Spiced Rice Krispies Squares


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

Curried Rice Krispies Squares
Photo: © Wendell T. Webber
6 dozen 1-inch squares


  • 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


  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.

  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.

  3. 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.

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