I was looking for something to make for a 1980’s BBQ at work and thought back to the sweets that I enjoyed during that decade and settled on the ever popular (and one of my favorites) Rice Krispies Treat. During my middle school and high school days (which all took place during that stylish decade) we had bake sales all the time. My contribution was always brownies from a box while many others made Rice Krispies Treats. I remember wondering how hard it must be to clean the pan after melting all of those sticky marshmallows. I didn’t find out until well into the 1990’s that it is actually very easy to clean up after preparing these tasty treats.
What makes these gluten-free? Since Rice Krispies are made from rice they technically should be gluten-free. But there is always a chance of cross-contamination with gluten products. Kellogg’s makes these in a certified gluten-free facility. They are also made with brown rice while traditional Rice Krispies are made with white rice. They taste pretty much the same and still have the trademark “snap, crackle and pop.”
While I tend more towards gourmet treats there is something perfect about a traditional Rice Krispies Treat – made with just three ingredients – so I don’t feel the need to make any changes. But if you’re looking to spice it up a bit check out recent article from the Huffington Post: A Kitchy Kitchen Recipe: Rice Krispies Treats 5 Ways.
Looking for a simple dessert for a summer party? Go back to your childhood (that applies to all as they were first created in the late 1930’s) and make these yummy treats. I promise your plate will be empty at the end of your gathering.
| Gluten-Free Rice Krispies Treats | Print |
- 3 tablespoons unsalted butter
- 10 ounces marshmallows
- 6 cups gluten-free Rice Krispies cereal
- Coat a 13 x 9 x 2 glass baking dish with cooking spray.
- In large pan (4 to 5 quart) melt butter over low heat.
- Add marshmallows and stir until completely melted. Remove from heat.
- Add Rice Krispies cereal and stir until well coated with a wooden spoon or sturdy rubber spatula.
- Using a piece of wax paper (about the size of you hand) press the mixture evenly into the pan.
- Cool for at least an hour.
- Cut into 24 or 32 pieces depending on your size preference.
* For best results use fresh marshmallows.
* Store no more than two days at room temperature in an airtight container.
* To freeze, place in layers separated by wax paper in an airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
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