Gingerbread Crispy Treats

makes 24

Music Pairing: Must Be Santa by Bob Dylan

4 tablespoons (56 grams) butter

1 teaspoon (2 grams) ground ginger

1/2 teaspoon (1 grams) ground cinnamon

1/2 teaspoon (1 grams) ground cloves

10 ounces (280 grams) marshmallows (mini or regular)

Pinch of fleur de sel

6 cups (180 grams) crispy brown rice

Line a 9-inch (22-cm) by 13-inch (33-cm) pan with a sheet of parchment paper long enough to hang over the sides.

Add the butter, ginger, cinnamon, and cloves to a 4-quart deep pot. Cook over medium heat until completely melted. Reduce the heat to medium-low, and add the marshmallows. Stir until the marshmallows are completely melted (it’ll look like warm fluff). Stir in the salt. Add the crisped rice, and stir quickly, until well coated. Scrape the mixture into the prepared pan. Use a rubber spatula to press it out to the edges of the pan, and into an even layer. Let cool for about 30 minutes, until it’s set. Using the ends of the parchment paper as handles, lift the treats from the pan. Cut into 24 squares. Store in a tin, in a cool dry place for up to three days.