There comes a point a few times a year when I open my too-small pantry, search through it and think “what the crap is this?” or “that’s still in here?” It comes from the fact that I tend to repeat recipes not all that much, so the odds and ends of that practice start to add up to a lot of half-jars and half-bags of stuff. This week, we’re using these halves up so that I can start to replenish my pantry with fresher halves of things.
Starting with these weird butterscotch spiced krispie treats. This comes from two half-jars of marshmallow fluff and a half-bag of butterscotch chips. While I know that these “pantry staples” have a shelf life of at least four score and seven years (and I’m sure these scotch chips were very nearing the end of that life), it was time to make space for something new. Maybe a fresh jar, or a new bag.
Anyway, wanting to do something a bit different than regular krispies (though, I love them. Especially the ones at Disney. I’m pretty sure they put some substance in them meant to cause addiction. But I digress…), I paged through my Complete Asian cookbook and came across a recipe for coconut custard with a mix of spices: cloves, cinnamon and nutmeg. Interesting. I wasn’t sure if those things would go, together or apart, with the butterscotch chips, but after searching and coming across numerous holiday cookies boasting similar flavor combinations, I was satisfied that these krispy bars would not be complete disaster (say it the way Hugh Grant does in Notting Hill, because that tone is what I really mean when I say disaster. Grave disaster. More digression. Moving on…).
In fact, they came out quite good. So good. I thought about adding a white chocolate drizzle but I found…it wasn’t necessary. Welcome I’m sure, but necessary, not. Good as they are, they certain give an old recipe a fresh twist.
- 5 cups crisped rice cereal
- 7 ounce jar marshmallow fluff
- 1/4 cup butter
- 1 cup butterscotch chips
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1/4 tsp ground nutmeg
- Measure out the cereal in a large bowl. Set aside.
- Grease an 8x8 pan with butter or oil. Set aside.
- In a small microwave safe bowl, zap the chips and butter for 1 minutes. Smooth it out as best you can. Add the fluff and spices and microwave another minutes. Stop and stir. Keep this up until the mixture is as smooth as you can get it.
- Pour over the cereal, coating thoroughly. Press into the prepared pan and let sit until cooled completely. Slice into bars.
Written after a trip downtown to Chinatown.