I grew up in a household where the after-school snack was an apple and peanut butter, or baby carrots and celery dipped in balsamic vinegar. Our “junk-food cabinet” often sat bare, with the exception of those rock-hard sourdough pretzels and a smattering of assorted dark chocolate (“it has antioxidants!” my mom would say as she snagged a piece… or two… or five).

My face flushed green with envy any time I would go over to a friend’s house and greet a mammoth pantry brimming with Gushers, Cool Ranch Doritos, and Cosmic Brownies; though, I’d make sure to always get my fill of chips, candy, or cookies before we retreated upstairs or outside to play. As we’d kick around the soccer ball, or build castles out of Legos, I’d feel something bubble up inside of me. A hunger. A craving for more. Something salty. Something sweet.

I’d excuse myself to “go to the bathroom,” and quietly scurry back to the junk-food oasis. I’d sit on the floor and indulge myself in one more treat, knowing it could be weeks until my next playdate. As I’d shovel Sour Patch Kids, or M&Ms into my mouth, my fingers grew sticky, not from the sugar, but from the idea that I could have this at home. I’d retrieve my backpack and begin to pour in heaps of snacks to take home and hide under my bed, for whenever I needed a treat. 

Night after night, I’d ration them. A few Cheez-its here. A Hostess Cupcake there. After a few days, they’d always run out, but I’d manage to stock up again at another friend’s house. Though I’ve outgrown my snack-burglary phase, to this day I still need a little treat after every meal.  

For this recipe, I wanted to develop something based on one of my favorite things to snag, Rice Krispie Treats. For my riff, I’ve browned the butter and added a ton of assorted seeds, in hopes of tricking moms everywhere into thinking they’re healthier than what you’d buy at the grocery store (they’re not… but they are tastier!). 

The brown butter gives the treats a nutty undertone, that is complemented by the vanilla extract mixed into the gooey marshmallow base. The mix of toasted pumpkin, sunflower, sesame, and poppy seeds give them a warm toasty crunch, perfect for this time of year. Highly recommend throwing together a batch of these and hoarding them under your bed, just like I used to do!

See you soon with some more fall-vibes recipes!

xx,
Ian