Before I was diagnosed with coeliac disease I used to love Kellogg’s Rice Krispies Squares.
But of course, these, like all other Kellogg’s products are now strictly off-limits due to the high amount of barley malt flavouring in them.
So imagine my joy at discovering that Adriana Rabinovich of Gluten-Free Cooking for Kids has a recipe for making a treat very similar to these delicious crispy, yet chewy, marshmallow bars. I made some of these recently and they are fantastic. I think I only had a couple of pieces, my family snaffled the rest! Be aware though it does make quite a lot, so make sure to use a BIG saucepan or just make half the first time. I’ve copied the recipe below and added a few bits of my own (hope you don’t mind Adi 🙂 )
If you prefer something a little sweeter, you can reduce or even miss out the salt. Also, I found one of these new silicone spatulas to be ideal for smoothing the top as the mixture stuck to a metal or wooden spoon, but not to the spatula.
Marshmallow Crispie Squares
- 115g unsalted butter
- 285g marshmallows
- 1/4 tsp salt
- 215g gluten-free rice crispy cereal
- Butter a large square tin and line with greaseproof or baking paper.
- Measure out the rice crispies, this will give you an idea of the size of saucepan you will need to use.
- Place the butter in the saucepan over medium heat. Melt the butter until foamy. The foam will eventually clear (be patient) and you will see the clear, golden liquid underneath.
- Using a wooden spoon stir to make sure the butter isn’t burning. It will go a lovely nutty golden brown colour – but do keep your eye on it as it can catch and burn very quickly after this point.
- When the butter is a nutty golden brown, add the marshmallows and salt and take the pan off the heat. The residual heat in the pan should melt the marshmallows gently. Stir a little to help the process, but if this isn’t happening, then place it back on the heat until the marshmallows are completely melted. Stir until smooth.
- Add the rice crispies to the marshmallow butter mixture and stir through to coat evenly. Using a spatula, place the mixture into the tin and press down firmly until it’s even and fills all the corners.
- Chill in the fridge for about 2 hours. When cold cut into squares or bars and watch them disappear.
If you liked this recipe, be sure to take a look at Adriana’s book “The Gluten-Free Cookbook for Kids” which has loads of kid-friendly recipes. And of course, big kids will love them too!
(Adriana wanted me to be sure to mention here that she first saw the recipe on a lovely website called www.smittenkitchen.com)