Lemon-Ginger Crispy Treats
makes 24 squares
- 1 16oz. bag large marshmallows
- 4 tablespoons salted butter
- 1 1/2 tablespoons fresh lemon zest
- 1 teaspoon lemon extract
- 7 cups puffed rice cereal
for the topping:
- 8 oz. white chocolate
- 1 tablespoon fresh lemon zest
- 1/8 teaspoon lemon extract
- 1/3 cup candied ginger, chopped
Line a 9 x 13 inch baking dish with parchment and spray lightly with cooking spray. In a 10-12 quart pot, melt the butter and marshmallows over medium low heat, stirring occasionally until melted and smooth, about 5 minutes. Remove the pot from the heat. Add 1 1/2 tablespoons lemon zest & 1 teaspoon lemon extract. Stir to evenly distribute.
Using a wet spoon or spatula, fold in the rice cereal until cereal is evenly coated with marshmallow mixture. Spoon mixture into the prepared baking dish. Using slightly damp hands or a wet spatula, press into an even layer. Let cool completely.
Place white chocolate in a medium microwave safe bowl. Microwave for 3 minutes (on HIGH power) stopping at 1 minute intervals to stir mixture. When chocolate is completely melted, stir in remaining lemon zest & lemon extract.
Pour white chocolate over cooled crispies. Spread evenly with a rubber spatula. Sprinkle chopped crystalized ginger on top and chill in the fridge for 10 minutes, or until the chocolate is set. Cut into 24 squares & serve.