Toasted Marshmallow, Quinoa and Cashew Butter Rice Krispie Treats.
Oh my gosh and so much more.
The title is already obnoxiously long, but these are also chock full of dried cranberries and pepitas. And the quinoa is toasted. And the rice krispies are brown! Hello health food, I love you. I will forever dub these HARVEST RICE KRISPIE TREATS.
Fall food is my lover.
Toasted marshmallows are always a summer thing in my mind, but then I remember that they are the quintessential autumn treat because of bonfires! After haunted hayrides! In the chilly air! When there is tons of straw stuck to your jeans and you’re trying to get the attention of your 7th grade crush.
Wait what? I’m having middle school flashbacks.
There was always one Friday night when I was a tween that we would gather and do all the things I listed above: fun haunted hayride (terrifying), huge bonfire (weird because we were 12 and it was dark and a huuuuuge deal if a boy put his arm around you), s’mores and hot dogs and then an awkward hour where people might have had their first kiss or “flirted,” aka standing four feet away and trying to make/avoid eye contact. Then you’d leave and have a sleepover with your best friend which would consist of a few hours of dialing said crush’s phone number and hanging up before anyone could answer. But getting a return call anyway because *69-ing your landline to get the last dialed number was all the rage.
Let’s just say that my life would be over if texting was around in 1997. And I’m still never getting over the fact that I wasn’t allowed to have the clear phone with rainbow colored wires for my bedroom.
BACK to the rice krispie treats though. The marshmallows are toasted first. Then stirred into browned butter (I know, like does this even get any better?!), mixed with cashew butter and the whole mess melts into silk. A silky glue that holds together the brown rice krispies, toasted quinoa, cranberries and pepitas.
Want to know something horrifying? More horrifying than the thought of 7th grade bonfires? Sometimes Eddie and I make rice krispie treats and they don’t even make it into the pan. We eat them right out of the pot because they are so.freaking.good. Devoured in a day, it’s our specialty.
We certainly did not discriminate against these ones and gave them the same special treatment.
- 5 cups mini marshmallows
- 3 tablespoons uncooked quinoa
- 6 tablespoons unsalted butter
- 1/4 cup cashew butter
- 6 cups brown rice krispies
- 1/2 cup dried cranberries, chopped
- 1/4 cup pepitas
- Lightly toast the mini marshmallows with a kitchen torch or place them under the broiler in your oven for 3o to 45 seconds – watching them the entire time. Set aside.
- Place the quinoa in a fine mesh sieve and rinse it well under water. Place the wet quinoa in a skillet over medium heat. Stirring often with a wooden spoon, cook until the quinoa toasts and puffs slightly, about 5 to 6 minutes. Remove from the heat and set aside.
- In a large pot, add the butter over medium heat. Whisk constantly until the butter begins to brown – the moment you see brown bits, reduce the heat to low and whisk in the toasted marshmallows. Stir in the cashew butter. Once the mixture has completely melted, fold in the brown rice krispies. After a few stirs, stir in the toasted quinoa, pepitas and cranberries.
- Line a 9×13-inch baking dish with foil and and spray it with nonstick spray. Press the rice krispie mixture into the dish and let it set for at least 30 minutes. Slice into squares before serving.