As an immigrant to the US, I still remember the first time I tried homemade Rice Krispies treats, and I was hooked. I couldn’t believe three simple ingredients would result in such a tasty, easy treat.

This recipe is a more adult take on the classic: the ground cardamom gives the treats a complex lemony flavor, while the raw cocoa nibs provide crunch and a slight bitterness that balances out the sweet ingredients.

Ingredients:

3 cups miniature marshmallows

3 tbsp. butter (plus more for greasing the pan)

1 tbsp. honey

3 cups Rice Krispies (or similar) cereal

1/2 cup dried cranberries, chopped

2 tbsp. cocoa nibs

1 or 2 tsp ground cardamom (or the contents of around 6 green cardamom pods, ground)

1 pinch freshly ground nutmeg

Directions:

In a large saucepan over medium-low heat melt the butter with the marshmallows and honey (3-5 min). Remove from heat and mix in 2 cups of cereal, stirring well to coat. Then add the last cup of cereal, the chopped cranberries, and the spices. Mix thoroughly.

Use saran wrap to cover a square or rectangular pan, then grease the bottom and the sides with butter. Lightly press the coated cereal into the pan to your preferred thickness – I like them quite thin, around 1/2′ – and sprinkle the cocoa nibs on top. Cover with saran wrap and let cool for some time on the counter, don’t put them in fridge as they would harden too much. Cut them into squares, and enjoy!