I don’t know if there’s any other homemade treat that reminds me of my childhood the way Rice Krispie squares do. My Mum’s were always perfect. Crisp, yet chewy, and loaded with butter and vanilla.
I started playing with a spice blend a few years ago, resulting in my recipe for homemade chai spice. It’s a cardamom-forward blend inspired by India’s famous Masala Chai. As soon as the weather cools off, I make a batch, and use it anywhere I use cinnamon. I’ve added it to apple galette crust and apple upside down cake, however, my love of chai spice really began with these chai-spiced Rice Krispie treats. If you love the classic childhood treat, and also love spicy chai flavour, you will love this recipe!
- Homemade chai-spice
- Rice Krispies
If you haven’t done so already, start by making a batch of homemade chai spice. If you have all of the spices it takes less than 5 minutes.
Grease an 8×8-inch (20×20-cm) square baking pan generously with butter.
Place the butter in a large microwave-safe bowl and melt it in the microwave.
Add the marshmallows to the melted butter and stir to coat.
Place the bowl back in the microwave and cook the marshmallows and butter until the marshmallows are puffy and inflated.
Give the marshmallows a stir with a rubber spatula. If after stirring they are still holding shape, cook them a little longer in the microwave. Continue to stir until the marshmallows are smooth and creamy.
Add the homemade chai spice and vanilla to the melted marshmallows and stir.
Pour the Rice Krispies into the bowl and stir.
Once all of the Rice Krispies are coated, and the marshmallow is evenly distributed, spoon the chai-spiced Rice Krispie treats mixture into the prepared tin.
Use a small piece of lightly-buttered parchment paper to gently press the Rice Krispies lightly and evenly into the pan, smoothing the top.
Let the chai-spiced Rice Krispie treats cool for 30 minutes before slicing.
Notes & Tips
For cost efficiency, buy the spices for homemade chai spice in bulk.
You must, and I cannot stress this enough, check your Rice Krispies for freshness before you begin! Trust me, nothing is worse than biting into chai-spiced Rice Krispie treats only to find you used stale cereal. Ultimate sadness!
The amount of time it takes to melt the butter and marshmallows is completely dependent on the power of your microwave. I have a large, high-powered microwave which gets the job done in less than two minutes.
If you don’t own, or don’t want to use a microwave, you can follow the same method with a large pot on the stove top. I recommend melting the marshmallows at a low heat, which takes longer, but results in a chewier chai-spiced Rice Krispie treat.
You can switch in DIY pumpkin spice for chai spice if you like.
I haven’t tried vegan marshmallows, however, if you have experience with them and think they could work, you could also substitute the butter with dairy-free butter to make vegan chai-spiced Rice Krispie treats.
For years, I’ve been meaning to try this recipe with crushed corn flakes but haven’t. I think it would be delicious! Let me know if you have done this in the comments below. I’d love to know.
More Delicious No-Bake Treats
Rocky Road Candy Bars A classic, simple slice made from chocolate and marshmallows.
Chocolate Raspberry Ice Box Cake An old fashioned no-bake icebox cake with just five ingredients.
Chocolate Puffed Quinoa Bars A healthier, vegan, raw, and gluten-free riff on a prairie classic, puffed wheat squares.
Chai-Spiced Rice Krispie Treats
- 8-inch (20-cm) square baking dish glass or metal
- Large glass or ceramic mixing bowl
- Measuring cups and spoons or digital kitchen scale
- Rubber spatula or wooden spoon
- Small piece of parchment paper optional
- ¼ cup butter, room temperature, plus extra for greasing the pan
- 38 to 40 large marshmallows
- 1 tablespoon chai spice
- 1 tablespoon vanilla
- 5 ½ cups Rice Krispies
- Grease an 8-inch (20-cm) square baking pan generously with butter. Set aside.
- Place the butter in a large microwave-safe bowl. Heat the butter in the on medium-power until completely melted (the amount of time depends on the size and power of your microwave).
- Add the marshmallows to the bowl and stir well until all of them are coated in melted butter.
- Place the bowl back in the microwave and cook the marshmallows and butter until the marshmallows are puffy and inflated, about 1 to 2 minutes.
- Give the marshmallows a stir with a rubber spatula. If after stirring, they are still holding some shape, cook them in 30-second increments in the microwave, stirring after each segment. Continue to cook and stir until all of the marshmallows are smooth and creamy.
- Add the chai spice and vanilla to the melted marshmallows and stir well to combine.
- Pour the Rice Krispies into the bowl and stir. Once all of the Rice Krispies are well coated, and the marshmallow is evenly distributed, spoon the mixture into the prepared tin. Use a small piece of lightly-buttered parchment paper to gently press the Rice Krispies lightly and evenly into the pan and corners, smoothing the top. Cool for at least 30 minutes before slicing.
SubstitutionsYou can substitute DIY pumpkin spice for chai spice if you like. I haven’t tested this recipe with vegan marshmallows so I can’t comment on that.
This is the original image that appeared with this post in September 2011.