Honey Butter Rice Krispies Tteok Treats

I came to Rice Krispies Treats later in my life because we never made them at home, and the packaged ones served at my school cafeteria were way too saccharine for my liking. But after a few recipes helped me to see all that the treat can be, it’s not an exaggeration to say I’ve become an RKT fangirl, and not for the reasons you may think. 

Yes, the texture of the treat is much appreciated, but what impresses me the most is how the recipe can take on various flavors. Said flavor can cling onto the gooey marshmallow that typically binds the treat together or, as I’ve learned, can stand in for it altogether. Great non-marshmallow binders include peanut butter, tahini, or honey. 

In this recipe, I opt for honey butter, which is a combination I associate with Korean comfort food. Nothing beats a chip, scone, or chicken wing soaked in toasty, treacly honey butter. Plus, honey butter is super simple to make (melt honey and butter) and makes everything taste good.

To make the honey butter RKT, I bring sugar, honey, butter, and salt to a boil, then stir in the cereal. Half of that mixture is pressed into the bottom of the pan and the rest goes on top of another layer that represents who I am: tteok.

Right now you might be picturing those cylindrical rice cakes found in Korean tteokbokki recipes, but I’m talking about its sweeter counterpart. This type of tteok comes in a hodgepodge of shapes and sizes, and is served plain or dressed with sweet fillings or coating.

Sandwiching the sweet, bouncy tteok between two layers of honey butter Rice Krispies Treats creates a snack that teeter-totters between crispy and chewy while staying true to my Korean American identity through each and every fun bite.