I’ve been trying the gluten-free thing the last few days (bit of a challenge!), so I decided to try my hand at making some gluten free Rice Krispie treats (though, to be totally honest, I didn’t actually use Rice Krispies). Apparently, Kellogg does make GF Rice Krispies, but I was unable to find any at my local Albertson’s or Whole Foods. So I used Nature’s Path Organic Envirokidz Chocolate Koala Crisp (man, what a mouthful — there’s a picture below), GF marshmallows, butter and GF peanut butter. These are almost organic, but not quite. (The butter and peanut butter were plain old, plain old.)
- 3-4 Tbsp. butter
- 4-5 cups mini GF marshmallows
- 6-7 cups GF chocolate rice crisps
- 2 big spoonfuls of GF peanut butter
- Melt the butter on low heat, stirring.
- Put in all of the marshmallows, and continue to stir until they are all melted.
- Turn off the stove (remove from heat).
- Add two (or three… or four…) heaping spoonfuls of peanut butter, and stir until the peanut butter has melted and is mixed in evenly with the marshmallows.
- Add the rice crisps immediately, and stir them into the mixture. (It might start to look like a sticky yet delicious disaster at this point, but keep going).
- Once everything is mixed up, dump the mixture into a lightly greased (I used a spray) 13×9″ pan. Push the stickiness around until it’s fairly well molded to the pan, about 1″ thick.
- Let sit for an hour or so, and then cut into tiny squares. I put a little too much grease on my pan, so I blotted the bottoms of my treats on paper towels before tupperware-ing them.
Now, let your pan soak for about a million years, and enjoy!