I’ve had a bag of marshmallows sitting on my countertop for a couple months now and couldn’t figure out what to do with them. Then one day I finally decided to use them in some homemade rice krispies and they turned out better than I could’ve imagined. I don’t usually like the prepackaged rice krispie treats that one can find at grocery stores (they’re usually too hard/compact/sweet for me), but I’m actually a big fan of the homemade version!
These rice krispies are a super easy dessert to make and are also packing in flavor. The hojicha powder gives them a really nice deep, toasty flavor and contrasts really well with the dark chocolate drizzle on top. If you’re worried about them being too sweet from all those marshmallows, then worry not because the addition of flaky salt on top really helps to cut through all that sugary flavor!
What are rice krispies?
Rice krispies treats go by different names depending on where in the world you may be but at the core, it’s basically a dessert bar made from mixing butter/margarine with melted marshmallows and rice krispies (or crisped/puffed rice). They’re sweet, sticky, ooey-gooey when warm, and have such a satisfying crunch and chew to them.
They really only require a few ingredients to make (making them super quick and easy snacks), but because of their simplicity, you could really amp them up with whatever flavor you want!
What is hojicha?
Hojicha is the lesser-known brother to matcha. It’s basically the roasted form. Hojicha carries with it a really nice deep, roasty toasty flavor that’s, quite simply, addicting. Any bitterness that people may find when trying matcha has been completely removed already since it’s been roasted, and it leaves behind a light cocoa, sweet flavor. It’s a personal favorite of mine and I can honestly say I’m a way bigger hojicha fan than I am a matcha one!
Ingredients
Instructions
2 comments
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