Cardamom Rice Krispie Treats recipe
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A delicious variation of the classic chewy treats. These are flavoured with ground cardamom and dotted with cashews and golden raisins.
26 people made this
IngredientsMakes: 24 treats
- 115g unsalted butter
- 285g mini marshmallows
- 170g crispy rice cereal, such as Rice Krispies
- 1 teaspoon ground cardamom
- 135g chopped unsalted cashew nuts
- 165g golden raisins
MethodPrep:10min ›Cook:15min ›Extra time:1hr cooling › Ready in:1hr25min
- In a large bowl, toss together the cereal, cashew nuts and raisins. Melt the butter in a large pan over medium heat. Stir in the marshmallows and cardamom until smooth. Pour in the cereal mixture and stir until evenly coated. Spread evenly in a greased baking dish and pat down lightly. Cool and cut into squares.
Reviews & ratingsAverage global rating:(32)
Reviews in English (26)
These are definitely a keeper - if you like Indian rice pudding, then you will like these. Instead of cashews, I used almonds (like one of the other reviewers) and they turned out excellent. And this is a tip that applies to all rice krispy treats - make sure that you sort of coax the krispies into the baking dish - don't press too hard, or they'll be dense and heavy instead of light and airy.-22 Dec 2009
I love these and I love cardamom! I used half a cup of raisins and half a cup of dried cranberries. All I had in the house were walnuts so I used those instead of cashews. This is an amazing recipe. It's one I'm sure I'll be using for years to come!-12 May 2010
A crispy rice treat for grown-ups! The spice is very subtle and tasty. I substituted almonds for the cashews and they worked just as well. I also sprinkled just a bit of salt over the top as the bars were setting for a sweet/salt taste. Will definitely make again.-15 Mar 2008
Cardamom Cake with Browned Butter Cream Cheese Frosting
This easy cake is perfect when you want to bake something simple. This extra moist cardamom cake is frosted with a browned butter cream cheese frosting. It only takes 15 minutes to prep your cake and is the perfect everyday snack cake.
What is chai?
Chai is the Hindi word for tea. Originating from India, chai is a combination of black tea with warm spices like cardamom, cinnamon, ginger, and others. The modern version of chai came about in the 19th century when the British set up tea plantations in India. Back then, chai consisted of tea, milk, spices, and sweetener. It didn’t gain much popularity however because tea was too expensive for the Indian population. Later in the early 1900s, the British started to promote tea drinking in India, so people started mixing spices and sugar with a smaller amount of tea to keep the costs down. The spices covered for the fact that there was less tea in the chai.
Nowadays, chai is super popular in Western culture. You can’t go into most coffee shops without seeing a chai latte. The spice mixture that is used in chai has also been incorporated into desserts. That’s essentially what I did with this recipe – took the tea and spice mixture and added it to rice krispie treats. A typical chai spice mixture is different depending on who you ask but the spices most commonly seen in chai are cardamom, cinnamon, ginger, star anise, and cloves.
Fresh Orange Rice Krispie Treats (dairy-free)
My toddler has been on a marshmallow kick lately. And by that I mean she’ll randomly think about marshmallows, talk about marshmallows, ask for a marshmallow, and pretend she’s roasting marshmallows on a stick (we’ve never actually done this). Every time we go down the baking aisle and see the bags of mallows, she begs for me to buy some. Whenever I give in (an undoubtedly let her eat a few in the car), I’m left with a bag of marshmallows that’s 95% full and taking up precious pantry space.
This time I decided we would make rice krispie treats. They’re easy. Sort of fun for her (because she gets to eat marshmallows while we “bake”). And they’re one of those treats that us s kids get all nostalgic about. Oh, and they can easily be made dairy-free – or vegan with the right brand of marshmallows – with plant-based butter. And since I’ve been so into orange here lately, I figured we’d spice things up a bit by adding fresh orange zest to these treats. The end result is a delicious, orange-spiked rice krispie treat that tastes like an orange creamsicle. In other words, so much flavor bang with hardly any extra work. Yes!!
