UK Spice Krispies | Recipes | Halifax, Nova Scotia | THE COAST

UK Spice Krispies

Unchained Kitchen at Chain Yard Urban Cidery

click to enlarge UK Spice Krispies
Lenny Mullins
Unchained Kitchen,
at Chain Yard Urban Cidery,
2606 Agricola Street

These aren’t your auntie’s sticky, marshmallow-packed Rice Krispie squares. Kind of like souped-up caramel corn, but with a spicy kick, chef Lawry Deneau’s UK Spice Krispies are one of Chain Yard Urban Cidery and Unchained Kitchen’s classic bar snacks—designed for pairing with a cool, crisp cider. It’s the slow-burning, subtle warmth that sets this dish apart, and that same heat that’ll make them a perfect bite for a winter’s night.


Dry ingredients
2 cups Rice Krispies
¾ cup chopped raisins
2 cups toasted coconut
1 cup sunflower seeds

1 cup brown sugar
½ cup butter
¼ cup honey
¼ tsp salt
¼ tsp baking soda
2 tbsp madras curry paste


Melt brown sugar and butter together in sauce pot. Add remaining glaze ingredients and stir.

In a large mixing bowl combine the dry ingredients. Add glaze and with a rubber spatula, fold together the mixture. Spread onto baking sheet with parchment paper, to a uniform ½ inch depth.

Bake in oven at 275°F for 18 to 20 minutes.

Finish by turning oven up to 375°F for final two to four minutes to brown. Remove from oven and let cool completely. Crack into desired sized pieces and serve.
UK Spice Krispies
Lenny Mullins
UK Spice Krispies
Lenny Mullins
UK Spice Krispies
Lenny Mullins
UK Spice Krispies
Lenny Mullins
Chef Lawry Deneau

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