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Crispy Rice Treats
gluten-free, milk-free
These can make a substantial snack. Cut them as large or small as you like them. – Adapted from the recipe on the Walmart marshmallow package.
Makes 16 jumbo squares (1-1/4" thick)
- 1/4 cup LouAna coconut oil*
- 8 ounces marshmallows
- 5½ cups gluten-free Erewhon crispy rice cereal
- ½ teaspoon vanilla
- ½ cup quality chocolate chips (optional)
Grease a 9" x 9" silicone pan with coconut oil, or line a conventional pan with foil and grease it. For thinner squares, use a larger pan.
Melt the coconut oil in a 3 quart pan. Add the marshmallows and hear over medium heat, stirring and squishing until they melt into a smooth white fluff. Add the rice cereal and vanilla. Quickly stir to mix before it cools. Spread half in the prepared pan. Sprinkle over the top with chocolate chips, and spread the rest over it. Pack down firmly. Leave until cold before cutting.
* RDB (plain, flavorless) or virgin (for coconut flavor)