Crispy Marshmallow Squares, Elevated

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What do you get when you combine the Crispy Marshmallow Square aesthetic of The Treat House, in New York City, and the ingenuity of Momofuku Milk Bar’s Cake Crumble? A delicious, elevated Birthday Cake Marshmallow Square.

The story behind this combination starts with Unique Sweets – a television show on The Cooking Channel – that I use as one source for inspiration. If you’re unfamiliar with the show, the purpose is for chefs to travel around and talk about delicious, inventive sweets they find all over the country. On an episode I watched recently, they visited The Treat House whose soul mission is to elevate that humble childhood delight: Crispy Marshmallow Squares. I loved this idea!

Additionally, I’ve been using my own variation on Momofuku Milk Bar’s Cake Crumble as a topping for cupcakes for a while now, and it seemed like the crumble would work well folded into a crispy marshmallow square.

Birthday Cake Crispy Marshmallow Squares

yield: 24 squares

  • 1/4 cup butter
  • 2 tsp vanilla
  • 4 cups miniature marshmallows
  • 5 cups crispy rice cereal
  • One batch Cake Crumbles, recipe to follow
  • 1/4 cup sprinkles plus additional for the top

Line a 13 x 9 pan with foil or parchment paper with overhang to make for easy removal.

In a large pot over medium heat, melt the butter. Whisk in the vanilla. Add in the marshmallows and cook for another minute until they are melted.

With a silicone spatula, fold in the cereal and one batch of the cake crumbles, and press the mixture into the prepared pan. Use an offset spatula to even out any lumps and make sure the mixture is pressed tightly into the pan. Top with extra sprinkles

Let the treats sit to cool down and firm up for at least an hour before slicing them into 2-inch squares.

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Cake Crumbles

yield: enough to top a 13 x 9 cake or two dozen cupcakes

  • 3/4 cup all-purpose flour
  • 6 tbsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sprinkles
  • 5 tbsp butter, melted
  • 2 tsp vanilla

Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and sprinkles. In a small bowl, whisk together the butter and vanilla. Using a silicone spatula, stream in the liquid over the dry and fold together until mostly dry crumbs form. Spread crumbs out over baking sheet and bake for 20 minutes. About halfway through, use a spatula to stir the crumbs around to ensure even baking. Remove from oven and let cool completely on baking sheet. Store in an airtight container. Cake Crumble can be made a few days in advance, but be careful not to eat it all in a single sitting with a glass of milk. Like me.

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