Let's face it, who doesn't love Rice Krispie treats? They're always a crowd pleaser and are quick and easy to make. Why simply melt the marshallows (booooring!) when you can make them toasty and golden too? Check out this two penny twist on the tried and true classic!
- 1/4 cup butter (half a stick)
- 35-40 regular marshmallows
- 6 cups puffed rice cereal (I prefer Rice Krispies, but use any brand you prefer)
- Parchment Paper
- Non-Stick Cooking Spray
Line a cookie sheet or baking pan with parchment paper and spray lightly with cooking spray.
Arrange marshmallows in a single layer and place on the 2nd highest rack in your oven. Toast marshmallows until they are lightly to medium browned. (At this stage, do not walk away from your oven since marshmallows change from toasty to burnt quite quickly!)
Meanwhile, melt butter in 3-quart saucepan. Carefully add toasted marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is syrupy.
Remove the saucepan from heat.
Add cereal and stir until well coated.
Press warm mixture evenly and firmly into buttered 13 X 9-inch pan. Allow this to cool and then cut into squares. Gobble immediately.