You probably wouldn’t think that a Rice Krispie treat would be reason to cheer, but if you haven’t had one in more than two years you may think differently. These treats are just one of many things that I haven’t been able to have for the past couple of years. It’s not as if I was overly fond of them to begin with, but occasionally I would just have that odd craving for one. While I always thought that Rice Krispies are safe for those with a gluten allergy or intolerance because they’re made with rice, not wheat, I was wrong! Regular Rice Krispies are made with barley and malt – both of which contain gluten proteins. I know, I know, such a learning curve! Just be sure to grab the right box at your grocery store – it’s the tannish / yellow box, not the familiar blue box that we all know and love.
Enough of that, now on to the fun stuff! The recipe is the standard Rice Krispie treat recipe:
6 cups of rice krispies
One – 10 ounce bag of marshmallows (about 40)
or 4 cups of mini marshmallows
3 Tablespoons of butter
Before you start, line a 9 x 13 x 2 inch baking dish with wax paper.
In a large saucepan, over low heat, melt the butter.
When the butter is melted, add the marshmallows and stir until completely melted.
Remove from heat and all the rice krispies. Stir until well-coated.
Using a spoon or spatula, pour the mixture into the lined baking dish – Be careful not to touch it with bare hands as it is very hot and sticky.
Once it is in the pan, spread it out using a large mixing spoon or an offset spatula if you happen to have one.
Let cool, and cut into two inch squares……
What a fun way to bring a treat to a friend’s BBQ!
Enjoy a wonderful, safe holiday – and all the goodies that go with it!
Kathleen’s Kitchen is a column running on Kate-book.com once a month. It is written by the amazing Kathleen Neafsey, who loves trying new recipes. Follow her on Twitter @dbmomkat. And make sure to look out for her amazingly fun column, Fabri-Kate.