© Wendell T. Webber
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Serves : Makes 6 dozen 1-inch squares

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.    More Cocktail Party Recipes  

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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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