Ube Rice Krispie Treats (Not So Sweet Version)
Ube Rice Krispie Treats still made with rice puffs, marshmallow and butter. It’s just the not so sweet version so good for those who like it super crispy and not so gooey. The key is a higher ratio of rice puffs to marshmallow.
Servings: 40 Small Squares
Equipment
- 9x13 Pan Lined with parchment or plastic wrap or foil with some liner overhanging from the edges
Ingredients
- 10 oz rice puffs
- ½ cup butter
- 10 oz marshmallow
- ¼ cup ube cookie butter
- 2 pieces ube polvoron crushed
Instructions
- Melt the butter and marshmallow: Melt the butter in the pot first on medium heat. Once the butter is melted, turn the heat down to low and brown the butter slightly. Making sure its more on the gold side than the brown side.With the heat still on low add in the marshmallows and mix with the melted butter until gooey. Add in the Ube Cookie Butter and stir until you get a nice dark lavender color.
- Mix in the puffed rice: Turn off the heat and add in the rice and ube polvoron (if using) and mix well. It is best to use a wooden spoon and just stir and stir until all the Ube marshmallow goo has coated all the rice.
- Set it: Transfer the mixture into a 9×13 inch pan that is lined with either plastic wrap, foil or parchment paper. You can use any liner just as long as you have some overhang to help you lift up the set Ube Rice Krispies. Flatten it with your hands and make the top as flat as possible. Leave to set on the counter for 20 minutes.
- Cut it: Lift out the treats using the liner overhang and place on a cutting board. Here you can cut them to any size you want. You can go as small as cutting 40 squares or as big as you want.
Notes
Recipe Adapted From Healthy Nibbles