Malted Miso Rice Krispies
recipes
These malted miso rice krispies treats are perfectly sweet and salty, with notes of rich nutty caramel and roasted wheat.
June 12, 2025
Malted Miso Rice Krispies
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These malted miso rice krispies treats are perfectly sweet and salty, with notes of rich nutty caramel and roasted wheat.
If you like nutty desserts, you’ll probably love Strawberry Pistachio Mini Pavlovas.
Ingredients and Substitutions
• White miso paste: A mild, slightly sweet fermented Japanese soybean paste commonly used in Japanese cooking with a delicate umami flavor.
Substitutions for white miso paste
- Soy sauce → Swap in 1 tablespoon (15g) soy sauce.
- Red miso paste → This has a stronger flavor but will still be delicious.
• Malted milk powder: A blend of malted barley, wheat, and milk that adds a toasty, caramel flavor. Malted milk powder is truly a game-changing ingredient for desserts.
How Should I Store Malted Miso Rice Krispies?
Leftovers can be stored in an airtight container at room temperature for up to 5 days.
To freeze, place on a parchment-lined sheet pan and freeze until solid. Transfer to an airtight container (or wrap each portion individually) and freeze up to 3 months. To defrost, let them thaw out at room temperature.
Malted Miso Rice Krispies
Ingredients
- 1 stick (113g) unsalted butter
- 1 tablespoon (15g) white miso paste
- 1 tablespoon (5g) malted milk powder
- 1 tablespoon (15g) vanilla extract
- Pinch of kosher salt
- One 10-oz bag mini marshmallows
- 5 cups (125g) Rice Krispies cereal
Instructions
- Line an 8-inch square baking pan with foil or plastic so that it covers the bottom and sides.
- In a large pot, melt the butter over medium heat until golden brown and toasty, about 5 minutes. Remove from heat and stir in the miso, malted milk powder, vanilla, and salt.
- Return the pot to medium heat. Add the marshmallows and stir until melted, about 5 minutes. Working quickly, add the cereal to the pot and stir to coat.
- Once coated, scrape the mixture into the prepared pan. With a spatula or greased hands, press the mixture into an even layer. Let cool for 30 minutes before inverting and slicing into squares.
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Hi! I’m eager to make these but unsure how much butter to use. My US sticks of butter are 113 grams. Should I refer to the count of sticks or gram volume? Thanks!
Hi Jenna! The recipe uses one stick of butter which IS in fact 113 grams! I just updated the recipe. Let me know how it turns out for you 🙂