Rice Krispie Treats

Contrary to the ads on television, I don't recall making Rice Krispie Treats with my mom. I don't remember puffed rice cereal ever being the glue that brought us together in the kitchen. And I sure as hell know that my mom, as dear as she is, was not wasting time molding Rice Krispie Treats in the shape of eggs at Easter. But for some reason, I love these things.

Typically reserved for s'mores around the campfire (and let's face it--how often does that happen?), packaged marshmallows are just, well, nasty. When melted, however, they serve as the concrete for a dessert that can be dressed up in all sorts of ways.

Prepare Rice Krispie Treats according to the directions on the cereal box. Look for opportunities to flavor the mixture before it goes into a mold. Peanut butter or caramel sauce are good options. Or, as I did with these Treats, create a velvety ganache topping to contrast the crunch of the cereal.

In a bowl, microwave semi-sweet chocolate chips with a bit of milk on low heat. Be sure to use just enough milk to lubricate the chocolate; anything more and the ganache will be too runny and won't set. Stir in vanilla extract, butter and a decent amount of sea salt--we don't want its presence to be overwhelming, but we want to know it's in there. Spread the ganache evenly on top of the molded Treats and place in the refrigerate to set.

This simple addition lends a richer flavor and silky texture to the standard Rice Krispie Treat, and makes it a bit more special. Whether or not you make this exact recipe, the point is to try experimenting with the mundane to create something shiny and new. But really, you should start by trying this recipe. For real.