Remember those sickly sweet rice Krispie squares you used to have in your lunchbox at school? The shiny blue metallic wrapper of the original, glittering so hard from the depths of your bag screaming “eat me, eat me now”. They were delicious, don’t get me wrong, but they were also highly processed and not actually that healthy as a snack.
My boyfriend added some to his weekly shop recently and I have to admit that I was a little jealous. I tend not to add sweet things or snacks to my food shops because I’m sure I would just eat it all if it were staring at me from inside a kitchen cupboard. I’m also one for buying all the ingredients and recreating it in the kitchen myself – because then you know EXACTLY what goes into it – and that would certainly not include palm oil or E numbers.
Kellogg’s definitely made a chocolate
These squares use two different types of puff – puffed brown rice and puffed spelt (you know the wheat variety that sugar puffs are made from, except without the nasties). You can buy these from wholefoods stores like Wholefoods, Planet Organic or Holland & Barrett quite easily in the UK. Yes, they’re a little more expensive but trust me, they are SO much better for you. They have no additional ingredients – they’re simply 100% whole brown rice and 100% spelt. That’s it. Nothing else.
I’ve also used browned butter which gives the squares a rich, nutty flavour and creates beautiful speckles on the grains making them prettier than they already are. As for marshmallows, you can use any white, vanilla flavoured ones you like. I try and look for the more ‘natural’ or least manufactured ones but that can be a faff if you’re running to the corner shop on a rainy afternoon. So it’s up to you. I hope you like them.
Brown butter rice krispie squares
Make 16 big squares
45g unsalted butter
300g white marshmallows
90g organic spelt puffs
90g organic brown rice puffs
A few pinches of flaked sea salt
- Melt the butter in a large, light-coloured saucepan over
a lowheat. Keep heating gently and monitoring for a change in colour. The butter can brown really quickly all of a sudden and burn, so be careful! You want it to be a beautiful golden brown colour.
- Sprinkle in a few pinches of flaked sea salt and stir to dissolve.
- Dump your marshmallows in and cook gently. Stir constantly, until they’ve all melted and are completely blended, with no lumps.
- Take the pan off the heat and mix in your spelt and brown rice puffs immediately, making sure they’re all coated and glossy.
- Wearing latex gloves, or coating your hands in a little melted butter to avoid your hands getting really sticky, press the mixture into a 32cm x 32cm square tin.
- Leave to set and then cut into 16 big crunchy squares.