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Justin Large adapted the classic Rice Krispies square recipe to make it more interesting and cocktail-friendly while working as the chef at popular Chicago bar The Violet Hour. A few simple tweaks were all it took: Madras curry powder adds a little heat and complex flavor, while the roasted sunflower seeds sprinkled throughout lend this snack pops of crunch and salt. More Cocktail Party Recipes

February 2008


Credit: © Wendell T. Webber

Recipe Summary

Makes 6 dozen 1-inch squares


Ingredient Checklist


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.

  • 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 spiced 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.