Giveaway contest ended, Friday May 13, 2011, 3 pm CST
In my last post, I shared my recipe for Chocolate Chip Cookie Dough Truffles that I sent to T-Man for his birthday. His box also included these Crispy Brown Rice Treats.
These have always been a favorite of King-Man and T-Man. They don't like them with anything extra added--no peanut butter, no chocolate chips, no dried fruit, no M&Ms, no nuts, no nothin'. Just plain, classic Rice Krispie Treats. At least, they think that's what I've been making. For some time now, I've switched crispy brown rice cereal for Rice Krispies in this classic recipe. When they read this post, they will learn for the first time that I've been tricking them with a healthier version of what they thought was the unchanged classic. I can be sneaky that way.
I only get away with making this cereal switch, because the two cereals taste exactly the same. Seriously. In side-by-side taste tests, it would be hard to tell any difference. Rice Krispies are made with crispy white rice. Brown rice is so much healthier; and that's what's used in this more nutritious crispy rice cereal. So, why not use the healthier kind? Our local grocery stores carry it here. It's healthy to eat with milk for breakfast cereal, too. This switch is a no-brainer.
My recipe is nothing more than swapping the brown for white rice cereal. The other ingredients are the same as the Kellogg's Rice Krispie Treats recipe. I left the marshmallows and butter in there, because I know the recipe won't taste the same with substitutes. My men would object. I just know it. (For another healthy version that has different ingredients, check out Chewy Dried Cherry, Honey, and Brown Rice Snack Bars from Becky Bakes.)
Step-by-step photos for making Crispy Brown Rice Treats
Step 1. Assemble the ingredients: crispy brown rice cereal, mini marshmallows, butter. (There are a number of different brands of crispy brown rice cereal available. I've tried 3 different brands and can't tell the difference between them.)
I've tried making these in the microwave, but I get more consistent results by melting the butter and marshmallows on the stove top.
Step 2. In a large pot, melt the butter over low heat.
Step 3. Add the marshmallows, stirring frequently.
Keep cooking over low heat, stirring frequently, until the marshmallows melt completely.
Step. 4. Remove the pan from the heat, and stir in the crispy rice cereal.
You need to work fairly quickly now. Stir it until the cereal is evenly coated with the melted mixture.
Step 5. Dump the mixture into a 9x13 pan that's been generously coated with butter or cooking spray. (I use cooking spray.)
Step 6. Butter or spray the bottom of a drinking glass with cooking spray and use it to spread and press the mixture evenly in the pan.
Done. Let it sit for a bit to cool completely.
Cut into squares. Or, you can cut them into shapes using cookie cutters. They're better if they're eaten within a day or two. That's seldom an issue at our house. They're never around for long.
Eat and enjoy!
It's as easy and good as the original recipe, but a bit better for you. Now my secret's out. Apologies to my men for fooling them for so long. (It really wasn't all that hard.)
Maybe you want to be more adventuresome with this recipe than my guys will allow me to be.
Here are some possible add-ins and variations:
Plain or jazzed up with add-ins, these are easy, tasty, classic treats. How do you like yours?
Make it a yummy day!