This simple recipe will have you feeling like a kid again! Rice crispy treats are the perfect, quick, no-bake dessert that happen to be suitable for many different dietary needs - so they're great to make for the holidays when you may have guests with various dietary restrictions. There are many recipes out there for rice crispy treats - including one on the box of Rice Krispies - but I think this recipe (with a bit more butter and marshmallows, plus the chocolate) creates a softer (and yummier!) treat. These rice crispy treats contain just a few ingredients and require about 5 minutes to make - that's it! I specifically made these for an easy low FODMAP dessert option and I used Rice Krispies (which are certified low FODMAP by Monash) and 365 mini marshmallows, but you can use other brands as long as the ingredient list is suitable for a low FODMAP diet. This dessert can also be made to be gluten free, as long as the brands you choose are certified gluten free for those who need it!
Prep Time: 5 minutes (plus additional once cooled if adding chocolate)
Cool Time: 1 hour
Ingredients (yields 12 treats):
1 stick (1/2 C or 4 oz) salted butter *I used one that has 90 mg sodium per 1 Tbsp serving, for reference - you can also use unsalted and add salt as desired
10 oz marshmallows (this was 1 bag of 365 mini marshmallows)
6 C rice crispy cereal (I used Rice Krispies, but you can use another brand, as well)
5 oz dark chocolate (break up into small pieces or purchase dark chocolate chips)
Nonstick cooking spray
*If following the low FODMAP diet, make sure to check the ingredient list of the brand you choose - vegan marshmallows are often not low FODMAP and different brands may vary. Additionally, if following a gluten free diet for celiac disease, ensure that all brands chosen are certified gluten free.
1. Melt butter in a large pot over medium heat. In the meantime, spray an 8x8 dish with nonstick spray.
2. Add marshmallows and stir consistently with a large spoon until melted and ingredients are well combined
3. Add cereal and mix again until marshmallow butter mixture coats the cereal evenly.
4. Remove pot from heat and transfer cereal mixture to 8x8 dish. Use spoon to gently spread the cereal mixture and even out the top of the rice crispy treats - be careful not to press down too firmly, or the treats will get tough when they cool. Allow the dish to cool at room temperature for about 1 hour before cutting into squares (mine were more like rectangles)!
5. Once treats have cooled and have been cut, melt the chocolate. I used a double boiler method (bring a small amount of water to a boil in a small saucepan and once boiling, place a larger bowl - heat safe - with the chocolate over the heat, stir continuously until melted). You can also melt the chocolate in the microwave for 30 second intervals, stirring between intervals.
6. Line a baking sheet with parchment paper or wax paper and place this near the stove if using a double boiler method (or near the bowl of chocolate if using the microwave method). You may choose to drizzle the dark chocolate over the rice crispy treats or dip the rice crispy treats in the chocolate - I did both! *If you choose to dip all of the rice crispy treats, you may need additional chocolate.
7. Allow the treats to cool at room temperature until the chocolate has solidified (about an hour). Store in an airtight container so the treats stay fresh!
Nutritional Analysis Per Serving (1 serving = 1 treat or 1/12th of recipe):
Calories 272 calories, Total Fat 12 g, Saturated Fat 8 g, Cholesterol 20 mg, Carbohydrates 39 g, Fiber 1 g, Protein 2 g, Sodium 144 mg, Calcium 2 mg
* I recommend choosing certified gluten free items for all ingredients if all possible sources of cross-contact need to avoided, such as in the case of celiac disease. Traditional Rice Krispies are not gluten free.