Rice Crispy Treats Recipe
Three ingredients, ten minutes — chai spiced, cookies and cream, pumpkin, fruity pebble, and peanut butter versions for after-school snacks and bake sales.
★ dessert
dessertChai Spiced Rice Krispie Treats!
These Rice Krispie treats are the perfect holiday treat to endulge in! bring them to your next holiday party, or to Christmas dinner! it will be a crowd pleaser!
Nicole RenardIngredients
- 3 tbsp Butter
- 10 oz Jet Puff Marshmallows
- 6 cup Rice Krispies cereal
- 3 tbsp Chai spice
Instructions
- 1In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- 2Add your Rice Krispie cereal. Stir until well coated. Add your chai spice.
- 3Use a buttered spatula or wax paper evenly press mixture 13x9 or 9x2 inch pan coated with cooking spray. Cool. Cut into 2- inch squares.
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Open in Pepper →The Pan Everybody Empties First
Butter, marshmallows, cereal. It's the one dessert you can start at 7 p.m. and still have cut into squares before bedtime, and nobody has ever turned down a piece.
Cooks on Pepper reach for these when the class party is tomorrow morning, when the potluck sign-up sheet came home late, or when it's raining and the kids need something to stir.
Every recipe here starts with that same melted-marshmallow base and goes somewhere different — Chai Spiced Rice Krispie Treats, Cookies & Cream, Oreo, Pumpkin, Fruity Pebble, Butterbeer, Tye-Dye, and a peanut butter batch.
Quick Tips
- 1
Melt butter on low
Keep the burner at low and stir constantly for 3 to 5 minutes so the marshmallows melt smooth instead of scorching on the bottom.
- 2
Save a handful of marshmallows
Stir in about 1 cup of mini marshmallows after you pull the pot off the heat so you get soft pockets throughout.
- 3
Press with buttered hands
Butter your fingers or a piece of wax paper and press lightly — packing them down hard makes the squares tough.
- 4
Cool before slicing
Let the pan sit 30 minutes at room temperature, then cut with a sharp knife for clean edges.
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