Abi Balingit is back to enjoying this classic childhood treatand for good reason.
Whenever shed buy us snacks in elementary school, shed buy them in bulk there.
Now that years have gone by, Ive been ready to foray back into eating marshmallow treats.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
My homemade version benefits in texture and taste from the addition of furikake and toasted pinipig.
Theyre often used as a crispy topping for halo-halo.
Since you also toast the pinipig for this recipe, they provide a nutty crunch to this dessert.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
Toasted Pinipig Marshmallow Treats
FromMayumu: Filipino American Dessertsby Abi Balingit.
Copyright 2023 by Abigail Balingit.
Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
You want enough overhang on all sides to be able to lift the dessert out with ease later.
Lightly grease the surface with nonstick spray.
Place the pinipig in a large saucepan.
Transfer the toasted pinipig to a large bowl, and add the Rice Krispies to the bowl.
Add the butter and sesame oil to the large saucepan.
Cook over medium-high heat until the butter is melted, 3 to 4 minutes.
Mix in the marshmallows and stir occasionally until they melt completely, 4 to 5 minutes.
Turn off the heat and immediately add the Rice Krispies mixture.
Stir until it becomes evenly coated in the melted marshmallows and butter.
Quickly transfer the contents of the saucepan to the prepared pan.
Wait for the mixture to cool completely before cutting into 9 squares.
Store any leftovers in an airtight container at room temperature for up to 2 days.
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