Peanut Butter Rice Krispie Treats
Rice Krispies Gluten Free cereal, made with brown rice instead of white, is the secret to Elisabeth Prueitt's crisp and chewy sweets.
Yield: 24 squares
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Total: 1 Hour, 30 Minutes
- 3 tablespoons coconut oil, plus more for greasing
- 1 bag marshmallows
- 3/4 cup creamy peanut butter
- 7 ounces (6 cups) Rice Krispies Gluten Free with Brown Rice
- Lightly grease a 9-by-13-inch baking pan with coconut oil. In a large pot, melt the 3 tablespoons of coconut oil. Add the marshmallows and cook thoroughly over low heat, stirring constantly, until they are melted, about 5 minutes. Add the creamy peanut butter and stir until incorporated. Remove the pot from the heat and immediately add the Rice Krispies. Using a wooden spoon or firm spatula, stir to coat them completely. Scrape the mixture into the prepared baking pan and, using a sheet of wax paper, press evenly on the mixture to compact it. Let the Rice Krispie treats cool completely, then cut them into squares and serve.
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