Crispy Rice Treats Recipe - Christmas Squares
White Chocolate, Dried Cranberries, Marshmallows and Rice Cereal
Nov 20, 2008
The original Rice Krispie Treats recipe is trademarked by the Kellogg’s foundation and called for heating marshmallows and margarine on the stove before adding in Rice Krispies, vanilla, nuts and coconut. Ever since the simplified recipe first appeared on the back of a Rice Krispie breakfast cereal box in 1941, generations of children have eagerly looked forward to these sweet, gooey bars prominent at bake-sales and birthday parties.
Since the 1940’s, legions of home cooks have recreated, adapted, changed and modified the idea to suit their needs. This particular version of marshmallow crispy treats uses white chocolate and cranberries to create an attractive and sophisticated alternative to the three-ingredient classic, perfect for children and adults alike. The festive ruby red cranberries in make these rice cereal bars a perfect dessert for holiday parties, but they are also delicious year round.
Marshmallow Christmas Squares with White Chocolate and Dried Cranberries
Ingredients:
- 4 Tbsp unsalted butter
- 2 generous cups marshmallows
- ½ cup white chocolate chips
- 4 cups crispy or puffed rice cereal*
- ¾ cups dried cranberries
Directions:
- Line a 9 x 9” baking pan with parchment paper, allowing a few extra inches of paper on each end to act as a “sleeve”. This will make removing the marshmallow treats easier after they have cooled. For thinner marshmallow rice bars, line a 9 x 12” baking pan.
- In a large non-stick pot, melt butter, marshmallows and white chocolate chips on medium-low heat. Use a rubber spatula to stir until well combined.
- Add in puffed rice cereal and dried cranberries. Stir together until well coated.
- Using a spatula, quickly spoon the marshmallow mixture into the parchment lined baking dish and spread until evenly distributed. If marshmallow begins to stick, coat the spatula lightly with butter or non-stick cooking spray and try again. Press down with spatula or fingers until flat. Let cool for 15 – 20 minutes.
- Remove from pan by lifting out parchment paper. Cut into squares or use cookie-cutters to cut into desired shapes.
This recipe creates a gooey, chewy marshmallow bar. If a crunchier or crispier bar is desired, add an additional 1 to 1 1/2 cups rice cereal. White chocolate and cranberry marshmallow crispy squares are best served on the day they are prepared, although they will keep for up to three days if covered.
Bakers looking for more family-friendly holiday cookie recipes may also enjoy Easy Christmas Cookie Recipes for Kids and Cinnamon Orange Spice Cookies.
*This recipe can be prepared as a gluten-free dessert if a crispy or puffed rice cereal is used that does not contain barley malt flavoring. Check the back of the box for an ingredient list if a gluten-free product is desired.
 |
 |
 |
 |