Most marshmallow brands have the same (or extremely similar) recipe on the backs of their bags. My recipe follows this standard, aside from a few extra mini marshmallows added in at the end and, of course, the orange zest. While you’re melting the marshmallows into the butter, you’ll add in fresh zest from three medium oranges. Once the marshmallows are melted, you’ll mix in the cereal and extra mini mallows, and then all you’ve left to do is gently press the mixture into a greased baking dish! Then slice and enjoy your gooey, orangey marshmallow treats!
- If you want to make a smaller batch in an 8-inch or 9-inch pan, use 4 tablespoons butter, 10.56 ounces marshmallows, and 4 2/3 cup rice crispy cereal.
- It’s fine to just use a 10-ounce bag of marshmallows and if you find 11-ounce bags go ahead and throw them all in. It won’t make that much difference.
- If you press this into a 9-inch pan your treats will be a bit thinner than those made in an 8-inch pan.
FAQ – Be sure to check out our Cereal Treats FAQ page for detailed tips and tricks for making amazing cereal treats every time.
Lavender Lemonade Rice Krispies Treats
This month for the Leftover’s Club I swapped with Shaina from Take a Bite out of Boca! It’s a crazy coincidence since I had gotten her chocolate chip mandelbrat for the Great FB Cookie Swap! Now I’m seriously excited to see what she’s made for me! I love getting surprise goodies in the mail! Also if you’re a blogger and love getting surprises aas much as I do, be sure to sign up!
I decided to make some quick “elevated” rice krispies treats with the best flavor of summer…lemonade! I love lemonade I make my own at least once a week! I added lavender to the treats to gussy them up a bit and they were amazing! Tart, sweet, and super chewy! I ate like 10…and then reminded myself that I needed some to send to Shaina and to stop it. Hope she enjoys them!
- 3 tbsp butter
- 16 oz marshmallows
- 6 cups rice cereal
- 1 tsp culinary lavender, finely chopped
- zest of 1 lemon
- 2 tsp lemon juice
- 1/2 cup white chocolate chips
- Grease and sprinkle white chocolate chips on the bottom of pan. Set aside.
- Melt butter in a large sauce pan over low heat. Add marshmallows and mix. I like to spray vegetable oil onto my spoon before I start mixing to keep all the marshmallow from stick to it. Make sure to keep this on low heat!
- Once the marshmallows are melted, add lavender, lemon zest and lemon juice. Stir well. Turn off the stove and add the rice cereal. Stir to combine.
- Pour into a greased 9×13 pan and use the bottom on a cup (greased) to flatten the rice krispies. Don’t press to hard or it’ll be hard as a rock. The chocolate on the bottom will melted from the rice krispies heat. Let this cool for 10 minutes and cut into squares. They will stay chewy for up to 4 days in an air tight container!
Check out what my fellow Leftover’s Club bakers made!
This is for members of The Leftovers Club to display their amazing treats that they sent to another bloggers to sample!
Cake Batter Rice Krispy Treats
My husband has an unhealthy obsession with all food that taste like cake batter. If we go to an ice cream shop I can guarantee one of us will be eating cake batter ice cream. The other day I made some awesome chocolate, peanut butter and ginger (trust me it works) rice krispie treats. He was not a fan since he doesn’t like chocolate. I promised him a batch of cake batter ones and today I delivered. The trick for perfect chewy rice krispie treats is to cook everything on low heat, work quickly and use NEW marshmallows. I messed up and used to stale ones before and they turned out hard as rocks. I swear you could have chipped a tooth on them. I ended up shoving them in the blender and then using them as a topping for ice cream or yogurt. This recipe is, in my opinion, make the perfect rice krispie treat.
Cook time: 10 minutes Makes: one 9×9 pan
1 ½ tbsp. butter
5 oz. fresh new marshmallows (1/2 a bag)
½ scant cup of boxed funfetti cake mix
3 cups rice cereal
2 tbsp. sprinkles
1. Melt butter in a large sauce pan over low heat. Add marshmallows and mix. I like to spray vegetable oil onto my spoon before I start mixing to keep all the marshmallow from stick to it. Make sure to keep this on low heat!
2. Once the marshmallows are melted, add the cake mix and stir to cook the flour. Turn off the stove and add the rice cereal along with 1 tbsp. of the sprinkles. Stir to combine.
