Just in time for holiday treat season, we caught up with Jessica Siskin, the food artist better known as @mister_krisp.
The art of crispy rice cereal treats from @mister_krisp.
Jessica Siskin doesn’t harbor any illusions about her cooking skills. “The only thing I know how to cook,” she says, “is scrambled eggs.” The New York writer and food artist is, however, something of a virtuoso when it comes to her favorite medium: crispy rice cereal treats.
Fruit, menorahs, wedding cakes. Cheeseburgers, tacos, ice cream cones. Even a replica of Van Gogh’s Starry Night. You name it, and Jessica has probably crafted it out of marshmallows and cereal and posted it on Instagram as @mister_krisp.
To inspire you to create your own no-bake cereal creations, here’s a base recipe and some festive examples from Jessica’s Treat Yourself! cookbook, plus tips from the master herself.
THE BASE FORMULA
For every 1 cup of crispy rice cereal you use, you need ⅔ to ¾ cup mini marshmallows and ½ Tbsp. butter. For a large batch, that works out to 12 cups cereal, 8 cups mini marshmallows, and 6 Tbsp. butter. The amount of food coloring you need will vary with the size of the batch and the type of coloring you use. I use AmeriColor Soft
Gel Paste or McCormick Food Color, and typically need
1 to 2 drops per cup of cereal.