Snap, crackle, pop… they are a childhood memory and I’ve always enjoyed snacking on Rice Crispy squares. When Starbucks came out with their version, I found myself buying it. And I finally found this easy recipe and I’ve made it so many times and I’ve adapted it to make it work for me. Here’s the original http://smittenkitchen.com/blog/2009/11/salted-brown-butter-crispy-treats/
Rice Crispy Squares, 3 ways
Prepare 1 11×17 baking sheet with baking spray/cooking spay
3/4 cup of earth balance butter
1 full bag of mini marshmellows
1/4 tsp salt
1/2 of a 1/4 tsp of salt
9 cups of Rice Krispy cereal
1/2 cup of nutella
1/3 cup of peanut butter
1/2 bag of mini marshmellows
1/4 cup of chocolate chips
1. In a large pan, melt butter over medium-low heat until it turns clear golden. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. And keep stirring. Stir and stir until its all melted and smooth.
2. Remove the pot from the stove and stir in the salt and cereal together. Keep stirring and stirring until combined.
3. Spread onto prepared pan. Use a spatula to make it flat. Let it cool.
4. Prepare the toppings. Get creative, here’s how I did mine: Spread Nutella on 2/3 of the pan with a knife. Sprinkle marshmallows. Melt 1/3 cup of peanut butter in a bowl in the microwave (about 2 min). Drizzle peanut butter on the other 2/3 pan. Lastly, add chocolate chips to the middle.
There you have it, Nutella & Marshmallows, Nutella, Peanut butter, Chocolate chip & Marshmallows, and Peanut butter & Marshmallows.