Gluten Free Rice Crispy Treats with 4 Flavor Options (Cookie Butter, Caramel Pecan, Samoa Cookie, Chocolate Sunbutter)
Crisped rice cereal treats are probably a favorite of many of us growing up, they were definitely one of mine! Now that I am an adult I still love them and see how easy and fun they are to make, and also how simple it is to totally change up the flavor from just the typical plain marshmallow flavor. For all of these I used the white honey marshmallow recipe from my last book Every Last Crumb!
Yield 1-13x9 pan each flavor
Base Rice Crispy Treat:
In a large bowl for a stand mixer combine ½ cup cold water and 2 tbsp grass fed gelatinand using the whisk attachment, whisk on medium high speed until well mixed and fluffy looking, about 2 minutes. In a heavy bottomed saucepan combine 1 cup honey, ½ cup water, 1 tsp vanilla extract and ¼ tsp sea salt. Bring to a boil and allow to boil until the temperature reaches 240 degrees on a candy thermometer, about 10-15 minutes. Carefully pour the honey mixture into the stand mixer bowl and begin to whisk on low speed gradually increasing to high. Continue to mix on high until the mixture is white and fluffy looking, about 3 minutes or so. Immediately to the bowl add 8 cups of non-gmo crisped rice cereal or sweet potato chips and fold into the marshmallow by hand. Once fully incorporated, evenly press into a lightly oiled 13x9 inch pan and place in the refrigerator to cool and set for at least 1 hour. Slice and serve plain or try one of the flavor options below!
● Cookie Butter: To the finished marshmallow add ½ tsp ground cloves, ½ tsp ground ginger, ½ tsp allspice and ½ tsp ground cinnamon and proceed according to the directions.
● Caramel Pecan: To the finished marshmallow fold in ½ cup chopped pecans and proceed according to the directions. While the treats set, prepare the caramel by combining 1 ¼ cup palm sugar, ¾ cup butter or ghee, 2 tbsp heavy cream and ¼ tsp sea salt in a heavy bottomed saucepan. Allow mixture to come to a boil and cook until it becomes thick and sticky looking, about 5 minutes. Pour over the set treats and top with additional pecans if desired.
● Samoa Cookie: To the finished marshmallow fold in ½ cup unsweetened coconut flakes and proceed according to directions. While the treats set, prepare the caramel as described above as well as melt 1 cup chocolate chips with 1 tbsp coconut oil in a glass bowl in the microwave for about 2 minutes. Drizzle both the caramel and melted chocolate over the set treats and top with additional shredded coconut if desired.
● Chocolate Sunbutter: Once the treats have set spread 2 cups sunbutter over the top and pour 2 cups of melted chocolate chips combined with 2 tbsp of coconut oil over the sunbutter. Return to the fridge and allow to set for an additional 30 minutes.