Now that Kellogg's has come out with gluten-free Rice Krispies, it's possible to create a gluten-free version of the classic Rice Krispies Treats. I've adapted this recipe (with permission) to be gluten-free (and also dairy-free, if necessary) from the original Kellogg's treats recipe, which has been delighting kids (and adults) for generations.
These gluten-free Rice Krispies Treats are best if eaten immediately as soon as they've cooled down but you can keep them reasonably fresh for two to three days (possibly to add to school lunches) if you wrap each individual square tightly with plastic wrap.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 large gluten-free treats
- 6 cups gluten-free Rice Krispies
- 1 10-oz. package gluten-free marshmallows (my article Gluten-Free Marshmallows explains which brands are safe)
- 3 tablespoons butter (to make dairy-free Rice Krispies Treats, substitute either coconut oil or a non-dairy shortening such as Spectrum Organics Butter-Flavor Shortening)
Melt the butter or non-dairy shortening in a small saucepan over low heat. Slowly add the marshmallows, and stir until the marshmallows melt completely and mix thoroughly with the butter/shortening.
Remove the saucepan from the heat. Stir in the gluten-free Rice Krispies and mix until all the cereal is coated. The mixture will be sticky.
Grease a 13 x 9-inch pan with butter or non-dairy shortening. Using either a greased plastic spatula or wax paper, carefully press the mixture into the pan, pressing it out into the corners and leveling it. Allow the treats to cool completely, then cut into squares.
To store uneaten treats, cover in plastic wrap.