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RECIPE: Healthy and Clean Rice Crispy Treats
- Yield: Makes 8 to 10 servings 1x
Description
While puffed rice and millet offer a cleaner alternative to ultra-processed crispy rice, marshmallows are a non-negotiable when it comes to adapting this nostalgic treat. Leaving the butter to brown slightly along with a pinch of salt adds a layer of complexity along with a few black sesame seeds for color and crunch.
Ingredients
Scale
- 1 stick (1/2 cup) butter
- 1 (10-ounce bag) mini marshmallows
- 3 cups puffed rice
- 2 cups puffed millet
- 1 tablespoon black sesame seeds
- Flaky salt such as Maldon for finishing
Instructions
- Melt the butter in a heavy-bottomed pot or dutch oven. Watch the butter closely and stir with a silicone spatula. After the butter melts, watch for the milk solids to turn a lovely golden brown without burning. Quickly remove from the heat and stir in the marshmallows. Stir constantly over low heat until everything is melted.
- Stir in the puffed rice and millet one cup at a time along with the sesame seeds. Stir until everything is thoroughly combined.
- Use a silicone spatula or rubber spoon to transfer everything to a 9-inch square baking dish. Flatten completely and sprinkle with flaky salt. Leave treats to cool completely (about 2 hours) before cutting into squares or rectangles.
