NEW YORK STATE ASSEMBLY WOMAN HOPEFUL REBECCA HARARY IN PROFILE
From Kids Cooking Made Easy by Leah Schapira and Victoria Dwek
¼ cup (1/2 stick) margarineor butter
1 (16-ounce) container marshmallow fluff
8 cups rice krispies
1 quart ice cream, slightly defrosted
3/4 cup sprinkles or chocolate chips
Melt margarine in a medium saucepan over medium heat. Add fluff and mix until margarine and fluff are completely
combined. Stir in rice krispies, 1 cup at a time.
Divide the rice krispies between two 9 x 13-inch baking pans and press them into a thin layer.
Top one rice krispie layer with ice cream and sprinkles or chocolate chips. Freeze ice cream layer for 30 minutes to
1 hour, until ice cream is firm.
Place second rice krispie layer over ice cream. Using a sharp knife cut the treats into squares. Return to freezer
until ready to serve.
Yield: 24 squares
For a grownup version (that’s still fun), add praline paste to your marshmallow
and use butter pecan ice cream in the center.
This is a sweet that really makes me happy. I most probably love them more than the kids. Hide them in your second freezer if you want to keep the leftovers for yourself.
It’s easier to press the rice krispies into a thin layer if you drop them all over the bottom of the pan, rather than in one spot. You can also place a piece of wax paper over the rice krispies to help you flatten them evenly.
Rather than choose one, I sprinkle half my ice cream with rainbow sprinkles and half with chocolate chips to please everyone.
I cut the treats into squares immediately after placing the second layer on top. This is much easier to do when the top layer is not yet frozen. Then, when you’re ready to serve, the treats are ready for little and big hands to grab.
I like to serve these after a dairy meal so I can use real ice cream, but if you want to prepare them for a summer Shabbos treat after a meat meal, Abe’s Parvelicious Royal Vanilla will work well.
Victoria Dwek is the author of six cookbooks, including Secret Restaurant Recipes and the Made Easy Cookbook series. She’s the editor of the popular food magazine Whisk, published weekly by Ami Magazine. Each week, she brings Breadberry customers into her home kitchen through Breadberry Taste, where she shares exclusive tips. She’s available to Breadberry customers for cooking questions and menu advice at firstname.lastname@example.org