3. Pour into a greased 9×9 pan and use the bottom on a cup (greased) to flatten the rice krispies. Don’t press to hard or it’ll be hard as a rock. Sprinkle the rest of the sprinkles on top and press down with your hands gently. Let this cool for 10 minutes and cut into squares. They will stay chewy for up to 4 days in an air tight container.
How to make rice krispie treats:
These rice krispie pinwheels are the easiest recipe to make. We only need a few simple ingredients and a jelly roll pan/cookie sheet to spread our rice krispies in. Roll them, spreading rose filling. Chill for some time and cut.
- We will begin with melting mini marshmallows adding some butter in a pan. Add about 6 cups of cereal to it, once the marshmallows are melted completely.
- And roll these, after you spread filling as you would roll a cake roll. Wow! this is way too many rolls! But you get my point.
Rainbow Rice Krispie Treats
Ava dubbed these Rainbow Rice Krispie Treats as “rainbows in a dark place”. During a challenging January, we made these at least five times and played with the ratios until we ended up with the perfect combination of Rice Krispies, Fruity Pebbles, and marshmallow. These are so delicious and no one can resist them. Make a pan and they will be gone in minutes. I’ve witnessed this, people are powerless over a good Rice Krispie treat.
Ava’s title is particularly poignant today because these bars are to raise awareness and money for the fight against pediatric cancer. Even when faced with the unthinkable, children have so much hope and positivity. I don’t know anyone whose life has not been touched by childhood cancer. I can’t think of anything more unfair or unjust than having sweet babies and children go through something like that.
I was at dinner the other night and sitting across the table from me was a little girl, she’s 3, that is a cancer survivor. The experience that her parents went through, the strength and bravery she had at the age when her biggest challenge should be learning to write her name and riding a bike with training wheels. I can’t help but be in awe of that. She is now cancer-free. That wouldn’t be possible without incredibly smart people that gave her the best care possible.
Not just the doctors and nurses that took care of her, but the people that created the treatments that would keep her alive and thriving today.
Doctors and researchers are making progress, but they need more money dedicated to pediatric cancer. Less than 4% of the money raised for cancer research goes to pediatrics.
Today, my food blogger friends and I are trying to spread the word about this issue with some delicious Valentine’s inspired cookie recipes. We raise thousands each year and some amazing and generous brands have partnered with us to match our donations.
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!
Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference!
For the Best Browned Butter Rice Krispie Treats:
Set aside 1½ cups of mini marshmallows.
Add butter to a large soup pot or dutch oven (preferably one with a light colored bottom - it will help to see the color of the butter to tell when it’s browned) on medium heat.
Use the wrappers from the butter to grease a 9x13 glass baking dish and line with parchment paper. Use two sheets if you need to to create some overhang which will make it easier to pull out the rice krispie treats.
It will take anywhere from 5-8 minutes for the butter to get browned, and usually the point from a brown color to a burnt color is less than a minute, so you don’t want to take your eyes off of it. Once the butter is melted, you’ll see the butter separate from the milk solids. From there, it will start to get super foamy where you can barely see the liquid at the bottom. Stir frequently at this point, because it will go from golden brown to brown in just a few seconds.
Reduce the heat to low and add all the marshmallows except the 1 ½ cups you set aside, plus the vanilla extract and salt. Stir frequently with a rubber spatula, stirring from the bottom up to bring the browned butter up and onto the marshmallows. If you see the butter getting darker, shut off the heat and continue the process.
Stir until the marshmallows are just about all melted, then add in the reserved 1 ½ cups of marshmallows. Stir until just starting to melt. Don’t overmix as this is what creates those little pockets of marshmallow fluff.
Add in the cereal and mix quickly until fully combined, ensuring you are coating all the cereal in the marshmallow mixture. You want to move quickly here as it will get increasingly more difficult to mix as the mixture cools - I swear it’s an arm workout!
Quickly transfer to the parchment lined baking dish and flatten with a rubber spatula. If using, press the M&Ms into the top of the rice krispie treats.
Let cool at room temperature for about an hour. Using the parchment paper overhang, pull the treats out of the baking dish and onto a cutting board to cut into squares. Enjoy!