Chai Spiced Rice Krispies Treats with Nutella Cream Drizzle
go to the recipe This childhood favorite has just been improved! With a little addition of chai spice, Rice Krispies treats will never be boring again! These Chai Spice Krispies Rice Treats are the perfect fall snack the whole family will love. Spicy Chai Krispies Rice Treats with Nutella Cream DrizzleNote: this article contains affiliate […]

go to the recipe

This childhood favorite has just been improved! With a little addition of chai spice, Rice Krispies treats will never be boring again! These Chai Spice Krispies Rice Treats are the perfect fall snack the whole family will love.

Chai Spiced Krispy Rice Treats Recipe
Spicy Chai Krispies Rice Treats with Nutella Cream Drizzle
Note: this article contains affiliate links

How to Make Rice Krispies Treats

Making Rice Krispies treats couldn't be easier and only requires a few ingredients. There are lots of variations on the traditional treat recipe, and you can really do whatever you want.

To prepare any version of krispies rice treat recipes you will need:

Spicy Chai Krispies Rice Treats
Chai Spice Krispies Rice Treats are perfect for fall!

Our version: Chai Spiced Rice Krispies

For our version of Rice Krispies Treats, we've added a delicious blend of chai spices and Nutella cream drizzled on top. Chai spice blends are generally easy to find in stores, but the one we use and prefer is from Spice Tree Organics and can be ordered online. We highly recommend you try this blend (unsponsored, we love their spice blends).

Nutella cream makes the perfect drizzle giving them a little chocolate and nutty flavor for that special touch! The warm spices in this chai blend, including cinnamon, cardamom, cloves, nutmeg and ginger, make them perfect for fall entertaining!

Cooking instructions

When making the Chai Spice Krispies Rice Treats, you want to use a large pot that will be easy to manage once the 10 cups of cereal have been added to the melted marshmallows. We use our big stock or 7.25 qt Dutch oven.

Preparing your dish with parchment paper before you start the recipe will not only help you later after the mixture is ready, but it will also help you easily remove the finished treats from the baking. We line a 9x13 inch rectangular cake pan with parchment paper hanging lightly on the sides so you have enough to sear. If you don't have parchment paper, be sure to butter the pan or use cooking spray for easy removal (we use The joy of the baker).

To melt the butter

You will start by melting all of the stick of butter in the saucepan over medium heat. We prefer to use salted butter in this recipe rather than adding salt later. We find that they don't really need a lot of salt. If you only have unsalted butter, add 1/4 teaspoon of salt to your batch.

Add the marshmallows

Once your butter is completely melted, you can start adding your marshmallows. We have a total of 100 marshmallows (approximately two 16 oz bags or regular sized marshmallows). Stir the butter and marshmallows constantly to avoid scorching, and lower the heat a little if necessary. You will want to stir it until it is completely melted for best results. The marshmallows should melt in about 5-10 minutes.

Mix the chai spice blend and the vanilla

Add the vanilla and chai spice blend to the marshmallow mixture as soon as the marshmallows have melted. Then the mixture should be removed from the heat before adding the Rice Krispies and mixing everything together.

Tips for moist and chewy Rice Krispies treats

Spicy Chai Krispies Rice Treats
Check out our tips for getting that soft, fluffy texture!

Here are some tips to make sure your treats are soft and chewy:

  1. Do not wrap the mixture in the dish. Wrapping the mix will make the Rice Krispies treats rather than a chewy, gooey texture.
  2. Use a wooden spoon dipped in water to gently spread the mixture. When spreading the mixture into the cake pan, we use a wooden spoon and a cup of lukewarm water. Dip the spoon in the water and gently spread the mixture to distribute it evenly in the cake pan.
  3. Pour the Nutella cream on top of the mixture while it is still hot. This will allow the Nutella cream to melt a bit into the top layer of the treats.
  4. Let cool to room temperature before removing and cutting. This will allow your treats to set completely and make it easier to cut them evenly later.
  5. Store in an airtight container at room temperature for up to a week or freeze. These keep very well on the counter at room temperature to enjoy in a week. They also freeze very well and can be enjoyed later!
Spicy Chai Krispies Rice Treats
Spicy Chai Krispies Rice Treats

We hope you enjoy this Chai Spice Krispies Rice Treats recipe. If you do, leave us a comment below. Or share your recipes on social networks and tag us @cooking_with_wine!

Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.


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