Chai Spiced Crispy Cakes

Do you all remember this picture??? Yep, that's four of my five kiddos enjoying the scrapings of the rice crispie square pan after our Friday night ritual of making Rice Crispie Squares. We did this regularly for years, and the kids always enjoyed cleaning out the pan afterwards. Just look at all that joy! It's hard to believe, but they are all grown up now. Where oh where did the years disappear to! Mom and dad never stood a chance at licking that pot out for sure!



You might think that these little babies here today look quite unremarkable . . . and you would be forgiven for doing so, for after all a rice crispie cake is a rice crispie cake . . . or it is???



You would have to look a little closer at these and even then you might notice anything different. It would not be until you sunk your teeth into one of these tasty little treats that you would notice that these little delights got a whole lotta adult flavours going on!



Cardamom, cinnamon, ginger, cloves, allspice, white pepper, nutmeg and vanilla . . . oh baby, these are some scrummy! So scrummy I had to fight Todd for the scrapings in the pot afterwards!! (not really, but it sounded good didn't it?)



Anyways, these are destined to become the new favourite kid on the block. I guarantee!!



*Chai Spiced Crispie Cakes*
makes 16
Printable Recipe

The Crispie Cake for adults. 'Nuff said.

2 ounces of butter, plus 1 TBS for buttering the pan (1/4 cup plus 1 TBS)
40 large marshmallows (about 250g)
1 tsp vanilla
1 tsp ground cardamom
1/3 tsp of ground ginger
1/3 tsp of ground cinnamon
healthy pinch of ground nutmeg
healthy pinch of ground allspice
small pinch of ground cloves
small pinch of ground white pepper
6 ounces crisp rice cereal (5 1/2 cups)

Butter a 9 inch square pan. Set aside.

Place the butter and marshmallows in a large microwavable bowl. Place in the microwave and cook on high for several minutes, stirring every 30 seconds until the marshmallows are completely melted and the mixture is smooth. Mix all the spices together and then stir them into the marshmallow mixture along with the vanilla, making sure it is totally amalgamated. Stir in the rice cereal, stirring until it is completely coated with the marshmallow mixture. Press this mixture into the prepared pan using buttered hands, and pressing it in firmly. Allow to cool and set completely before cutting into squares. Store in an airtight container.



In The Cottage today, Braised Cavalo Nero with Tomatoes. Deliciously autumnal.