One of the best-loved holiday treats in the U.S. is made with marshmallows and crispy rice cereal. Are they one of your favorites too but you’re not in the U.S.? If so, please leave a comment below and let me know what you like most about them…
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In this version of my old favorite, not only did I dress them up a little for Christmas with cranberries, walnuts and chocolate chips, they are, of course, gluten-free and, if you want to make them that way (option is in the recipe below), they now can be casein-free, too.
Even if the new Kellogg’s® Rice Krispies® Gluten Free cereal weren’t whole grain rice… I’d still have made this gluten-free snack just to celebrate the first time in over 12 years that I could make an old favorite. You see, I haven’t had Rice Krispies® in a long time, but now they are available in a gluten-free version.
When I saw them in the store, I bought some to see how they were and I just loved them! I didn’t receive anything for trying them or for writing this post.
After enjoying a couple of breakfasts out of that cereal box, I set out to make some of these quick and easy, crowd-pleasing treats from long ago. They really are easy — they can be ready in less time than it takes to fix a 30 minute meal!
Better yet, these marshmallow crispy treats are an economical recipe that will make your frugal meter quite happy.
Adapted from Kellogg’s® Rice Krispies® Gluten Free Treats recipe.
Gluten-Free Marshmallow Crispy Treats Dressed Up a Little – Also Casein-Free
- 1 1/2 Tablespoons Butter or Margarine (Can be dairy-free/casein-free margarine. Do not use diet or reduced fat margarine.)
- 5 Ounces Marshmallows, about 20 large, or 2 Cups Miniatures (Fresh marshmallows work best – be sure to check the ingredients for gluten.)
- 3 Cups Kellogg’s® Rice Krispies® Gluten Free Cereal
- Vegetable Cooking Spray, or Butter
Additions to Dress It up — Choose Any or All:
- 1/4 Cup Dried Cranberries (about 1 oz. – optional)
- 1/8 Cup Chopped Walnuts (optional)
- 1/8 Cup Chocolate Chips (optional)
In a large saucepan, melt the butter or margarine over low heat.
Add the marshmallows and stir until completely melted.
Remove from heat.
Add the cereal and additions. Stir until well coated.
Work quickly to do the following:
Spread in an 8x8x2-inch pan coated with cooking spray or butter. Using a sprayed or buttered spatula or waxed paper, press the mixture evenly into the pan.
When completely cooled, cut into 2×2-inch squares.
In a large bowl, microwave the butter and marshmallows on HIGH for 2 minutes.
Stir to combine.
Microwave on HIGH for 1 minute longer.
Stir until smooth.
Add the cereal and additions. Stir until well coated. Working quickly, press into pan as above.
Cool before cutting.
Makes about 12.
It can also be casein-free, dairy-free and lactose-free with an appropriate butter substitute. The additions are optional, so you can easily make it nut-free.
Added to these parties:
Vegetarian Mamma’s Gluten-Free Fridays
Tessa The Domestic Diva’s Allergy Free Wednesday