Over Christmas my friends, Ashley and Charlotte, and I made rice crispy treats. While making it we looked at the cereal box and it said something like “your friends will be in awe.” Or something just as hyperbolic. And we laughed because they are just rice crispy treats. Everyone has eaten them one million times. Why would you be in awe?
But the thing is, maybe the box was right. I love rice crispy treats. I can’t stop eating them. While awe might be too strong, deep adoration is not. As a kid I always wanted them. They’re what I still like buying at coffee shops and bake sales. Most importantly they’re so simple to make and so easy to jazz up.
Maybe jazz up is too strong. Basically, I like to throw holiday-themed sprinkles in with the rice cereal. It adds a bit of color and seasonality. Easy peasy right? This year, for Valentine’s Day I’ve taken it up a notch and cut out heart shapes. I have a very nerdy love of cookie cutters, so any excuse to use them is a good one.
With the cookie cutters I made 12 hearts from a 9×13″ pan. There were lots of off cuts, which are perfect for snacking. And obviously tiny pieces don’t count as one piece, so you can eat as much as you want.
Not into hearts and Valentine’s Day? You can use any cookie cutters your like. I think Christmas cutters, circles and other geometric shapes, and anything kind of circular would be good. Elaborate cutters like dinosaurs, snow flakes, animals, and things with thin shapes will be unlikely to hold together.
Rice crispy treats are always going to be a hit. They’re yummy, with sprinkles they’re colorful, and the shapes are sure to please. Perfect for yourself, for your gals, or for anyone you like. Sure to inspire awe, right?
Messy level: Melted marshmallow can be a bit of nightmare, just be sure to use a big pot and a silicon spatula and you’ll be pretty mess free.
- 4 tablespoons butter
- 10 oz bag of mini marshmallows
- 6 cups for puff rice cereal
- sprinkles, optional
- 3" heart-shaped cookie cutters, optional
- In a large pot, melt the butter over low heat.
- Once the butter is melted add the marshmallows. Stir so that everything is coated in butter. Keep stirring occasionally until the marshmallows are completely melted and smooth. This takes about 5-7 minutes.
- Pour in the rice cereal and sprinkles (start with 1-2 tablespoons and add based on what looks good to you). Stir with a silicon spatula until everything is coated in a web of marshmallow.
- Pour the rice crispy mix into a 9x13" pan. Using your silicon spatula, press the rice crispy mix into the corners of the pan. Press until the mix is flat and feels fairly dense.
- Let the rice crispy treats cool for about 30 minutes.
- Press cookie cutters into the pan to cut out shapes. Use a knife to wedge them and serve.
