When I saw the post from Serious Eats on making sushi out of Rice Krispie Treats and decapitated Peeps, I had to give it a shot.  Their recipe called for store bought Rice Krispies and Fruit by the Foot.  Of course, I had to make my own! 

Here is the recipe straight from Kellog’s website for Rice Krispie Treats:  

  • 3 tablespoons  butter or margarine
  • 1 package (10 oz., about 40)  regular marshmallows
  • – OR –
  • 4 cups  miniature marshmallows
  • 6 cups  Rice Krispies®


1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

     I thought it would be easier to mold the the Treats before they were set.  It wasn’t.  I found the easiest method was to let them set fully and then cut off slices about 1/2 an inch thick.  Also a good idea to butter your hands and have a cup of water standing by to quickly wash off sticky goo. 
     Fruit leather is very simple  and a heck of lot cheaper and tastier to make yourself.  Basically you make a fruit puree by peeling and pureeing in a food processor whatever fruit you feel like and then straining out the solids.  Depending on the sweetness of the fruit, add sugar to the puree to taste.  You can also add a touch of lemon or any spices you want at this point.  Cook the puree on the stove top until thickened.  This will vary depending on the water content in your fruit.  Line a rimmed baking sheet with sturdy plastic wrap (the kind that is microwave safe) or use a silpat baking mat.  Pour out the purée into the lined baking sheet to about an 1/8 to 1/4 inch thickness.  Place the baking sheet in the oven, try to keep any plastic wrap from touching the sides of the oven or the oven racks. Also try to make sure that the plastic wrap hasn’t folded back over on top of the purée. If this happens, the purée won’t dry out. Heat the oven to a low 140°F. If you have a convection setting, use it, it will speed up the process and help dry out the purée. Let dry in the oven like this for as long as it takes for the purée to dry out and form fruit leather. I usually keep it in the oven overnight, so about 8-12 hours. The fruit leather is ready when it is no longer sticky, but has a smooth surface.  I have even over dried it before and it became almost brittle but I just brushed it with some water and it became pliable again.
     I found it easier to shape individual pieces of the sushi and cutting the leather to fit the pieces.  It might have been possible to shape in rolls like regular sushi but I did not have a rolling mat.  I used Pop Rocks to garnish like roe as well as sesame seeds and chocolate sprinkles. 
I took these to a birthday celebration and had to get a shot of my biggest fan!!
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My name is Christy and I was born, raised, and still live in Austin, TX. I love to travel. I have been all over the US, Amsterdam, Paris, Barcelona, etc. My second favorite place in the world is Negril, Jamaica where I have been 10 times and counting. I am a trained pastry chef but I am not currently working in "the industry" right now. I became a pastry chef in part to complement the fabulous dinners conjured up by my best friends Ethan and Michelle, who hopefully will be contributing to this blog as well. We went through a 2 year period of "Tuesday Night" dinner parties which were a smorgasbord of bloody meat and red, red wine. Friendships and laughter. The men did all the cooking while the women got tipsy, as all dinner parties should be. If I wanted to participate with food, I had to bring something and I became Dessert Girl. Eventually I attended the Le Cordon Bleu program at the Texas Culinary Academy and received a certificate in Pastry and Baking. I have had several baking jobs but found it hard to make ends meet, so I earn my living elsewhere for now. I have had the pleasure of working with several celebrity chefs including Rebecca Rather, Bronwen Weber, and David Lebovitz. I have also cultivated some amazing friends and resources in the Central Texas area and would like to share my knowledge with all who care to join me. My most recent honor was winning Best Sweet at the Bacon Takedown during SXSW 2011. As the culinary icon Ms. Childs' says, "Bon Appetit!" ***CONTACT ME at or twitter @christy111luv***

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