1Generously lubricate a quarter sheet pan with nonstick spray and line it with parchment paper for the Rice Krispie Treat.
2Generously lubricate a quarter sheet pan with nonstick spray and line it with parchment paper for the Rice Krispie Treat.
3Generously lubricate a quarter sheet pan with nonstick spray and line it with parchment paper for the Rice Krispie Treat.
4Melt and cook 20 grams of unsalted butter in a high-walled saute pan over medium heat for four to five minutes until lightly browned.
5Melt and cook 20 grams of unsalted butter in a high-walled saute pan over medium heat for four to five minutes until lightly browned.
6Melt and cook 20 grams of unsalted butter in a high-walled saute pan over medium heat for four to five minutes until lightly browned.
7Add 100 grams of miniature marshmallows, stirring and cooking for about a minute until fully melted.
8Add 100 grams of miniature marshmallows, stirring and cooking for about a minute until fully melted.
9Add 100 grams of miniature marshmallows, stirring and cooking for about a minute until fully melted.
10Add 50 grams of puffed rice bran cereal, stir until homogenously gooey, kill the heat, and add a little salt.
11Add 50 grams of puffed rice bran cereal, stir until homogenously gooey, kill the heat, and add a little salt.
12Add 50 grams of puffed rice bran cereal, stir until homogenously gooey, kill the heat, and add a little salt.
13Dump the Rice Krispie Treat mixture into the prepared pan and flatten it as much as possible while warm.
14Dump the Rice Krispie Treat mixture into the prepared pan and flatten it as much as possible while warm.
15Dump the Rice Krispie Treat mixture into the prepared pan and flatten it as much as possible while warm.
16Let the Rice Krispie Treat cool completely.
17Let the Rice Krispie Treat cool completely.
18Let the Rice Krispie Treat cool completely.
19In a small bowl, combine 35 grams of malted milk powder, 40 grams of powdered sugar, and nine grams of sifted wakame powder.
20In a small bowl, combine 35 grams of malted milk powder, 40 grams of powdered sugar, and nine grams of sifted wakame powder.
21In a small bowl, combine 35 grams of malted milk powder, 40 grams of powdered sugar, and nine grams of sifted wakame powder.
22Whisk the kelp mixture together until no clumps remain.
23Whisk the kelp mixture together until no clumps remain.
24Whisk the kelp mixture together until no clumps remain.
25In the bowl of a stand mixer, combine two large egg whites with 50 grams of glucose syrup.
26In the bowl of a stand mixer, combine two large egg whites with 50 grams of glucose syrup.
27In the bowl of a stand mixer, combine two large egg whites with 50 grams of glucose syrup.
28In a high-walled saute pan, combine 475 grams of granulated sugar, 550 more grams of glucose syrup, and 150 grams of water.
29In a high-walled saute pan, combine 475 grams of granulated sugar, 550 more grams of glucose syrup, and 150 grams of water.
30In a high-walled saute pan, combine 475 grams of granulated sugar, 550 more grams of glucose syrup, and 150 grams of water.
31Bring the sugar mixture to a simmer and continue cooking over medium-low heat until it reaches 250 degrees Fahrenheit.
32Bring the sugar mixture to a simmer and continue cooking over medium-low heat until it reaches 250 degrees Fahrenheit.
33Bring the sugar mixture to a simmer and continue cooking over medium-low heat until it reaches 250 degrees Fahrenheit.
34Whip the egg whites and glucose syrup in the stand mixer to stiff peaks.
35Whip the egg whites and glucose syrup in the stand mixer to stiff peaks.
36Whip the egg whites and glucose syrup in the stand mixer to stiff peaks.
37Slowly and carefully drizzle in the boiling sugar mixture into the egg white mixture while the mixer is running, avoiding the sides of the bowl and the whisk.
38Slowly and carefully drizzle in the boiling sugar mixture into the egg white mixture while the mixer is running, avoiding the sides of the bowl and the whisk.
39Slowly and carefully drizzle in the boiling sugar mixture into the egg white mixture while the mixer is running, avoiding the sides of the bowl and the whisk.
40Once all sugar is added, whip on high speed for eight full minutes until smooth and glossy.
41Once all sugar is added, whip on high speed for eight full minutes until smooth and glossy.
42Once all sugar is added, whip on high speed for eight full minutes until smooth and glossy.
43Add a teaspoon and a half of vanilla paste and quickly fold in the kelp and malted milk powder mixture.
44Add a teaspoon and a half of vanilla paste and quickly fold in the kelp and malted milk powder mixture.
45Add a teaspoon and a half of vanilla paste and quickly fold in the kelp and malted milk powder mixture.
46Scoop the kelp nougat out onto the waiting Rice Krispie Treat and spread it out into an even layer while it's still warm, keeping your tool lubed with nonstick spray.
47Scoop the kelp nougat out onto the waiting Rice Krispie Treat and spread it out into an even layer while it's still warm, keeping your tool lubed with nonstick spray.
48Scoop the kelp nougat out onto the waiting Rice Krispie Treat and spread it out into an even layer while it's still warm, keeping your tool lubed with nonstick spray.
49Optionally, press down the nougat with another oiled sheet pan to flatten it.
50Optionally, press down the nougat with another oiled sheet pan to flatten it.
51Optionally, press down the nougat with another oiled sheet pan to flatten it.
52Place a couple of sheets of nori on top of the nougat while it's still warm so they stick.
53Place a couple of sheets of nori on top of the nougat while it's still warm so they stick.
54Place a couple of sheets of nori on top of the nougat while it's still warm so they stick.
55Once cooled, turn the nougat out onto a lightly oiled countertop and trim off the edges.
56Once cooled, turn the nougat out onto a lightly oiled countertop and trim off the edges.
57Once cooled, turn the nougat out onto a lightly oiled countertop and trim off the edges.
58Cut the nougat into individual bars.
59Cut the nougat into individual bars.
60Cut the nougat into individual bars.
61Enrobe the bars in white chocolate.
62Enrobe the bars in white chocolate.
63Enrobe the bars in white chocolate.
64Optionally, add green coloring to the white chocolate.
65Optionally, add green coloring to the white chocolate.
66Optionally, add green coloring to the white chocolate.
67Let the chocolate set and the nougat sit overnight to achieve its final texture.
68Let the chocolate set and the nougat sit overnight to achieve its final texture.
69Let the chocolate set and the nougat sit overnight to achieve its final texture.