Ube Rice Krispies Treats by @katlieu Ingredients 6 tbsps unsalted butter 1 to 2 tablespoons ube halaya (jam) 1 teaspoon ube extract for the color (add more as needed) 1/2 teaspoon miso, for a balancing salinity (a pinch of salt would do too) One (12-ounce bag) mini or regular-sized marshmallows 6 cups Rice Krispies cereal 1. Grease or butter an 8 x 8 or 9 x 9-inch baking dish. 2. Brown the butter over medium heat in a heavy saucepan or pot. This takes about 5 minutes. Once brown bits form and the butter is a little foamy, lower the heat to low and mix in the ube halaya and extract until smooth. The mixture will be bubbly and foamy. 3. Mix in the miso or salt. Add the marshmallows and stir with a rubber spatula until they melt together into a big fluff. Turn off the heat and mix in the cereal, a cup at a time. You want the marshmallows to coat all of the cereal fully. 4. Transfer to the prepared baking dish and press down into a level layer using the back of the spatula or a fondant press/smoother. 5. Allow to cool for 15 minutes before flipping out onto a cutting board. You may need to run the back of a butter knife along the edges to help the block of treats come out of the baking dish. Cut into 12 to 16 even bars and enjoy. 6. Optionally, toast the top with a blowtorch for a s’mores effect.