Very few things seem as out of place at upscale food outlets as boutique variations on the Rice Krispie Treat theme. But they’re everywhere, pre-cut into hefty bars, gussied up with sleek sans-serif logos, and stickered with a price tag that might make Snap, Crackle, and Pop blanch. When we’re away from home, we have both been known to buy one or two of these goodies, but as long as we’ve got access to the kitchen, we like to make our own, slightly-altered version of the treats for about 1/10 of the cost.

Last week, after spying a few individually-wrapped bars for about $3 apiece, we decided to cook up a batch at home. After eating all we could, we were left with six or seven brick-sized pieces, which HungryMan brought to work to share with his colleagues who are always game for impromptu tastings. By sheer coincidence, a visiting employee from India happened to snag one of our snacks, and after taking a few bites, he claimed that they reminded him of a nearly equivalent Indian treat. HungryMan was understandably a little sceptical, but his colleague promised to provide real, comestible evidence when he saw us later this past week.

So it was that we became the lucky recipients of a large package of 20 Sahara brand ’sweet ball of puffed rice’. Firm globes about the size of golf balls, these are held together not by marshmallow mortar, but by a concoction of molasses and cryptically-described ’spices’. We couldn’t wait to open the package. When we did, we first got a soft and very pleasant whiff of molasses, followed by what we think was the tiniest hint of ginger. Tasting didn’t help differentiate the spices, but it did call to mind another familiar taste right away–these puffed rice balls taste almost exactly like another sweet cereal neither of us had eaten in years: Sugar Smacks. Although Smacks are made with puffed wheat, the sugary coating is nearly identical to what is used in the Indian rice balls; if you enjoy Smacks, you will also enjoy Sahara Sweet Puffed Rice Ball[s]. Even better, they appear to be fat free. And at $3 for 20 at Sinha Trading (28th Street and Lexington Avenue), they are an absolute steal.

If you are not up for a sub-continental Rice Krispie remix, you might want to try something a little more familiar, but with a few unique twists. Our personal favorite tweaked version of the Rice Krispie treat is one that we invented at right here at home, using almond extract purchased at Kalustyan’s, which is right next-door to Sinha Trading, along with a handful or two of slivered almonds to add crunch to the elastic chewiness of the marshmallow treat. All told, this recipe should take about 5 minutes from start to finish, and if you can’t wait for the goodies to cool before you cut them, they taste just fine warm, as long as you have a napkin at the ready. We’re also big advocates of serving these with a cup of hot chocolate, doctored with a dash of Grand Marnier to pick up the flavors of the orange zest. You may never buy another pre-packaged rice snack again.

Marshmallow Almond Crispy Rice Treats

3 tablespoons butter (don’t use margarine)
4 cups (950 ml) miniature marshmallows (or 10 ounces/285 g. regular marshmallows)
6 cups (1420 ml) crispy puffed rice cereal
1 teaspoon almond essence, or 1/2 teaspoon almond extract
2/3- 3/4 cup (about 175 ml) slivered almonds
zest of 1/2 orange

Melt butter in large saucepan with marshmallows and stir until the mixture has melted completely. This can also be done in the microwave, by heating on high for 3 minutes, stirring halfway through. Add almond extract and orange zest and stir. Add rice cereal and almond slivers, and combine so that all the rice is coated and sticky. Press into a baking dish with a spoon, and then press firmly with hands when the mixture has cooled a bit (if hands are just barely moistened, the mixture will not stick to them). Allow to cool for a few minutes and then cut into squares and serve. Makes 12 large bars.

2006 nycnosh.com