Ramen Rice Krispie Treats

Here’s the line.  The blurry line where you’re not sure if I’m a Rice Krispie genius or, more skeptically, that I’ve lost my mind.  

Never one to call myself a genius, I’m going to go out on a limb and assure you that these treats are on the good side of great… (that’s me just about calling myself a genius).  

We’ve got sugar appeal, salt appeal, crunch appeal, and melted marshmallows.  

You’ve trusted me before, grab yourself a pack of instant ramen, a jar of Furikake Rice Seasoning, and trust me.    I’m a weirdo, but let’s do this anyway. 

Traditional Rice Krispie Treats still stand, with cereal, marshmallows and butter.

We, because we’ve 65% bonkers, are adding crushed dry instant ramen noodles (yes, I’m totally talking Top Ramen), and a mega dose of sweet/salty/seaweed/umami Furikake Rice Seasoning (found at some fancy grocery stores and asian markets).  

If you’re unfamiliar, the ingredients on Furikake Rice Seasoning reads:  sesame seeds, seaweed flakes, salt, and sugar.  My furikake mix also contained bonito flakes and wasabi… delicious! Don’t be scared.   

Melted marshmallow and butter will act as our boo, our everything.  Glue, sweet, richness.  

It’s sticky, but stir.  

Two tablespoons of furikake seasoning into the cereal and ramen. Sesame, salt, sugar, and seaweed.  It’ll make sense.  I promise. 

Into a well-buttered 8×8-inch pan and pressed to fit.  

An 8×8-inch pan will create a thick treat.  If you like them on the thinner side, use a 9×13-inch pan.

Top generously with more crumbled ramen, and mega more furikake.  

I like to let the krispie treats rest in the refrigerator to firm before slicing.  

But after a bit in the fridge, it’s ON.  Call a friend.  You’ll need some help with self-restraint.  

Sweet, slightly salty, crunchy, unique, with a hint of a savory twist.  Call me crazy, but try it first. 

Ramen Rice Krispie Treats

• Author: Joy the Baker
• Prep Time: 60
• Total Time: 1 hour
• Yield: 9 1x

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Ingredients

Scale 1x2x3x

• 4 tablespoons unsalted butter, plus more for greasing pan
• 1 10-ounce bag large marshmallows (about 40 marshmallows)
• 5 cups Rice Krispie cereal
• 1 1/3 cup crushed instant ramen noodles (like Top Ramen), just less than 2 packages, divided
• about 1/4 cup furikake seasoning, divided

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Instructions

1. Generously butter an 8×8 or 9×9-inch square pan. Set aside.
2. In a medium saucepan over medium heat, stir together butter and marshmallows until melted and smooth.
3. While the marshmallow melts down, in a large bowl, toss together cereal and 1 cup crushed ramen noodles. Add the melted marshmallows mixture and 2 tablespoons furikake seasoning and quickly toss to coat all of dry ingredients in marshmallow.
4. Spoon mixture into the prepared pan, grease a spatula in a bit of softened butter, and use the spatula to press the mixture into the pan. Sprinkle with remaining ramen noodles and more furikake seasoning. Allow to rest in the refrigerator to harden for about 30 minutes before slicing and wrapping individually.
5. Krispie treats will stay fresh for about a week.

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