I had another Rice Krispie treat craving of late, which is another product from my return to the United States.
I hadn’t had Rice Krispies in forever, but when I got off the plane almost a year ago from traveling abroad, I really wanted some.
This craving emerged again this last weekend.
I’m not talking about those already packaged ones with the butter plastic flavor, making them with 3 tablespoons of butter and a package of marshmallows is really easy.
I even looked up the rice krispie bar recipe as I was running out the door, so it is easy to remember too.
I toiled for a while to think of how to make these bars more interesting. The Rice Krispie brand adds chocolate chip or peanut butter chocolate.
I decided to grab a bar of Moonstruck chocolate. It was dark chocolate with chiles.
I like some things the Moonstruck chocolate brand makes, but they are not my favorite. Their chile chocolate and bark is by far their best.
With the chunks of chile chocolate, a classic snack gains a little spice and tingle as you take a bite, and the real butter tastes clings to the marshmallows throughout the whole experience, instead of fading like the packaged kind.
There is buttery, crunchy, gooey with a contrast of bitter spiced chocolate to update this treat.
