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Sesame-Ginger Rice Krispie Treats




Source of Recipe


Momofuku Milk Bar via deensiebat at eGullet.org


Recipe Introduction


My eGullet buddy, deensiebat post these at eG and on her blog, mostlyfoodstuffs.blogspot.com back in December 2011 and I immediately thought that they would be a perfect Valentine’s gift for Mike. He loves all things ginger. I was right – he loved them. They are a real grown up treat. The combination of ginger and toasted sesame is fantastic. Make them a day in advance for the ginger flavor to step up.


Recipe Link: http://mostlyfoodstuffs.blogspot.com/2011/12/sesame-ginger-rice-krispie-treats_26.html

List of Ingredients




1 T. white sesame seeds
1 T. black sesame seeds (if you can't find them, feel free to use all white sesame seeds)
1 1/2 T. butter
1/2 T. ginger juice (I like to grate the ginger and then squeeze the juice out with a garlic press)
pinch salt
2 cups miniature marshmallows
3 cups Rice Krispies


Recipe



Butter an 8-inch square baking pan. In a Dutch oven, over medium-low heat toast the sesame seeds, stirring [or you can find already toasted seeds at most Asian markets] until the white ones have taken on a little color and smell good. Remove from pan and set aside.

In the same pan, melt the butter, ginger juice, salt and marshmallows. Stir and cook until the marshmallows are completely melted. Remove from the heat and stir in the sesame seeds and then the Rice Krispies, stirring very well. Press the mixture into the buttered pan firmly. When cool cut into bite-sized pieces [for Valentine’s day, I cut them into hearts].