Rice Krispies Gluten Free cereal, made with brown rice instead of white, is the secret to Elisabeth Prueitt's crisp and chewy sweets.

Elisabeth Prueitt
Recipe by Food & Wine March 2012

Gallery

Credit: Con Poulos

Recipe Summary

active:
15 mins
total:
1 hr 30 mins
Yield:
24 squares
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement