by Marija Petrovic | 19/02/2014 01:07
Makes about 24 treats
30 minutes (includes cooling time)
Christina Tosi, the chef, owner, and founder of New York’s Momofuku Milk Bar, created this recipe exclusively for Epicurious. You can make these marshmallow cereal bars with a variety of different cereals. We find that simpler ones, such as cornflakes, Golden Grahams, and Kix work best, and recommend avoiding more sugary cereals, or cereals with large or dense pieces.
You can add up to 1 cup total of mix-ins per batch, but feel free to use any kind of mix-in combination to equal 1 cup. You can also experiment with different cereal and mix-in combinations to create your own unique treats. Some of our favorites include wheat puffs with pistachios and dried cranberries, Rice Krispies with dried blueberries and cinnamon, and Cheerios with pepitas and dried cherries.
For more on Tosi and these holiday treats, see A Very Momofuku Milk Bar Christmas.
4 tablespoons (1/2 stick) unsalted butter
4 cups mini marshmallows*
6 cups cereal (Rice Krispies, cornflakes, Golden Grahams, Kix, etc.)
Nonstick vegetable-oil spray
Up to 1 cup dried fruit, such as blueberries, cranberries, cherries, banana chips, or candied ginger, large pieces chopped or crushed
Up to 1 cup nuts or seeds, such as pecans, peanuts, walnuts, pepitas, or sunflower seeds, toasted and coarsely chopped
1/2 cup semisweet chocolate chips
1/4 cup creamy peanut butter (do not use natural or freshly ground; mix peanut butter into the melted-marshmallow mixture before adding cereal)
1 to 2 tablespoons sesame seeds
2 tablespoons sprinkles or other edible decoration
1/2 teaspoon ground spices, such as cinnamon or ginger
*To make this recipe, you’ll need slightly less than 1 (16-ounce) bag of mini marshmallows. Snack on the extras or save them for hot cocoa.
Equipment: 9- by 13-inch baking pan, parchment or wax paper
Spray a 9- by 13-inch baking pan with nonstick vegetable-oil spray.
In an extra-large saucepan over low heat, melt the butter. Add the marshmallows and heat, stirring constantly, until completely melted, about 2 minutes. (Add the peanut butter, if using, and stir to combine.) Remove from the heat, add the cereal and use a sturdy, long-handled wooden or metal spoon to stir until the cereal is well coated in the butter-marshmallow mixture. Add any optional mix-ins and stir to incorporate.
Scrape the mixture into the prepared pan and spread evenly. Cut a piece of parchment or wax paper into a roughly 9- by 13-inch rectangle and spray with nonstick vegetable-oil spray. Place the greased parchment or wax paper on top of the treats and press the mixture into the pan until it’s 1/2 to 1 inch thick. Let cool until firm, 15 to 20 minutes.
Using a large, sharp knife cut the treats into approximately 2-inch squares. DO AHEAD: Treats can be made ahead and kept, in an airtight container at room temperature, for 2 to 3 days, or frozen up to 1 month.
Source URL: http://recipesden.com/christina-tosis-christmas-treats/
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