Rice Krispie Treat Recipe
Brandon randomly texted me on Friday “Can you to make rice crispy treats?”. Umm, okay!
Brandon never ever wants anything sweet or dessert related and I on the other hand, always have a little spot I save especially for desserts of any kind. They are my weakness and you can pretty much always find a random container of chocolate covered pretzels in our house.
Also note: I am also not a huge baker. The perfect measurements / the importance of butter consistency cramp my creative style but I figured rice crispy treats should be easy enough to manage. I just had to keep them from burning.
I headed to the grocery store this morning (Sunday) which is right across the street and as I was leaving, Brandon said “and just make the regular kind without any healthy ingredients”.
Oh, Brandon. Little does he know… I opted for better options for ingredients and he didn’t even notice.
He’s actually sitting on the couch next to me right now, telling me how good they are - win.
Ingredients:
5 tablespoons salted sweet cream butter
1 bag of Dandies vegan vanilla marshmallows
4 cups Rice Krispies
sprinkles (optional)
*I choose ingredients free from artificial sweeteners and food coloring.
Directions:
Melt butter in a sauce pan (I used a Dutch Oven) over low heat, stirring occasionally.
When butter is completely melted, add in marshmallows and stir consistently - this will take 7 to 10 minutes.
When fully melted, turn off heat and add Rice Krispies - stirring continuously.
Gently press Rice Krispies into a greased glass baking dish and add sprinkles (optional) .
Let cool then cut into squares.
Enjoy!
