Puffed Millet and Brown Rice Treats
Puffed Millet and Brown Rice Treats
The nutty flavor and varied textures of chewy puffed millet, crunchy brown rice and a touch of honey come together with a little marshmallow for a more complex version of your standard rice cereal treat. Total Time: 40 min
Prep time:
Cook time:
Yield:
Serving size: 15
Calories per serving: 225
Ingredients:
Cook time:
Yield:
Serving size: 15
Calories per serving: 225
6 tablespoons unsalted butter
10 ounces mini marshmallows
1 tablespoon honey
1 teaspoon pure vanilla extract
pinch kosher salt
4 cups crispy brown rice cereal
4 cups puffed millet
Directions:
Line a 9-inch by 13-inch pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and salt. Stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal and puffed millet and stir until the mixture is fully combined. Transfer the mixture to the prepared pan and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
Using the overhanging foil as handles, lift the treats out of the pan and invert onto a cutting board. Cut into 15 pieces. The treats can be refrigerated in an airtight container for up to a week. Let sit at room temperature for 30 minutes before serving for a gooier texture.
Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and salt. Stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal and puffed millet and stir until the mixture is fully combined. Transfer the mixture to the prepared pan and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
Using the overhanging foil as handles, lift the treats out of the pan and invert onto a cutting board. Cut into 15 pieces. The treats can be refrigerated in an airtight container for up to a week. Let sit at room temperature for 30 minutes before serving for a gooier texture.
