Pandan Rice Krispies
Pandan Rice Krispies - A unique twist on a classic childhood snack. Pandan adds a beautiful vanilla fragrance to 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.
Don’t press too hard just enough to hold it together so the bars stay soft and chewy.
Tried this recipe?Let us know how it was!