Rice Crispy Treats: Original, Cookies & Cream, Strawberry
Want to add some pizazz to your rice crispy treats? We’re here to inspire you with recipes for a couple new flavor ideas: strawberry and cookies & cream. Of course we’re also including a recipe for the original flavor because they still satisfy that sweet treat craving now and then!
A video demonstration of this recipe can be found on Celiac Kitchen’s YouTube channel.
Rice Crispy Treats
Original
Ingredients:
6 tablespoons unsalted butter, cut into pieces for even melting
10 ounces + 2 cups mini marshmallows
1 teaspoon vanilla extract – as always, be sure this is gluten free
¼ teaspoon salt
6 cups crispy or puffed rice cereal – make sure this is gluten free, the well-known brand with the 3 little elves on the box is NOT gluten free
Directions:
Melt butter over medium low heat until it bubbles, starts to get frothy and aromatic
Add 10 ounces mini marshmallows (mini for melting to a consistent temperature)
Cook until marshmallows are melted, mixed in with butter, bubbles begin to surface from the bottom and temperature reaches 205 - 210°F
Remove pan from heat
Add 1 teaspoon vanilla extract – as always, be sure this is gluten free
¼ teaspoon salt
Mix well
Stir in ½ the rice crispies to get a good start on blending ingredients
Add 2 more cups mini marshmallows and remainder of rice crispies
Mix well
Put in parchment-lined 8” x 8” pan
Press gently to shape
Allow to cool at least 1 hour; can sit overnight
Slice and enjoy!
Cookies and Cream
Ingredients:
6 tablespoons unsalted butter, cut into pieces for even melting
10 ounces + 2 cups mini marshmallows
1 teaspoon vanilla extract – as always, be sure this is gluten free
¼ teaspoon salt
5 cups crispy or puffed rice cereal – make sure this is gluten free, the well-known brand with the 3 little elves on the box is NOT gluten free
1 cup (15) gluten free double stuff Oreos
Directions:
Take the cream filling out of 7 cookies and set aside
Crunch up outer layer of the cookies
Cut up remaining cookies with filling
Melt butter on medium low until it’s frothy and you can smell it *
Turn heat to low and add 10 oz of mini marshmallows
Coat marshmallows with butter and let them soften
Continue cooking on low heat until marshmallows are melted, mixture is smooth and bubbles surface (205 – 210°F)
Remove from heat
Stir in:
1 teaspoon vanilla
¼ teaspoon salt to help with flavor
Add Oreo cream; melt
Add ½ the cereal and stir to combine ingredients
Stir in:
2 cups mini marshmallows
About ½ the cookies
Remaining cereal
Add in remaining cookies
Gently press into parchment-lined 8” x 8” pan
Cool for 1 – 2 hours; can let them sit overnight
Strawberry
Ingredients:
Up to 1 ounce freeze dried strawberries, amount based on preference; when ground to a powder 1 ounce = about 3 tablespoons
6 tablespoons unsalted butter, cut into pieces for even melting
10 ounces + 2 cups mini marshmallows
1 teaspoon vanilla extract – as always, be sure this is gluten free
¼ teaspoon salt
6 cups crispy or puffed rice cereal – make sure this is gluten free, the well-known brand with the 3 little elves on the box is NOT gluten free
Directions:
Freeze dried strawberries add a little bit of color and a lot of flavor without adding moisture
Grind up to 1 ounce (3 tablespoons) freeze dried strawberries into a powder; adjust amount to your preference
6 tablespoons unsalted butter, cut into pieces for even melting
Melt butter over medium low heat until it starts to get frothy and aromatic, 4 – 5 minutes (browned butter does not compliment strawberry flavor)
Stir in 10 ounces marshmallows, turn heat to low
Remove from heat once marshmallows are melted, mixed in with butter, bubbles begin to surface and temperature reaches 205 – 210°F (takes about 4 – 5 minutes)
Stir in:
1 teaspoon vanilla extract – as always, be sure this is gluten free
¼ teaspoon salt (little bit of salt adds another flavor to a sweet dessert)
Mix in strawberry powder so it’s a smooth texture, not grainy
Add ½ the cereal and 2 cups mini marshmallows while mixture is still warm and moves easily
Strawberry powder can seize slightly making this recipe harder to mix, but it will work!
Mix in remaining cereal
Once ingredients are blended, gently press into parchment-lined 8” x 8” pan
If you add any slices on top please note, they are unsweetened and do have a bitter taste
Cool for 1 – 2 hours; can let them sit overnight
Please note:
*It’s okay if butter gets a little brown on original and cookies and cream, but brown butter does not compliment the strawberry flavor