Tricky: Rice Crispy Treats

Three ingredients, no bake, no gluten, no trouble? These crunchy, perfectly sweetened chunks of nostalgia are my go-to treats for family members avoiding gluten. Topped with a dash of rainbow sprinkles, my grandchildren look at me like the star-worthy chef that I wish I was. . .

Imagine then my disappointment when I found myself up-to-my-elbows in stickiness, as I was throwing together a quick batch last week.

Since I wanted to capture this familiar recipe for this blog, I attacked the recipe on the back of the generic box of cereal with the finesse of a seasoned inspector. The recipe cannot be easier, as listed below, and I've made hundreds of batches over the years. However, I am sharing the things NOT to do when making these All-American favorites.

Here are some useful tips:

• Never make these treats with children! The butter and melted marshmallows are extremely hot and could burn even adult cooks.
• Use a stainless steel, not too heavy, pot to melt the butter and assemble ingredients so you can lift the pot to scoop the mixture to the dish you plan to cool it in.
• Do not use a cup to move the combined ingredients to the cooling dish. See my disastrous attempt in the picture below.
• Always mix these sticky ingredients with a rubber spatula, not a wooden spoon, and use wax paper or parchment paper to protect your hands when pressing into cooling dish.
• Do not refrigerate bars when cooling at room temp for 15 minutes before cutting into bars. After they are cut bars can be refrigerated overnight as they have butter in them. 
• Always cut the bars using a serrated edge knife - a steak knife works perfectly.

Despite these warnings - these treats are loved by everyone!!

Read entire recipe and instructions first.

Rice Crispy Treats (makes 12 large bars)

Ingredients:

1 stick of butter
2 packages of miniature marshmallows (20 ounces total - a staple I purchase at the Dollar Tree store)
1 box 12 ounces of generic or name brand Rice Crispy cereal


Method:

In a large stainless steel pot melt the butter over low heat. Add the marshmallows constantly stir until melted. Remove from heat and add the box of cereal. Quickly transfer the mixture to a 9 X 13 inch pan or serving dish sprayed with no stick cooking spray. Scoop the hot mixture with the spatula and use a piece of wax paper or parchment paper to press the hot mixture into the pan. At this point top with colored sprinkles if you want.

Cool at room temp 15 minutes or longer. Cut into bars as shown in photo.

Enjoy!

Do not scoop with coffee cup! Yep, showing off my Starbucks mug I purchased  in Cannes, France!

Cool in pan at room temp before cutting.

Cut into bars using a serrated knife - DELISH!