Kamut Marshmallow Squares

1 Apr

There are certain things that are beyond my control:

The weather, for one…especially lately (mother earth stop messing with us, I shouldn’t have to wonder whether or not to wear my parka or shorts in March) To note, I don’t wear parkas or shorts….I don’t know why I said that.

Traffic…although gosh darn it I wish I could. Heavy traffic makes me want to hurt anything and everything. Even kittens.

Gas prices. Enough said.

Cravings. One cannot control cravings. If you can control your cravings, get over here and prove it.

So….I must confess I’ve been craving Rice Krispie squares. It was probably because I saw a character on television eating one….of gargantuan proportions. I was jealous.

I haven’t had a Rice Krispie square in years, I don’t know about you. They’re pretty stellar, regardless of how simple they might be.

I decided to reduce the shame in my craving satisfaction by upping the quality of said squares.

I used kamut puffs, brown butter, vanilla paste, toasted hazelnuts, dark chocolate drizzle and Maldon sea salt. Yep. I totally went there.

I’ll tell you….

Best damn craving I’ve ever satisfied. Truth.

Kamut Marshmallow Squares

  • 3 tablespoons butter
  • 1 package (about 40) regular marshmallows (or 10 oz of your own!)
  • 1 tsp vanilla paste (or extract)
  • 6 cups puffed kamut cereal
  • 1 cup toasted, chopped hazelnuts
  • Enough chocolate to drizzle on top (gosh I wish I’d measured…but…you got this…trust your gut)
  • Sea salt for sprinkling on top, if you so desire.

In large saucepan melt butter over low heat and let it reach a golden brown colour. Add marshmallows and vanilla and stir until completely melted. Remove from heat.

Add kamut cereal and hazelnuts. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into greased or parchment lined 13 x 9 x 2-inch pan. Cool.

Drizzle melted chocolate over the pan of cooled squares. Sprinkle with salt.

Portion. Cut big squares. Cut small ones. Up to you.

Best if served the same day.


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