When I saw this recipe on Chef Pandita's amazing blog last week, I knew I had to make them soon. I am a big kid when it comes to rice krispie treats (but really have you ever met someone who doesn't like rice krispie treats?) and when i saw that she added white chocolate and cranberries and pecans to her's (pecans that had been sauteed in the browning melted butter, no less) I knew these would be heavenly. Yuri, the talented chef and baker behind the blog, is a culinary school graduate and I love reading her blog. I have gleaned so much useful information and, not to mention, scrumptious recipes. She is a delight, so please go check out her blog!
Since its Memorial Day weekend, I thought I'd also add some dried blueberries to have the "red, white, and blue." The added flavor from the blueberries turned out great, I thought. In the end, these are really the best rice krispie treats I've ever had. The pecans become so flavorful from being tossed with the melted butter, the blueberries and cranberries, get nice and plump from the heat and the intermittent bites of white chocolate adds a creamy sweetness against the tang of the berries. These couldn't be easier to make so if you need to bring something to a get-together and are short on time, this is your dessert!
1 stick unsalted butter
1 tsp. salt
2/3 cup chopped pecans
1 (16 oz) bag marshmallows
1/3 cup dried cranberries
1/3 cup dried blueberries
1 box (12 oz) puffed rice cereal
2/3 cup chopped white chocolate (I used white chocolate chips)
1. Grease a 9x13 pan
2. On the stovetop, melt butter, add salt and pecans
3. Add marshmallows and melt over medium heat, stirring
4. Mix in cranberries and blueberries and puffed rice cereal
5. Turn off heat, mix in white chocolate
6. Mix well and pour into well-greased pan. Press down and smooth the surface using a greased piece of parchment paper (this worked brilliantly thanks Chef Pandita!) and the back of a greased measuring cup.
7. Let cool and cut into squares
Adapted from Chef Pandita