The Rice Krispie treats of your childhood get a grown-up makeover: crumbled potato chips and pretzels topped with homemade chocolate-stout marshmallows.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Fitwaffle Kitchen | 2021-04-22 15:36:57 |  176,132 Views |
Coco Pops Marshmallow Treats! recipe tutorial #shorts
Serious Mealtimes / Morgan Eisenberg
I’m just as crazy about Rice Krispie treats made from the recipe on the back of the cereal box now as I was when I was 10. They’re buttery chewy sweet and crunchy—what’s not to love? But that doesn’t mean we can’t take that idea and give it a major upgrade. That mission led me on a snack-shopping spree and a liquor store trip where the cashier probably wondered if I needed an intervention. After much tasting I’m ready to unveil my creation a homemade marshmallow-bound treat made with salted pretzels potato chips and milk chocolate—and no Rice Krispies. The final straw: I spike the marshmallow with rich bitter stout beer.
As anyone who’s ever had beer-based ice cream knows those bitter beer flavors can really play well with sweet flavors. I knew I wanted to incorporate that bitter element into these bars so the biggest question was what beer to use. After much testing I discovered that not just any beer would work. Fruity beers just didn’t taste right. Brown ales were too nutty. Stouts seemed to work better but my first attempts with bourbon barrel stouts and coffee stouts ended up with a surprisingly unpleasant aftertaste. It wasn’t until I used a double chocolate stout that I found the perfect balance with a rich malt and chocolate base that complemented the marshmallow without leaving any unwanted flavors.
