I was never really a fan of rice crispy treats growing up. I thought they were too sweet and lacked any real flavor. It wasn’t until a few months ago that I decided to try Sweet Street’s Chewy Marshmallow with Brown Butter and Sea Salt.
I got hooked.
This thing actually had piece of marshmallows in it! Why didn’t anyone think of this before?? It’s kind of brilliant. Soft, chewy, and not as sweet as the traditional rice crispy treats.
I did want to create something a little healthier, aka I went to Whole Foods and grabbed the healthiest sounding rice crispy cereal I could find. I also bought their mini marshmallows because why not.
CHOCOLATE RICE CRISPY TREATS
INGREDIENTS (makes one 9×9 pan, cook time 20 minutes)
- 1 box One Degree Sprouted Brown Rice Cacao Crisps
- 1 stick unsalted butter
- 1 bag mini marshmallows
- 1/2 tsp sea salt
- 1 tsp vanilla paste or extract
PREPARATION
- Line and grease your baking pan.
- Using a medium pot, melt butter and 3/4 of the mini marshmallows. Whisk until they are fully combined.
- Whisk in salt and vanilla paste. Turn off heat.
- In a large mixing bowl, pour rice crisps and carefully drizzle melted marshmallow mixture.
- Add remaining mini marshmallows and ensure every rice crisp is covered in butter/marshmallow mix.
- Transfer to baking pan and press down on rice crisps.
- Set aside for 30 minutes, then cut into squares or whatever shape you want.
I was pleasantly surprised how flavorful these were. It was a bit tricky getting the melted marshmallow to be fully incorporated with every single rice crispy, but I made it work.
Don’t be intimated by this because it’s really not that difficult!
More Than A Craving 