Are you missing Kellogg’s Squares?

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

Ingredients

  • 115g unsalted butter
  • 285g marshmallows
  • 1/4 tsp salt
  • 215g gluten-free rice crispy cereal

Method

  1. Butter a large square tin and line with greaseproof or baking paper. 
  2. Measure out the rice crispies, this will give you an idea of the size of saucepan you will need to use.
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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)

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One Response to Are you missing Kellogg’s Squares?

  1. Sarah says:

    These were yummy!!! Thank you!

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