This is a simpler method than the recipe on a box of traditional Rice Krispies. Plus, the peanut butter makes them scrumptious. I make them no other way.
- 2 T. butter
- 1 bag regular marshmallows
- About 1 c. peanut butter (I just scoop out a large blob with a wooden spoon.)
- 1 – 12 oz. box Kellogg’s Gluten Free Rice Krispies
Put the butter in a large glass mixing bowl, cover with 2-3 paper towels so they reach the bottom of the bowl to secure them and microwave on high for about 1 minute to melt. Swirl melted butter around bowl.
Meanwhile butter a large baking pan (I use a large Pyrex rectangular pan); set aside. It is crucial to have this ready before you begin melting the marshmallows.
Add marshmallows to melted butter and microwave on high for 1 minute. Remove, add peanut butter and stir. Return to microwave for about another minute depending on the wattage. (If you use a wooden spoon you can just leave it in the mixture.) Remove and stir quickly to smooth. Return to microwave for a few seconds if necessary.
Pour about ¾ of Rice Krispies into the mixture, stir, add remainder and stir until all are coated. This requires some muscles!
Immediately turn out into the buttered baking pan. Take a cold stick of butter and use it like a plunger pushing the mixture down. After a bit, put some butter on your fingers and finish by hand. Using a sharp, buttered knife, cut into squares. Allow to completely cool before storing–if there are any left, that is. 😉
Ideas, but I’ve only tried the first one:
Allow to cool without cutting, then cut into long, fairly thin bars, much like biscotti, and dip all or part in melted chocolate. Allow to harden on waxed paper or parchment paper. I did this for my granddaughter, Lily’s, birthday party.
Substitute a different kind of cereal for a portion of the Rice Krispies, like a GF version of Cocoa RK.
Add nuts or dried cranberries.