Good morning! Today we have for you:
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A “yes, absolutely” twist on Rice Krispies Treats
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A coconut beef curry for the start of Dutch oven season
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And a stunning roast chicken dinner to send off summer’s peppers and basil
I know what you’re going to say, because I said it myself when I saw this new cocoa Krispies treats recipe: Why not just use Cocoa Krispies (or another chocolate-flavored puffed rice cereal) in a regular-degular Rice Krispies treats recipe?
The answer, I think, is the magic of cocoa powder. Cocoa powder offers a subtly smoky, bitter, almost savory richness that chocolate-flavored cereal just can’t match and, since it doesn’t contain any sugar, better allows you to control the sweetness of your treats. And that smokiness and bitterness can be adjusted depending on which cocoa powder you use. (I’m partial to King Arthur Baking Company’s black cocoa, which I learned about from my pal David Notis when we worked together at New York magazine’s The Strategist.)
Because it’s a Samantha Seneviratne recipe, there are thoughtful but effortless touches, too, like using salted butter (yes) and browning that salted butter (extra yes) before tumbling in your marshmallows. She also suggests adding crumbled graham crackers for campfire vibes, and now I’m imagining eating these outdoors after dinner on a crisp fall night in my favorite fuzzy fleece. I’d be a very happy camper, indeed.
Featured Recipe
Cocoa Krispies Treats
The post Cocoa. Krispies. Treats. appeared first on New York Times.
