Snap, Crackle, Pop – Not only did most of us enjoy Rice Krispies as a morning breakfast cereal….but when we added marshmallows we definitely had a real “treat”.
As we try to eat healthier we don’t want to give up our favorite snacks completely. Below are two alternatives to the tried and proven Kellogg’s Rice Krispie Treats.
Original, natural, gluten-free options
The Original Rice Krispies Treats™
Ingredients
3 T butter
1 package (10 oz, about 40) Jet-Puffed Marshmallows or 4 cups Jet-Puffed Miniature Marshmallows
6 cups Kellogg’s® Rice Krispies® cereal
Instructions
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
- Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Naturally-Sweetened Crispy Rice Treats
Ingredients
8 T butter (1 stick)
.5 c honey
1.5 t vanilla extract
4 c puffed rice cereal
Instructions
- In a large pot melt butter over medium heat.
- When almost completely melted add the honey and peanut butter.
- Continuously stir all ingredients together for approx. 3 minutes.
- Remove from heat and stir in vanilla extract.
- Stir in puffed rice cereal making sure to coat all cereal pieces.
- Line an 8 x 8 baking pan with parchment paper and spread mixture in pan.
- Press down to make the top appear smooth.
- Refrigerate 1-2 hours. Cut into bars and serve.
- Store remaining treats in an airtight container.
Gluten-Free Crispy Rice Treats
Ingredients
8 T coconut oil
1 package marshmallows (10 oz)
1 t gluten free vanilla extract
1 box gluten free rice crisp cereal (10 oz)
Instructions
- In a large pot melt the coconut oil over medium heat.
- When almost completely melted add the marshmallows.
- Continuously stir ingredients together for approx. 3 minutes.
- Remove from heat and stir in vanilla extract.
- Stir in puffed rice cereal making sure to coat all cereal pieces.
- Line an 8 x 8 baking pan with parchment paper and spread mixture in pan.
- Press down to make the top appear smooth.
- Refrigerate 1-2 hours. Cut into bars and serve.
- Store remaining treats in an airtight container.
If you try one or both of these recipes, post a picture on our FaceBook page and let us know what you think!
Inspired by
ricekrispies.com
Kristin Marr
thespruce.com
wellplated.com
pinterest
