I had no intention of making Rice Krispie Treats today. I had better thing to do with my morning – buy Rush tickets, call the Salvation Army to find out why the heck they didn’t show up yesterday, work on my Food TV contest recipe and most importantly, provide a load of cookies for “All May Staff Birthdays” at the school.
I’d made at least three varieties of cookies to take to the teachers. As I was piling them onto plates, I noticed I had two single Rice Krispie treats lying around from last week…. the ones I used for pictures. They were in a zipper bag, so I just threw them in the pile and headed down to the school. I was plating cookies in the teachers’ lounge when two teachers came in, eyed the Rice Krispie treats and thanked me profusely for bringing them. I apologized for bringing only two, but the ladies didn’t hear me because they were too busy picking off the Reese’s pieces (neither of them liked the flair, I guess) and taking bites.
As I headed out the door, I remembered that I did indeed have a box of rice cereal and a bag of marshmallows at home. How long would it take me to make a batch of Rice Krispie treats and get them back to the school? Well, counting cooling time (I cheated and used the freezer) about 25 minutes total. During the 2 minute drive to my house, I thought I’d use this as an opportunity to try a new version of treats. A version created by coffee-infused version created by George Duran, who I am now convinced is a genius for coming up with this.
Here’s the link to George’s recipe. I didn’t change it much, but I was heavy handed with the butter. I used 2 tablespoons of Folger’s crystals – any more that that would have been too much. Here’s a visual. Don’t worry, it dissolves.
I dropped the treats off at school and continued going about my day. No reviews from anyone else, but in my opinion, these are very good.