Submitted by Abbie Argersinger
About the cook: I am a very recently retired avid home cook, garden enthusiast and shelter dog advocate.
About the dish: Two perennial favorites (crispy rice treats and s’mores) get together, go on vacation to Mexico and make beautiful things happen.
National Origin: American
Estimated Time: Under 30 Minutes
1 stick of unsalted butter
1/3 c sweetened condensed milk
1 tbs vanilla
1 tsp kosher salt
10 oz marshmallows
5 c crispy rice cereal
1/2 c dark chocolate chips
1/2 tsp cayenne pepper
4 cinnamon graham crackers - broken up into pieces
1 tsp cinnamon
Spray a 9×9 pan (use 8×8 if you like thicker treats) with non stick cooking spray (I use butter flavored, but neutral works as well) and then line it with a strip of parchment that comes over the edges on 2 sides (so – a 9×16 or so strip) – this will help life the treats out of the pan.
Toss the chocolate chips with the cinnamon and cayenne.
Melt the butter over medium heat in a saucepan, allow it to brown slightly so that it smells toasted and nutty. This will take 4-5 minutes. Turn the heat to low and add in the condensed milk, vanilla and salt. Stir in the marshmallows and keep stirring until they completely melt.
Turn the heat off and stir in the rice cereal, then the graham crackers, then finally the chocolate chips (make sure to get all of the cinnamon and cayenne in there too). Spread the mixture with a spatula and smooth the top.
Allow the treats to cool completely before lifting them out of the pan and cutting. These are rich so we cut them into smaller squares but the size is entirely up to you!