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Cappuccino Rice Crispy Treats

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Last time in my 11 facts, I told you that I can’t eat or make regular rice cripsy treats ever since I started putting cappuccino powder in the mix. I promised to share the recipe, so here it is. I first came across this recipe in George Duran’s cookbook Take This Dish and Twist It in which it is titled Coffee Marshmallow Crispy Treats. His recipe calls for instant coffee or espresso powder, but I’m more of a cappuccino girl, so I decided to use cappuccino powder instead, and I got hooked on making them that way. I started off using regular Rice Krispies, but one time I sent my husband to get my ingredients, and he accidentally picked up Frosted Krispies. It increased the sugar content but tasted great, so now that’s my go to.

Here’s what you’ll need:

*3 tablespoons of butter, plus some extra to butter the pan and, later, your hands.

*1 (10-ounce) package of miniature marshmallows (The *miniature* part is key. I tried them before with large marshmallows, and they kind of work, but they melt weird and take longer, so just do yourself a favor and use the minis. To be honest, I have never found 10 ounce packages. I always buy 16 ounces and estimate when I’m pouring them into the pan).

*2 to 3 tablespoons of cappuccino powder (I usually use Hills Brothers French Vanilla, or another brand with the same flavor, but you can use whatever you like, or use George’s recommendation of instant coffee or expresso powder. I always use 3 tablespoons).

*6 cups of rice cereal (I use Rice Krispies  or Frosted Krispies with a preference for the frosted ones).

Here’s what you do:

1. Lightly butter your 8 x 8  pan. I like to cut off the 3 tablespoons of butter I need later and then use the end of the stick to butter the pan.

2. Melt the 3 tablespoons of butter in a large pan over low heat.

3. Stir in the marshmallows and leave them until they are melted, stirring frequently.

Marshmallows in the process of melting.

4. Once they’re smooth, or close enough, remove the pan from the burner and stir in the cappuccino powder, instant coffee, or espresso powder until it’s mixed in well.

3 scoops of cappuccino powder (left) and the powder mixed in (right).

5. Stir in the rice cereal somewhat slowly. Be gentle so you don’t crush too much of it.

6. Once the cereal is coated in marshmallow and has cooled enough to touch, take any rings if you wear them and put them somewhere safe, wash your hands, and put some butter on them. Use your buttered hands to gently push the mixture into the pan. If you don’t want to get your hands buttery, sometimes it works to replace at least one hand with a large spoon (such as the one pictured), but you’ll still need to touch the mixture with at least one hand to get it properly pressed into the pan. If you overestimated on the mixture to pan ratio, you can put any extra aside on a plate and eat it while it’s still warm, or eat it as a lumpy side treat later.

The finished treats prior to cutting.

7. Let your cappuccino rice crispy treats cool. Cut them into bars before serving (or bring a knife and let people cut off as much as they want).

I hope you enjoy this way of making rice crispy treats. If you’re anything like me, you’ll never go back to the regular ones again.

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