Gluten Free Rice Krispies Treats Recipe
If you miss Kellogg's Rice Krispies Treats then this is the recipe for you! An easy, no-bake treat with squidgy squares of marshmallow-y goodness. Makes 16 squares or 8 bars.
Servings: 16 squares
Equipment
Ingredients
- 150 g gluten free puffed rice cereal
- 50 g butter (or margarine)
- 150 g mini marshmallows (double check they are gluten free)
- 0.5 tsp vanilla extract
Instructions
- Line an 8-inch square baking in with baking paper and set to one side.
- Add the butter to a large, non-stick pan and place on a very low heat until the butter has melted.
- Add the marshmallows and vanilla extract. Continue to keep on a low heat until the marshmallows have melted, mixing well.
- Remove the pan from the heat, pour in the rice puffs and mix together until combined. It may be a bit sticky!
- Pour the mixture into the lined baking tin and smooth out into one layer - be careful not to press down too hard. You want to keep the rice puffs as whole as possible, not crush them.
- Pop the tin in the fridge until firmed (approx an hour) and then cut into 8 bars or 16 squares.
Notes
- Storage: These Rice Krispies Treats will last in the fridge for up to a week - they may soften a little after a few days but will still be delicious!
- Cup Measurements: Hit 'US Customary' if you want cup measurements instead of metric, though I always recommend using scales for my recipes.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Rice Krispies Treats recipe and love it. It really helps support my website! Thank you xx
Nutrition
Serving: 1 square | Calories: 88kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g
