Healthier Version of Marshmallow Rice Crisp Treats

One of my childhood secret food crushes is homemade marshmallow rice crisp treats.  I had a variety of people in the neighborhood that I would beg to make them and I always counted on my Aunt Mary bring them to family reunions in Springfield, Illinois.  

In  the 90's Kellogg's started manufacturing rice crispy snack packs, but it didn't quite have the same handmade flavor I longed for.

I occasionally make the treat for my kids, but I wanted something just a little bit healthier.   My new and improved recipe comes with a new name too:  Ruby's Rice Puff Treat, because she likes these little puffy treats as much as I do!

4 cups mini marshmellows

6 cups brown rice puffs

3 tablespoons coconut oil.

a lil' dash of salt.

Melt coconut oil in sauce pan over medium heat, add marshmallows, stir until melted.

Or in a microwave dish add marshmallows and coconut oil, cook on high for 30 seconds, stir, 30 second more, stir, 30 seconds more, stir, 30 seconds, stir, 20 seconds, stir. (do not microwave for longer than 30 second intervals...marshmallows explode and boy is it messy)

Your marshmallows should be melted into one mass at this point. (if not, microwave again for 30 seconds and stir.)

 Add brown rice puffs into melted marshmallows mixture, fold quickly, about 15 times.

 Here's my helper Ruby!

 

Dump into a greased 13 x 9 x 2-inch pan  or into a parchment lined pan.  

 

Using buttered spatula or wax paper firmly press mixture into pan.

Cool and cut into squares (as it cools, it will become less sticky)



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