I would be hard-pressed to tell you the last time I made Rice Krispies Treats.
Several years, at least. Maybe more than several. Perhaps closer to a decade. I’m not sure.
The problem is twofold: first, they’re made with marshmallows, which aren’t my favorite to begin with. And second, with the posse being a bit “older’ now, they don’t seem too keen on them anytime they make an appearance.
I highly recommend that you try these. Because for someone that isn’t too big on marshmallow (i.e. me), these were fun and tasty.
And, I predict that given my current track record, I’ll probably make them again in the year 2024.
Cinnamon Rice Krispie S’More’s – adapted from Food52
- 4 tbs. butter (half a stick)
- 4 cups mini marshmallows, almost one full 10-ounce bag
- 1 tsp cinnamon
- 6 cups puffed rice cereal
- 10 regular-sized marshmallows
- 2 cups semi-sweet chocolate chips
Melt butter in a pot over medium heat, and then add the mini marshmallows and cinnamon, stirring with a heat-proof spatula until the entire mixture is melted. Remove pot from heat and add cereal, folding in until the whole mess is coated and gooey and sticky.
Dump contents of pot into a rimmed baking sheet coated with cooking spray. Flatten into one layer with your spatula, and then stick the dish into the freezer for at least 15 minutes.
Remove baking sheet from freezer and cut into 20 rectangles. Top half of the squares with a generous amount of chocolate chips.
Using a skewer, roast the big marshmallows over your stove burner until toasted and golden brown. Or, do what I did and spray a sheet of foil with nonstick spray, place the large marshmallows on the foil, and stick the sheet under the broiler for a moment till they’re done. Slide the toasted marshmallows carefully onto the squares with the chocolate. Smash the marshmallows with another squares, pressing together to form a sandwich. Repeat with remaining mallows and treats.