I recently sent a care package to my counselors who led my New Mexico service trip. I sent my Watershed Chocolate Chip Cookies, and my favorite Snickerdoodles. However, one of my counselors had a gluten allergy, and I couldn’t leave him out of the fun! That is why I made this gluten free (and delicious) treat.
Rice krispie treats bring back so many childhood memories. I remember in 4th grade we used to get some sort of packaged snack to our classroom in the afternoon, usually raisins or pretzels or teddy grahams. On some occasions however, we would get those big rice krispie treats in the shiny blue wrapper. Those were the days.
This recipe takes the sweet, gooey, crispy treats of childhood to a new level that both adults and kids will love. I love recipes that put a twist on classic food items. These have a nice nutty, flavorful taste due to the brown butter and aromatic cinnamon as opposed to the sickly sweet store-bought treats.
Plus this recipe is fail proof and reliable, is no-bake and has only 5 ingredients. What more can you ask for? These are perfect for kids, bake sales and to ship to friends in the mail. I made them with Erewhon Gluten Free Brown Rice Cereal… so they are healthy right? 😉
Do you have any good gluten free recipes?
8 tablespoons unsalted butter
1 10-ounce bag mini-marshmallows
heaping ¼ teaspoon kosher salt
1 teaspoon cinnamon
6 cups puffed rice cereal (I used Erewhon Gluten Free Brown Rice Cereal)
Grease an 8 by 8-inch square pan.
Melt the butter over medium-low heat in a large pot. Once melted,
whisk constantly til the butter froths and then begins to turn brown and
smell nutty. Keep whisking until it is studded with deep caramel brown
flecks, then immediately take off the heat (butter goes from brown to
burnt very rapidly, so keep close watch). Add the salt and cinnamon, and
whisk until incorporated. Add the marshmallows, and stir using a silicone
spatula until the marshmallows are melted and the mixture is uniformly
smooth. Add the cereal and gently fold in, til evenly distributed.
Pour the cereal mixture into the prepped pan, and using a piece of
waxed or parchment paper, gently press down into the pan to make an even
layer. Allow to cool, then cut with a sharp knife into 16 squares.
Adapted, slightly, from Bowl Licking