking, then set aside.
- Prepare a 9×13 baking pan with cooking spray. Melt butter in a saucepan over low heat, then incorporate marshmallows, vanilla, and a pinch of salt until completely smooth.
- Pour the melted marshmallow mixture over Rice Krispies cereal in a large bowl. Stir thoroughly to ensure even coating of each cereal piece.
- Transfer the coated cereal into the prepared baking pan, gently pressing to create an uniform layer. Allow the treats to set for 30 minutes.
- Slice into individual bars and serve immediately.
Notes
- Homemade chai spiced marshmallows elevate these classic treats with warm, aromatic spices that dance on your taste buds.
- Patience is key when making marshmallows from scratch, allowing the mixture to cool and set properly ensures perfect texture and flavor.
- Use a candy thermometer for precise sugar syrup temperature, which is crucial for creating stable and fluffy marshmallow base.
- Dust baking dishes with powdered sugar mixture to prevent sticking and create a delicate, professional-looking finish.
- Allow sufficient resting time between marshmallow preparation and final assembly to develop complex flavors and achieve ideal consistency.
- Gently press Rice Krispie mixture into pan to maintain light, crispy texture without compressing the cereal too densely.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg