. . .
See that? See how I put fancy writin’ on that photo up there? Like I work for frickin’ Martha Stewart? I read something about how pimping your blog photos out with text will make you famous and stuff. I think the advice was intended for professional photographers who actually know something about a) photography, and b) graphic design, but I’m figuring no one’s likely to try to stop me. Let’s face it, if you read my blog there’s a good chance you’re sportin’ jogging pants and watching reality shows on TLC. Combine my flighty nature with the almost-impossible-to-resist-temptation to write things like: get off yer arse and bake this (in a pretty font), and this little experiment will be left for dead in no time. I’ve got the attention span of a fruit fly, people, so just ride it out. (Unless I get famous. Then I’m going ape-sh*t for fonts.)
The inspiration for these little crispie treats came from three people: Pussycat, Carol, and 2.0. When I was visiting Pussycat last month, she described her hardcore belief that swapping out the butter for olive oil and fleur de del in this recipe was very bourgeoisie. (You could probably leave the couch for a minute to look that up in a dictionary.) Pussycat said that when she made a version of these in NYC it rocked her world or changed her life, or something. Then a colleague, Carol, gave me some amazing olive oil that was begging to be tested in a few recipes, so that’s what I’ve been doing this week. And since 2.0 refuses to say “fleur de sel,” and yells, “SALT,” every time I say it, I plan to make as many things as possible in the coming months with fleur de sel.
Now, I’m not going to mislead you here. You aren’t going to make these treats and find that they are completely and totally different than the cripsie treats you’ve been eating for years. I didn’t throw fairy dust in there. But I am confident that you will like them. Swapping the butter for olive oil gives a subtle change to the flavour, and the addition of fleur de sel cuts the sweetness a little. Just a tiny, tiny bit. You’re going to add some into the melted marshmallows, and then you’ll sprinkle some on top at the end. That way you’ll get in on some of that salty-sweet action that’s all the rage nowadays. That’s almost a reason to put on real pants and walk away from TLC for a few hours.
Also, I wanted to tell you about the olive oil I used in this recipe. I got it from my oil pusher, Carol. She’s a ballet teacher, and pretty damn funny if you ask me. Anyhoo, she and her husband import olive oil here in Halifax. And this olive oil is the bomb. It’s from Tunisia, and it’s all light and tasty like. Apparently, it’s cold pressed, which means it has more nutrients. That’s probably why I’ve been feeling extra smart these days. It might even explain my new found font fanaticism. Also, you should know that Carol didn’t pay me to say that. Not the font fanaticism thing, the part about how the olive oil is awesome. I just figured that you might want a lead on some tasty stuff. Click here to visit Carol’s website – and you can find Carol’s husband at the Halifax Seaport Farmer’s Market most weekends. Check ‘em out!
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Olive Oil & Fleur de Sel Crispie Treats – inspired by Bobbie Marchand, adapted from The Original Treats (Kellogg’s Rice Krispies) - print, make and eat
Yields one 9×13 baking dish full of tasty treats.
- 4 tablespoons olive oil
- 1 package (10 oz. or about 40 marshmallows) regular marshmallows or 4 cups of mini marshmallows
- heaping 1/2 teaspoon fleur de sel, divided
- 6 cups Rice Krispies cereal
Grease a 9×13 baking dish and a spatula.
In a large pot, heat the olive oil over low heat. Stir in the marshmallows and continue stirring until completely melted and smooth. Don’t be tempted to raise the heat under your pot – slow and steady wins the race (and you don’t want to fry those lovely marshmallows).
Remove the pot from the heat and stir in a heaping 1/4 teaspoon of the fleur de sel and the cereal. Once combined, quickly spread into your prepared pan. Use the greased spatula to spread the crispie treats evenly into the pan, and press firmly down. Sprinkle the remaining 1/4 teaspoon of fleur de sel (or more, to taste) over top of the treats.
Let cool, and cut into squares.
Look at you, making rice krispie cake all fancy pants. Love! You’re hilarious, by the way. First time reading your blog, now I’m going to scour the archives for more fun stuff. Cheers! Renee
Dear Renee, you will find, as you cruise through this blog, that I have absolutely no standards when it comes to anything. Enjoy.
(Glad to have you here!)
They are so pretty! I love the mass produced version of these, so I’d probably kill to eat one of these – I shall have to attempt. Loving the blog as ever, though I had been kicked off your following list- very odd indeed
. Oh well, I’m now following again.
Wow. You can get kicked off a follow list? What did you do to wordpress? Glad to have you back friend – I’ve enjoyed your blog so much in 2011, and can’t wait to follow along with you in this new year!
I have no idea, but one minute I was following you, the next I wasn’t. The first part of that sentence just sounded creepy… Anyway, I’m glad you’ve enjoyed my blogging – I’m looking forward to see what else you come up with too
.
Hi there, Melissa here from Food Bloggers of Canada. Just popping by to check out your blog and to let you know we’ve added you to our Member Directory. Welcome aboard! Umm… I think this is kind of a cool idea – I might have to try them. And as a graphic designer who has an obsession with fonts and who works from home in yoga pants, I think I’m glad I found this blog
Dear Melissa,
I wear yoga pants to work every day. Obviously, we are MFEO (made for each other). Thanks for stopping by – think of me when you are fonting stuff tomorrow…
xox movita
o dang, what an interesting twist on a classic treat. i love sweet/salty together
Ah Movita, reading this recipe with it’s fancy ingredients all frenched up I realised I was quite right to ask The Queen to make you an honorary British person. The ability to take an idea, tweak it, then reintroduce it to the world while taking full credit is a very British trait. As is sitting around eating goodies in elasticated waists. In fact we invented that.
The Queen says S’up by the way. And Yo.
The Queen called me this evening. I guess she’s like the British welcome wagon or something. Anyhoo, turns out she wears yoga pants most days, and she’s really excited about Rob Schneider’s new show. (That part was very upsetting.) So, thanks for helping me become British. I really appreciate your support!
Don’t be too flattered she totally drunk dials. And who is Rob Schneider? I require an explanation that assumes I’m Amish and includes only small words with no reference to contemporary culture.
Where to begin? Rob Schneider was on Saturday Night Live. He is wee, and I believe he had a salivary gland removed (no lie). He has performed in top notch films such as Deuce Bigalow: Male Gigolo and Grown Ups. You might not remember these movies. Not many people do. They did not win any awards. Currently, I am considering legal action against Mr. Schneider, as 2.0 and I somehow ended up watching Grown Ups after discovering a copy at the library. With all of the famous comedians in it, we figured it had to be good. It was the WORST MOVIE OF ALL TIME. I am seeking compensation for just over two hours of life lost, and for mental anguish.
Ohhh how you make me laugh out loud. I got kicked off your follow list too. But I went searching for you …and alas…you were there…kicking cereal squares in the ass with fleur de sel…IMPRESSIVE! When we lived in Paris ( that sounded all snobby-ish, but I swear I am not .hahaha) I loved how they put their fleur de sel in a salt bowl and pinch it to sprinkle salt on their din din and stuff. FINGERS IN SALT ! Doesn’t that sound fun? In the sparkly stuff. YUM !
Thanks for the laugh this am…you are a complete and total hoot ! Lynne xx
Dear Lynne,
If I had lived in Paris I would never, ever stop bragging about it. NEVER. And I would eat fleur de sel all day.
xox movita
Imagine how much fun we would have in Paris?! Dipping in all the fleur de sel every*single*day? BLISS. Parisian bliss. Well…then we would need to wash it down with some french wine. Just sayin’. Road trip !!!?!! haha
But, but… what? I can’t believe that I’m now so famous that wordpress is actually banning people from following me. Fight the power, people!
I like your fancy writing, I’ve been thinking about doing it for ages but a bit lazy to do it. I tried using the Ipad app I have but it’s not as fancy as yours, what do you use? Love the crispies.
I just fiddle around with picnik. It ain’t fancy, but I guess when you wear stretchy pants to work, it’s tough to complain. I mean, I’ve set the bar pretty low…
Love the fancy-pants job you did on the picture! It looks great. (The circly thing makes it especially awesome.) I’m off to watch some Jessica Fletcher now. Good night!
Oh, Sherrie. Still with Jessica? Are you watching the seasons in order? My, oh my.
I loooooove using olive oil in sweet dishes. I think I’m in love.
I love olive oil almost as much as I love your blog. No lie.
I found your blog through a FB post by Savory Simple. I love this idea. I was a rice krispies treat addict when I was pregnant with my first. This recipe has inspired me to rekindle my love with the treats, as well as fleur de sel. I’ve been without both for too long. Now I just have to hunt for rice krispies in Sweden.
Well this is just another reason to love my friend over at Savory Simple!
Have you considered leaving Sweden? I mean… no Rice Krispies?
Mmmmm I love desserts with fleur de sel in them. That’s the same thing I used in my salted caramel. It makes such a difference! These look great, nice post!
Movita, These look delicious, as do all of your yummy creations! I have nominated you for the Versatile Blogger Award. You can find out more on my post: http://seasonalsunshine.wordpress.com/2012/01/04/versatile-blogger-award-part-1/
Thanks for sharing your culinary wisdom and wit!
Best, Sarah
Dear Sarah,
You just made my day. No lie.
Love,
movita
Those crispie treats look really good–and the type on your photo looks great too!
I love your blog. Your photos are gorgeous!
This recipe is such an interesting take on rice krispy treats! I think I’ll have to try it. So much easier than melting butter…
Oh, Amy! Thank you!
this recipe makes my kids killing me because when they saw the photo of the crispie they want me to make this right away …I told them ok…ok… I need to read it first. Your photos are perfect .
Thanks, Raquel! (And, uh, I’m sorry that I’ve made your kids go insane.)
First of all, I absolutely love rice krispies treats. Probably one of my favorite desserts of all time. Secondly, I absolutely love your blog. I came upon it thanks to Sarah from Anything But Academia. Your words make me smile and your food makes my tummy jump for joy. I can’t wait to get cooking and try out some of your awesome recipes. Happy New Year!
Well, that settles it. Obviously you and Sarah are my new best friends. Let’s get matching jogging pants!
Thanks so much for your kind words…
Beautiful (and I’m sure delicious)!
(1) I’m just saying that a rice crispie treat house competition wouldn’t kill anybody.
(2) You should know that in the South, women wear bright coral-colored lipstick and yoga pants at the same time. Like, even if they are just going out to the driveway to water a plant, or get the mail or what have you. Just want to keep you in the loop– when the Queen visits, you have options.
God, you’re smart.
Whoa…this is such a good idea! Makes me mad I didn’t think of it first! Haha. I bet these are so delicious. And I love the way you write…so witty!
I absolutely love the writing on the picture. Get ready, the camera crew is waiting at your doorstep–you made it! You are famous!
And what a fun twist to a childhood classic. Very sophisticated, indeed! xo
Dear Cara,
Now that I am famous, I won’t forget you.
Sincerely,
movita
Even though we just recently met online, I think it’s fair to let you know that now I must curse you. I can’t stop eating these. And my children aren’t interested in them so that means now I will eat them all, probably by the end of the evening (and I only made them 3 hours ago). That means a double curse. My hips and thighs would also like to declare their own triple curse.
But my tastebuds are super happy and thank you infinitely.
I am always happy to help out! I’m so glad that I inadvertantly found you a treat that you can eat without wee child hands grabbing at you…
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I just found your blog today. This Rice Krispy recipe is so interesting. Could you tell me what Fleur de sel is? Thank you for brightening my day with recipes and furniture distressing instructions.
m
Hi Margie! Fleur de sel is salt – sea salt! Check it out: http://en.wikipedia.org/wiki/Fleur_de_sel
How did i miss this????????????????????????
Love fleur de sel and this recipe is gorgeous. Never been a fan of marshmallows but love them in krispy treats!! Beautiful, MB .. stunning recipe!!!
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