Curried Rice Krispie Squares

3 Tbsp unsalted butter, plus more for greasing the dish
One 10-oz bag marshmallows
2 Tbsp Madras Curry Powder
1/2 Cup salted roasted sunflower seeds (optional)
6 Cups crisp rice cereal (aka Rice Krispies)


Liberally butter all inside surfaces of a 9″x13″ baking dish. Melt the 3 Tbsp unsalted butter in a large saucepan over low heat, stirring intermittently. Add the marshmallows to the melted butter and continue to warm mixture over very low heat, stirring with a wooden spoon, until all the marshmallows are completely melted and incorporated into the melted butter, about 5 minutes.

Stir the Curry Powder into the melted butter-marshmallow goo. Remove pan from from the stove and add the (optional) sunflower seeds and 6 Cups of Rice Krispies; stir until dry ingredients are completely coated.

Use the wooden spoon to transfer the marshmallow-cereal mixture into the buttered baking dish. Butter your hands next, and gently pat the rice krispies in an even layer in the pan. Allow the cookies to cool to room temperature.

Invert the baking pan, and turn the “block” of curried marshmallow Rice Krispies onto a work surface. Use a sharp knife to trim any uneven edges, and slice the block into evenly-sized bar cookies.

Adapted from Food and Wine