Classic Crispy Rice Treats
- Level: Easy
- Yield: Makes 24 cereal treats
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 82
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 15
- Dietary Fiber
- 0
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 5
- Sodium
- 49
- Total: 45 min
- Active: 15 min
Ingredients
Nonstick cooking spray
4 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
6 cups crispy rice cereal, such as Rice Krispies
1 teaspoon pure vanilla extract
Pinch kosher salt
Decorative toppings, optional (see Cook's Note)
Directions
- Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
- Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
- Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
- Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.
Cook’s Note
To decorate these cereal treats for holidays and special occasions, sprinkle the top with 1/4 cup of your favorite sprinkles, chocolate chips and/or candy-coated chocolates (such as M&M’s) while still warm, pressing gently so they adhere.