So far, my new invention – Brownie Rice Krispie Treat Pinwheels – are a huge hit! And, they are the first of many more pinwheels to come. I’ve got a long list of other combinations I hope to try in the near future so stay tuned… this is the beginning of a Krispie Treat Pinwheel movement!
I’ve been dreaming of rolling up brownies with Rice Krispie treats for some time. Last year, we made candy sushi, which involves rolling a thin layer of Rice Krispie Treats around various fillings. My wheels started turning about how many different dessert combinations I could make using the classic marshmallowy rice cereal treats as a base.
This brownie swirl was one of my first ideas as I liked the idea of juxtaposing the dark chocolatey gooey-ness with the light, crunchy airy vanilla treats.
For the sake of ease, I used a boxed brownie mix for this recipe. You could substitute your own homemade brownies, but since the two different layers and pinwheel rolling is a little fussy, I suggest letting Duncan Hines or Ghirardelli help with the work. This more of twist on a junky, feel-good classic than it is a gourmet dessert.
I’ve made these pinwheels a few times and took a bunch of photos along the way to demonstrate the process. The Rice Krispie Treats are quite malleable, and therefore forgive-able. You made need to do a little patching as you work.
First tip: If you have a nonstick pan, use it to make the Rice Krispie Treats. It makes clean up SO much easier! The marshmallow creates such a sticky mixture that can be hard to work with, and hard to clean, especially if you let the pan cool and dry completely.
The recipe for Brownie Krispie Treat Pinwheels involves making a thin layer of each treat, before layering them and rolling them. When spreading your layer of Rice Krispie Treats on the pan, I suggesting using a spatula coated with nonstick spray or heavily smeared with butter.
Parchment paper is also key to this recipe for both layers. It allows you to easily manipulate the layers and combine them for rolling. The brownie batter should be spread about a half inch thick on your pan.
Once you have both pans finished and brownies have cooled for about 10 minutes so that they are warm and pliable but set, you cut each sheet in half to make two rolled logs. I used a sharp knife to cut through the brownies and Rice Krispie Treats and then kitchen scissors to cut through the parchment paper.
I found it was easier to first layer the Rice Krispie Treat on the brownie. The brownie is more fragile. Once you have the two layers together (as pictured below), you can carefully flip the half sheet-size layers.
You can then peel back the parchment from the brownie layer to roll up the log that will be sliced to create your Brownie Rice Krispie Treat pinwheels.
When rolling up, I rolled starting from the longer end. So, start with the edge that you cut (that was in the middle of the sheet pan) facing you. It will be the inside of the pinwheel. If you do it the other way, no big deal… you will just have a bigger log and pinwheels larger in diameter.
If you have ever rolled cake or other baked goods, you know it can be a little tricky. The first part is the most difficult. Take your time and go slowly. As you go, keep the roll as tight as possible. Take a look at the Rice Krispie Treat along the way and make sure it doesn’t get holes where you can see the brownie. If it does, don’t worry! You can patch it up with a little more Rice Krispie Treat from a thicker area. Just use your fingers to mold the roll as you go.
Once the log is finished, the brownie will still be a bit warm. Let the log sit for a bit and cool completely. This helps set the log and makes the pinwheel cutting easier.
When they are cool, use a serrated knife to cut pinwheels, about 1/2 to 3/4 inches thick. Each log makes about 10-12 pinwheels.
Surprisingly, the Rice Krispie Treats stay crunchy. We stored the pinwheels in an airtight container at room temperature for 3 days before eating them all and they were slightly softer but still delicious.
We asked all the taste-testers of the new invention if they really liked the Brownie Krispie Treat Pinwheels or if the felt like the two desserts were better off on their own. Rave reviews, even from a friend who doesn’t like desserts, confirmed these are a hit! One girlfriend went so far as to say they were her favorite of all the desserts I’ve made!
My officemates are a bunch of foodies who sampled the second batch of Brownie Krispie Treat Pinwheels and they were also enthusiastic, and they are true critics who don’t share food feedback “just to be nice.” Juliana (whose photos can be found on Instagram here) was inspired to photograph the pinwheels. She took the beautifully lit photo at the top of this post.
Let me know if you try the recipe or tag me on Instagram @WhippedTheBlog – Stay tuned for new Pinwheels coming soon!
Brownie Rice Krispie Treat Pinwheels
Makes 20-24 pinwheels
For the Rice Krispie Treats:
6 Tablespoons unsalted butter
8 cups mini marshmallows
1 teaspoon pure vanilla extract
6 cups Rice Krispie cereal
1/2 teaspoon salt
For Brownie
1 box brownie mix (18-20oz size)
I do not suggest the chocolate chip version, it may not work so thin.
Oil, eggs, and water as called for by the mix.
For Brownies
1. Preheat oven to 325 degrees.
2. Make the brownies per package directions, using the fudgy version if there is a choice.
3. Line two baking sheets with parchment paper.
4. Spread the brownie mix on one of the prepared pans, spreading until the mix is about 1/2 inch thick. It should nearly cover a normal sheet pan.
5. Bake the brownies for 14-16 minutes, until top is set and center is still a bit gooey.
6. Let brownies cool for about 10-15 minutes until warm but not hot.
For Rice Krispie Treats
1. In a medium sauce pan, melt butter.
2. When melted, add salt, vanilla and marshmallows.
3. Stir over medium heat until marshmallows are just melted. Remove from heat immediately.
4. Stir in Rice Krispies until combined.
5. Using a spatula coated with nonstick spray or butter, spread the Rice Krispie Treats on the prepared sheet pan, filling the pan completely. Rice Krispie Treats will be about 1/2 inch thick.
To Assemble Pinwheels
1. When brownie is warm and pliable but not hot, cut the brownie in half down the middle of the sheet pan, the short way, cutting through the parchment as well.
2. Cut the Rice Krispie Treats the same way, cutting all the way through the parchment paper.
3. Carefully put one of the brownie sheets (half the sheet pan) on the counter with the parchment side on the bottom.
4. Pick up one of the half sheets of Rice Krispie Treat and place it on top of the brownie with the parchment on top.
5. Flip the layers so that brownie is on top (see photos above) and peel the parchment off the brownie layer.
6. Carefully roll up starting with the longest side toward you.
7. Use your hands to close any holes in the Rice Krispie Treat and to mold the roll to keep the log a round shape.
8. When finished, let cool until brownie is no longer warm.
9. Using a serrated knife, cut the log into 1/2 inch to 3/4 inch slices to create your pinwheels.
These Brownie Rice Krispie Treat pinwheels last for at least 3 days stored in an airtight container.