A couple weeks ago I dumpstered some cereal and marshmallows. It didn’t occur to me to use them together until I started watching the new holiday episodes of “Nailed It!”, where Rice Krispies Treats™ (as far as I’m concerned you put the ‘s’ on Krispies when you’re referring to a trademarked brand name product, while the singular Krispie refers to the generic, but I’m sure Kellogg’s disagrees) are heavily used to provide structure to sculptural cakes. Jacques Torres recommends greasing your hands with cooking spray when working with this stuff to keep it from sticking.

I’m calling these Rice Krispie treats because I’m following the basic recipe from Kellogg’s, despite using a Kashi puffed grain cereal that contains seven kinds of grain. One of them is rice, at least. They all look a bit like insect larvae. I’ve eaten insect larvae and they were actually nearly indistinguishable from puffed grain. And I have Elyon marshmallows, which are made by Glatech Productions, a company that specializes in kosher gelatin. Cereal, marshmallows, butter, some cooking spray, that’s all you need.

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Melt the butter on low, mix in the marshmallows, and when they’re melted you turn the heat off and add the cereal, press them into a greased pan, let them cool, and cut. My ratios are a little off because my bag of marshmallows was only 7oz (the recipe calls for 10oz) and I just went ahead and used all the cereal. So they’re a little lighter than usual, but that’s fine.