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The Violet Hour, ChicagoChef 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

Justin Large
February 2008

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Credit: © Wendell T. Webber

Recipe Summary

Yield:
Makes 6 dozen 1-inch squares
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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