Do you have any food from your childhood that you remember fondly, or perhaps still love secretly? Crispy Rice Treats with Marshmallows are a favorite of SO many people, but as we get older we begin to think these ooey gooey crispy creamy little nuggets of wonderful are FKO (for kids only). But not anymore! I have taken the classic Crispy Rice Treat and elevated it to grown-up status! It’s simple, really… brown a little butter here, add a little spiced Prairie Harvest Peppernuts there, leave a few marshmallow pillows unmelted, and cut into big grown-up sized bars. No kids allowed!
But really, how do you elevate the flavors in such a simple treat? I’ve got 3 key tips:
- Browning the butter until golden and nutty. Game. Changer. I will NEVER make any kind of crispy rice treat again without taking this extra step. They are SOOOoooooooo good!
- Adding peppernuts to the cereal mix for added graham (and anise!) flavor
- Kosher salt! This rounds out the sweetness of the marshmallows making the flavors fuller.
Golden Crispy Rice Treats for Grown-Ups!
1 cup unsalted butter, unwrapped, wrappers reserved
2 – 10 oz. bags mini marshmallows
5 cups crispy rice cereal, such as Rice Krispies
3 cups Prairie Harvest Peppernuts, traditional flavor, partially crushed (may substitute Golden Grahams cereal, if needed)
1 tsp. vanilla extract
3/4 tsp. kosher salt
Line a 9 x 13 pan with aluminum foil; spray with nonstick baking spray.
Place peppernuts into a gallon bag, using a mallot to partially crush; place into a very large bowl, along with reserved crispy rice cereal and 2 cups of mini marshmallows.
Meanwhile, in a large skillet, over medium high heat, melt butter, stirring often, cooking until butter begins to bubble and foam. When butter turns a dark golden color, and the fragrance is warm and nutty, remove skillet from heat. Add remaining marshmallows to butter and stir until melted; quickly stir in salt and vanilla. Pour marshmallow mixture over cereal/peppernut mixture in bowl and toss until evenly combined. Place mixture into prepared/foiled pan, using reserved butter wrappers to gently press mixture down evenly into pan. Let cool.
To cut, lift foil with treats from pan and place onto a large cutting board; use bench scraper or a butter knife to cut treats into bars, as desired (I typically cut mine into 18 bars). Store treats in an air-tight container.
- When pressing the warm, gooey mixture into your pan, save your butter wrapper! The butter on the wrapper will keep it from sticking to the melted marshmallow and will keep your hand clean!
- Using foil in the pan keeps your pan clean, but it also makes it easier to cut. Just pull the bars out, fold the foil down, and use a bench scraper or butter knife to cut!
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, April 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!
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