Description
Rice Krispies 3 ways? Who wouldn’t be game to switch up this classic dessert! Below you’ll find 3 of my favorite combos that are sure to impress anyone with a sweet tooth.
From Gaby Dalkin of What’s Gaby Cooking.
Ingredients
- 4 Tablespoons Butter
- 5 cups Miniature Marshmallows
- 5 cups Rice Cereal
- FOR THE COOKIES AND CREAM:
- ¾ cups Crushed Sandwich Cookies
- FOR THE STRAWBERRIES AND COCONUT:
- ½ cups Freeze-dried Strawberries
- ¼ cups Shredded Sweetened Coconut
Preparation
For simple rice krispie treats:
In a nonstick skillet, melt butter (see below for browned butter version). Add marshmallows and mix until smooth. Add rice cereal and stir until evenly coated with marshmallows.
Transfer the mixture to a buttered 9×9 pan and let cool.
For cookies and cream:
Follow the basic method above, adding crushed sandwich cookies along with rice cereal. Transfer to the pan and let cool.
For strawberries and cream:
Follow the basic method above, adding freeze-fried strawberries and coconut along with rice cereal. Transfer to the pan and let cool.
For browned butter:
Instead of simply melting the butter in the basic method, take it a step further and brown the butter before adding the marshmallows. (To brown the butter, continue heating the butter over low to medium heat until it starts smelling like toffee and you see brown bits in the butter.) Doing this gives the treats a nutty flavor and makes them extra delicious!
