Rice Krispies Treats are one of those things that everyone loves to eat but no one ever thinks to make, unless they are living with 7-year-olds.
I don’t remember what I was reading late last night, but all of a sudden I had a hankering for Rice Krispies Treats. And then I thought, I should make some tomorrow for the food blog. And then I thought, I should make them CHRISTMAS-Y! With SEASONAL FLAVORINGS! And SPRINKLES! And I got really excited. This is the kind of brilliant thinking that strikes at 2 in the morning.
When I woke up this morning, I began to reconsider my grand plans. Rice Krispies Treats are pretty perfect all on their own … what if my attempt to make them Christmas-y only succeeded in making them disgusting?
But it’s been so long since I posted a recipe, I figured I might as well try it and see what happens. So I Googled for a little inspiration, and then made me some holiday Rice Krispies Treats. And guess what? They’re delicious! If you make them, you will love them. Even if you’re not a 7-year-old.
Because I can only eat so much sugar at one time, I split the regular Rice Krispies Treats recipe in half and made a half-batch of gingerbread treats and a half-batch of chocolate-peppermint treats. If you want loads and loads of treats, go ahead and double the recipes.
Recipe: Gingerbread Rice Krispies Treats
Adapted from RiceKrispies.com and Everyday with Rachael Ray
- 1½ tablespoons butter
- Half a bag of marshmallows (I used 26 marshmallows, a number I picked entirely at random)
- ½ tablespoon molasses
- Heaping ¼ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 3 cups Rice Krispies cereal
- Coat a baking pan with cooking spray. (I used a 2.2-quart Pyrex baking dish.)
- In large saucepan over low heat, melt butter.
- Add marshmallows and stir until they start to get melty, but aren’t completely melted.
- Add molasses, pumpkin pie spice and salt; stir until marshmallows are melted and everything’s blended.
- Remove saucepan from heat. Add Rice Krispies and stir until coated.
- Using wax paper or a buttered spatula, press mixture into pan. Let cool.
- Cut into squares — or circles, like I did, using biscuit cutters. You can use cookie cutters, too.
- Add festive holiday sprinkles! Michael’s (in the Marigold Center in SLO or in the Target shopping center in Paso) has a good selection. Mine are from Crate and Barrel.
Recipe: Chocolate-peppermint Rice Krispies Treats
Adapted from RiceKrispies.com
- ½ cup of chocolate chips
- 1½ tablespoons butter
- The other half of the bag of marshmallows
- ½ teaspoon peppermint extract
- 3 cups Rice Krispies cereal (or Cocoa Krispies if you mean business)
- Coat a baking pan with cooking spray.
- Heat chocolate chips over a double-boiler and stir until melted; set aside.
- Melt butter in a large saucepan. Stir in melted chocolate.
- Add marshmallows, and stir until melted. Remove saucepan from heat.
- Stir in peppermint extract.
- Add Rice Krispies and stir until coated.
- Using wax paper or a buttered spatula, press mixture into pan. Let cool.
- Cut into shapes and decorate!
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1 comment
Joe
December 11, 2009 at 10:50 pm (UTC -7) Link to this comment
I almost broke my tooth on one of those peppermint balls buried in soft Rice Krispie treat like little land mines. But thanks anyway for bringing them!