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Ginger-Cinnamon Spiced Rice Krispies Treats

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I literally have over twenty blog drafts in my queue. Dishes that I’ve made over the past few months. Pictures have been taken. Recipes have been typed in. But alas, they lie in my queue, waiting, hoping, wishing for me to make them live for all of you. I’ve heard their pleas. I’m on it!

Despite waking up between 4:30 and 5 just about every morning, I’m still finding it a bit difficult to fit in posting my blog posts. It’s partly because I also want to take the time to comment on my foodie buddies’ blogs. It’s also partly because I’m waiting for my food writing muse to take over my finger tips as I type witty, interesting narratives for you. I really do want to say more than, “ah, this was really delicious. Make it!” But sometimes, many times as of late, those are the only thoughts I can conjure up. It’s pretty. It looks good. It has good ingredients. Make it. Oh, and have a great day!

Well, today, despite a not so pleasant dream (which is really unpleasant because I usually do not remember my dreams), I not only carved out some time to post, I’m posting and I can hear my voice again. It feels nice. Real nice. I hope I can keep it up. And speaking of keeping it up…

(O.K., that admittedly wasn’t the best transition!). I made these rice krispies treats waaaaaaaaay back in December! I added a wee bit of spices to make them fragrant, and did a double decker layer thingamajig to make them interesting. And of course, the pomegranate seeds make them perrrrttty. Super simple. Perfect for kids or adults. Pretty and pretty fun to eat. Everything you want a dessert to be! Have a great day folks and hopefully, me and my voice will be back before the end of the week :).

Ginger-Cinnamon Spiced Rice Krispies Treats

(Printable Recipe)

Ingredients:

  1. 1/2 cup Earth Balance–divided
  2. 1 package vegan marshmallows–divided
  3. 2 1/2 cups rice cereal
  4. 2 1/2 cups cocoa rice cereal
  5. 1 teaspoon ginger powder
  6. 1 teaspoon cinnamon
  7. 2/3 cup chocolate chips
  8. seeds from pomegranate (for garnish)

Method:

*Butter 8 x 8 glass dish. Set aside.

*Melt 1/4 cup Earth Balance in large saucepan over medium low heat. Stir in ginger powder. Add 1/2 bag of marshmallows and stir until marshmallows are completely melted. Turn off heat. Stir in rice cereal. Mix completely. Press into the bottom of glass dish. Spread evenly. Set aside.

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*Melt 1/3 cup of chocolate. Spread onto rice cereal mixture. Set aside.

*Melt 1/4 cup Earth Balance in large saucepan over medium low heat. Stir in cinnamon. Add 1/2 bag of marshmallows and stir until marshmallows are completely melted. Turn off heat. Stir in cocoa rice cereal. Mix completely. Add to the baking dish on top of previous layers. Press evenly. Set aside until completely set.

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*Score cereal treats into 16 squares. Melt remaining chocolate. Drizzle each square with chocolate. Let chocolate set completely. Garnish with pomegranate seeds. Enjoy!

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Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Kim

    These look so amazing!!!

    March 27, 2013
  2. Renee @ Tortillas and Honey

    I love the twist that you did on these! They sound delicious and look beautiful! I love the two colors too!

    March 27, 2013
  3. Terra

    I wish I had loads of posts in my queue LOL! This week is the first week I am ahead of the game:-) Your Rice Krispie treats sound AWESOME!!! I didn’t know about vegan marshmallows, I need to find some YUM! Hugs, Terra

    April 2, 2013
  4. Nikki @ The Tolerant Vegan

    This is so creative! I just picked up some Sweet and Sara marshmallows to use for a recipe, and I know exactly what I’m doing with the leftover mallows!

    April 4, 2013
  5. Reia@TheCrueltyFreeReview

    WOW! I have seen just about every variation of classic desserts except a diffrent take on rice krispie treats. Ginger and pomegranate? Yes, please!

    April 5, 2013
  6. Amber @ The Cook's Sister

    What a great way to spice up rice krispie treats! Yum!

    April 14, 2013