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These toasted-marshmallow treats are very doable at home as long as you keep a close eye on the marshmallows while they’re under the broiler. But if even doable feels like too much these days, Interlude Coffee & Tea ships nationwide. Contact info@interludenyc.com to order, and find the rest of the shipping menu at interludenyc.com.
F. Martin Ramin/The Wall Street Journal, Food Styling by Kim Ramin
Ingredients
Non-stick cooking spray
20 ounces marshmallows
8 tablespoons (1 stick) unsalted butter
1 teaspoon salt
8 cups Rice Krispies cereal
Directions
Line a 9-by-13-inch baking dish with plastic wrap, leaving a generous overhang on each side of the pan.
Line a baking sheet with foil and coat with non-stick cooking spray. Arrange marshmallows evenly on top and place baking sheet under broiler, at least 10 inches from heating element. Leave oven door partially open, and broil, rotating pan and watching marshmallows closely, to achieve a dark, crisp char evenly distributed across all marshmallows, 10-12 minutes.
Meanwhile, in a large heavy-bottomed pot, melt butter over low heat. Remove from heat.
Use a non-stick rubber spatula to fold and combine toasted marshmallows with melted butter and salt, breaking up charred bits so they’re well distributed.
Fold in cereal so it’s evenly coated in marshmallow mixture.
Use the spatula to transfer mixture to plastic-lined pan. Use plastic-wrap overhang to cover bar and gently press on top to create a level surface.
Let cool for at least 1 hour. Cut into bars.
—Adapted from Melody Kim of Interlude Coffee & Tea, New York City
