Rice Krispies are just one of those classic recipes that everyone should have in their back pocket. It is easy, no bake, endlessly customizable and perfectly nostalgic.
Rice Krispie Squares are also easy to make gluten free if you buy the right brand, dairy free if you use DF butter, and you can use vegan marshmallows. So these are a perfect playdate snack or sent to school for birthday treat!
However, I always find it tricky when it comes to measuring marshmallows, so I did some research and came up with a go to rice Krispie Squares ratio. The golden ratio if you will to ooey gooey marshmallowy heaven.
Ratio:
70g marshmallows (large or mini) OR 10 large marshmallows OR 1 1/4 cup mini marshmallows.
2 tbsp butter (Dairy free if needed), (I think coconut oil could be a great experiment)
Vanilla- measure with your <3
Pinch of salt
1 1/2 cup rice krispies
This ratio is enough for 4 Muffin sized rice krispies
X2 = 8x8 baking dish
X4 = 9x13 baking dish
I prefer making an 8x8 dish of rice krispies as I'm a firm believer that they are best fresh, unless I'm having enough people over to eat them or am sending them to my kids class.
Instructions (in case you don't know)
Grease a baking dish with butter or non-stick spray.
In a large pot, melt the butter. Once melted add the marshmallows, mixing until smooth.
Remove from heat and add the rice krispies, vanilla, pinch of salt and any other add-ins.
Scrape from the pot and press down firmly and evenly into the baking dish to compact the mixture. Spray hands if needed to prevent sticking.
Allow to cool completely and store at room temperature covered.
Add In Ideas
Sprinkles, chocolate chips, flavour extracts, freeze dried fruit, candies, chocolates, nut butters, food coloring
Have fun with seasonal rice krispies and stir-ins to make them extra special. You can also cut out fun shapes which can be eaten plain or decorated.
