Kellogg’s has just come out with new gluten free version of their classic Rice Krispies cereal. This new cereal is made with whole-grain brown rice and they have taken out the barley malt. It is made in a separate facility and each batch is tested to ensure it is gluten free. It is the same price as the original too! Now that we have another great gluten free option here are a few recipes for some fun treats.
The Original Treats
This classic, delicious snack has been making memories for kids and parents alike for generations.
Ingredients
3 tablespoons butter or margarine*
1 package (10 oz., about 40) regular marshmallows*
- OR -
4 cups miniature marshmallows*
6 cups Kellogg’s® Rice Krispies® Gluten Free cereal
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies® and stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Chocolate Scotcheroos
It’s fun to say. They’re fun to make. And, thanks to the chocolate, butterscotch and peanut butter, they’re even more fun to eat.
Ingredients
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies® Gluten Free cereal
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1 cup butterscotch chips
1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Chocolate Peanut Butter Balls
These smooth, creamy morsels of chocolate-covered peanut butter are a crowd-pleaser, no matter the occasion.
Ingredients
1 cup crunchy peanut butter
1/4 cup margarine or butter, softened
1 cup powdered sugar
2 cups Rice Krispies® Gluten Free cereal
1 1/2 cups semi-sweet chocolate morsels
2 tablespoons vegetable shortening
54 mini-muffin paper cups
1. In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add Rice Krispies® cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
2. Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.
Gold Medal Sundae
Top each marshmallowy cereal cake with everyone’s favorite flavor of ice cream or frozen yogurt for a family-sized sundae party.
Ingredients
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies® Gluten Free cereal
3 cups frozen fat-free vanilla yogurt
3/4 cup strawberry ice cream topping
1 1/2 cups frozen non-dairy whipped topping, thawed
12 maraschino cherries, drained
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies® cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool.
4. Cut into rounds, using 3-inch cookie cutter. Top each round with frozen yogurt. Drizzle with ice cream topping. Dollop with whipped topping and top with cherry. Serve immediately.
Rice Krispies Dipper Treats
Whipping up these summery goodies and popping them onto ice-cream sticks with your kids makes any summer day a little cooler.
Ingredients
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies® Gluten Free cereal
- OR -
6 cups Rice Krispies® Gluten Free cereal
18 wooden ice cream sticks
1 1/2 cups semi-sweet chocolate morsels
- OR -
1 1/2 cups white chocolate morsels
1 tablespoon vegetable oil
Multi-colored sprinkles (optional)
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
2. Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into eighteen 3 x 2-inch bars. Push one stick into the bottom of each bar.
3. In small microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Dip bars into chocolate and decorate as you like. Place on wax paper lined baking sheet. Refrigerate until chocolate is set. Best if served the same day.
