Pandan Rice Krispies Treats
Pandan Rice Krispies - A unique twist on a classic childhood snack. Pandan adds a beautiful vanilla fragrance to rice Krispies.
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Do we really need a recipe for Rice Krispie teats?
Yes! The perfect ratio is so important! Too much cereal and it's not gooey and buttery. Not enough buttery and it's just not the same. I use similar rations in my ube rice krispie treats and my brown butter rice krispie treats.
What is Pandan?
Pandan is a tropical plant that is using in southeast cooking and desserts. It's the vanilla extract for the southeast because it has such a sweet and unique aroma. It's long and green and definitely easier to find in extract form. Pandan goes well with coconut, mango, pineapple.
Pandan rice Krispies treats Ingredients:
- Butter- Unsalted butter
- Pandan Extract
- Coconut Cream Powder
- Salt
- Rice Crispy Cereal (Puffed rice cereal)
- Marshmallows- Mini marshmallows
- Toasted Coconut
Let's Make Pandan rice Krispies treats:
Spray a 8x8 inch baking dish with nonstick cooking spray or lightly grease it with butter. You can also use parchment paper and grease it too for easier cleanup.
In a large stainless steel pot, melt the butter over low heat about 2 to 3 minutes later, add the marshmallows, pandan extract, Coconut powder and salt.
Lower the heat and stir until the marshmallows are fully melted and smooth. Remove from heat.
Add the rice cereal to the marshmallow mixture and stir until everything is evenly coated. Add the toasted coconut if desired. Transfer to the prepared pan and gently press into an even layer using a spatula or lightly greased fingers. Sprinkle more toasted coconut.
Don’t press too hard just enough to hold it together so the bars stay soft and chewy.
Let cool at room temperature for about 1 hour. Cut into 9 squares and enjoy!
Store in an airtight container at room temperature for up to 2 days.
Pandan Rice Krispies
Ingredients
- 4 ounces Unsalted Butter
- 1 10 ounce bag Mini Marshmallows
- 1 tablespoon Pandan Extract
- ¼ cup Coconut Cream Powder
- 1 teaspoon Salt
- 4.5 cups Rice Cereal
- ¼ - ½ cup Toasted Coconut optional
Instructions
- Spray a 8x8 inch baking dish with nonstick cooking spray or lightly grease it with butter. You can also use parchment paper and grease it too for easier cleanup.
- In a large stainless steel pot, melt the butter over low heat about 2 to 3 minutes later, add the marshmallows, pandan extract, coconut powder, toasted coconut and salt.
- Lower the heat and stir until the marshmallows are fully melted and smooth. Remove from heat.
- Add the rice cereal to the marshmallow mixture and stir until everything is evenly coated. Transfer to the prepared pan and gently press into an even layer using a spatula or lightly greased fingers. Sprinkle more toasted coconut on top.
- Let cool at room temperature for about 1 hour. Cut into 9 squares and enjoy!
- Store in an airtight container at room temperature for up to 2 days.
