The Violet Hour, Chicago
Chef Justin Large, who also works as a sous chef at the beloved wine bar Avec, created these ingenious and addictive squares, an Indian-spiced variation on the all-American classic.
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3 tablespoons unsalted butter, plus more for greasing the dish
One 10-ounce bag marshmallows
2 tablespoons mild Madras curry powder
1/2 cup salted roasted sunflower seeds
6 cups Rice Krispies
How to Make It
Butter a 9-by-13-inch baking dish. In a large saucepan, melt the 3 tablespoons of butter. Add the marshmallows and cook over very low heat, stirring with a wooden spoon, until completely melted, about 5 minutes. Stir in the curry powder. Remove from the heat and add the sunflower seeds and Rice Krispies; stir until completely coated.
Scrape the mixture into the prepared baking dish and, using buttered hands, press into an even layer. Let stand at room temperature until cooled and firm.
Invert the curried Rice Krispies onto a work surface. Using a sharp knife, trim the edges to form a neat rectangle, then cut into 1-inch squares and serve.
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