Ruff-mallow

This came from a best of Seattle 2024 list from a restaurant called Little Jaye, a bakery on the side of the West Seattle BBQ shop Lady Jaye. It's scary simple, you are just making rice crispy treats with potato chips. You finally have a use for those half filled bags of broken chips, instead of tilting the bag into your mouth like a wild animal.

Why it works: It's fat and sugar wrapped in a nostalgic formfactor. The thickness of the ruffles adds a support for these not to fall apart, and the ridges add a bit of air so you don't break your teeth.

Yield: 8 - 2x4 wedges.

Time: 30 minutes

Pairing: What do you pair with this? Wild ambition, I don't know.

References:

https://www.thestranger.com/food-and-drink/2025/01/03/79854854/the-10-best-things-i-ate-in-seattle-in-2024

Equipment:

• 1 8x8 in pan, Sprayed

• 1 large Wok

• Heat Proof Spat

• Large mixing bowl, sprayed

Ingredients:

• 2 bags regular Ruffles

• 1 bag Marshmallows

• 1 stick unsalted butter

  
  

Instructions:

Melt butter over low heat until liquid.

Add marshmallows to butter, caramelized until a very light badge (see image)

Add 1 bag chips to sprayed mixing bowl

gently drizzle half of marshmallow mixture into the chips while stiring, you want enough to hold together, but not globed onto one area.

Add second bag of chips and repeat the process.

Pour mixture into square baking pan being carful to press into sides without breaking chips to much.

Let cool, and cut into2x4 inch wedges.

Plating Instructions

These are finger foods, put you can drizzle half in tempered chocolate if desired.

Tasting Journal

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