Ingredients
- 15 grams Salted Butter, melted
- 56 grams Salted Butter, cold
- 3 grams Mustard Seeds
- 2 grams Curry Powder
- 2 grams Ground Coriander
- 2 grams Ground Turmeric
- 1 gram Garam Masala
- 1.5 grams Salt
- 566 grams Mini Marshmallows
- 340 grams Gluten-free Crispy Rice Cereal
- 233 grams California Dried Figs Diced
Directions
Line a half sheet pan with a silicone baking mat and evenly brush the 15 grams of melted butter over the surface. Set aside.
Add the 56 grams of butter to a large pot and melt over medium-high heat. Once the butter begins to melt, add in mustard seeds, curry powder, ground coriander, ground turmeric, and garam masala. Stir frequently until the spices emit a toasted nutty scent and the butter just begins to brown, about 2 minutes.
Reduce the heat to medium-low and add the salt and marshmallows. Stir constantly to melt the marshmallows and mix them uniformly with the spiced butter mixture.
Once the marshmallows are completely melted, add in the crispy rice cereal and stir until about 75% incorporated. Sprinkle the California Figs into the sauce pot and stir to combine everything to a uniform distribution.
Turn the contents of the pot onto your buttered baking sheet and use wet hands to gently pat down to an even thickness.
Let cool to room temperature, about an hour, before turning out of the pan and cutting into your desired shapes and sizes.
Developer Notes:
If you’re gluten-free like I am, make sure to avoid the leading name brand cereal as it contains barley malt and is not gluten free. I used Kroger brand for these.
If I can refrain from eating the whole pan at one go, I like to wrap these bars in parchment paper and tie with baker’s twine for a rustic yet pleasing look.