The Gluten Free/Casein Free Experiment Round 2, Post #2
Snap, Crackle, POP… gluten and casein free treats!
Rice Krispy Treats are Daddy Bear and Little Bear’s absolute favorite dessert, and they are both TERRIBLY picky about the quality of their crispy little morsels. As I am not a Rice Krispy Treat aficionado, it has been explained to me that they cannot be too dry, or too crunchy — too gooey is also apparently undesirable, although they must be quite soft. And the list goes on… greasy… bad… crispy… good… thicker is apparently better and they are even picky about how they are sliced! After we made our first batch of GFCF Rice Krispy Treats, substituting coconut oil for butter and Gluten-Free Brown Rice, Rice Krispies for the original variety, my husband wasn’t eager to try the wears, but we apparently hit a home-run! So, without further adieu, here are the details of this Krispy Treat connoisseur approved recipe!
Ingredients (This is the best recipe we’ve found, we just doubled it to make them thicker and substituted coconut oil for butter and the GF Krispies, the original recipe is here)
NOTE: I had never made Rice Krispy Treats prior to meeting my husband… in fact, we never had them growing up. I had to go online and learn to make them about 10 years ago… only to find out my Grandma used to make them “all the time,” but my mom never liked them! So I put more details than most people will probably need, just in the event we may have some Krispy Treat newbies in the mix. 😉
- 1/2 cup Coconut Oil
- 10 cups Gluten Free Rice Krispies® (entire box) or your favorite variety of Gluten Free Crisp Rice Cereal
- 8 cups Mini Marshmallows (you’ll need about a bag and a half, or one big bag)
Grease a 9″x13″ pan using coconut oil (helpful hint: use a folded paper towel held at your finger tips to apply oil to inside of pan for quick, even application). I didn’t feel like the recipe would miss a little bit of oil for greasing the pan, so I measured it out first, and dipped into the cup to grease the pan, then used the bit that was left in/on the measuring cup to grease my hands before working with the mixture.Measure 10 cups of GF crisp rice into a large mixing bowl.
Melt the coconut oil in a large sauce pan (if not already melted). Add marshmallows a little at a time and mix until melted and smooth (helpful hint: silicone spatulas are EXCELLENT for mixing this ooey-gooey concoction… SOO easy to clean up!). I find it easiest to add about a cup of marshmallows to start and mix until completely smooth, then start adding 1-2 cups at a time, mixing well. NOTE: I used to do this step in the microwave, but as many recipe reviews also noted, they don’t seem to turn out as well, I noticed ours seemed to get hard faster.Pour marshmallow mixture over cereal and mix to coat. If you are having a hard time getting the marshmallow evenly distributed (which I always do), use a little coconut oil on your hands to keep the marshmallow from sticking, then use your hands to mix. Once evenly coated, dump the mix into your greased pan and pat into the pan until relatively even, but don’t go all bubble-wrap-popping on it and press all the “Krispy” out. Another Fun Hint: My grandmother doesn’t like to get her hands messy, so she presses hers in with a bit of wax paper – great trick! Using a greased knife, cut into squares. Once cool, re-trace the cuts and remove. Store in an airtight container. To keep them softer longer, store them in the freezer until 5-10 minutes prior to enjoying! We usually put at least 1/2 to 3/4 of the batch in the freezer and take them out a little at a time. ENJOY!