A few years ago I began to add chopped candied ginger to krispee treets (no copyright infrigement here), and they were well received. Never willing to leave well enough alone, and always willing to add chili and cayenne to backstop ginger, I found that these are great surprise on the snack table and terrific with rum drinks.
March 2009 updates:
1. Forget the 9×13 pan. Use a full sheet pan and a silicon mat. Stir everything with silicon spatulas.
2. Buzz the candied and dried ginger, chili powder, cayenne and salt (new!) in a small food processor and add the mixture to the melted butter.
5 T butter (yes, butter, not margarine or oil)
1/4-1/3 cup of chopped candied ginger (not minced — but a small chop)
3/4 tsp chili powder (not Texas Chili powder)
1/8 tsp cayenne powder
1/8 tsp ground ginger
1/8 tsp salt
1 10-oz bag of marshmallows
6 cups of rice cereal
1. Line a 9×13″ pan with parchment or butter it well.
2. Put the butter, chopped ginger, chili, cayenne and powdered ginger into a large (preferably non-stick) pan. Stir occasionally while the butter melts, then add the marshmallows. Stir until the marshmallows are melted and the mixture is a consistent color. Unlike the traditional recipe, in which you just melt the marshmallows and butter, you want to cook this mixture for at least a minute — let it bubble but not burn.
3. Add the cereal, mix it well , dump it into the pan, and press the mixture to make flat, even bars. Cut into cubes or bars with a sharp knife when cool.
4. ANOTHER WAY: Flatten the mixture on a silicon mat in a large sheet pan. Imagine that they are Cheese Straws and cut into long narrow strips.