By Request: Hippie Rice Krispie Treats
Mar. 8th, 2012 09:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutThese are so good.
Basically I ripped off Elisabeth Prueitt's recipe in the current issue of Food and Wine, except I substituted cashew butter for peanut butter. The recipe says that "Rice Krispies Gluten Free cereal, made with brown rice instead of white, is the secret to Prueitt's crisp and chewy sweets," but they're lying. It's the coconut oil. Trust me on this.
3 tablespoons coconut oil, plus more for greasing
10 oz marshmallows
3/4 cup cashew butter
6 cups crispy brown rice cereal (any brand; some aren't gluten-free, btw)
Grease a 9 by 13 inch baking pan with coconut oil.
In a large skillet, melt the 3 tablespoons coconut oil. Add the marshmallows and heat on low, stirring almost constantly, until they are melted -- about 5 minutes. Add the cashew butter and stir until completely incorporated.
Remove the pot from the heat and add the crispy rice cereal. Stir quickly to coat completely.
Scrape the mixture into the prepared baking pan. If you like (I didn't bother), use a sheet of wax paper to press down the mixture evenly. Let cool completely, then cut into squares and serve.
Basically I ripped off Elisabeth Prueitt's recipe in the current issue of Food and Wine, except I substituted cashew butter for peanut butter. The recipe says that "Rice Krispies Gluten Free cereal, made with brown rice instead of white, is the secret to Prueitt's crisp and chewy sweets," but they're lying. It's the coconut oil. Trust me on this.
3 tablespoons coconut oil, plus more for greasing
10 oz marshmallows
3/4 cup cashew butter
6 cups crispy brown rice cereal (any brand; some aren't gluten-free, btw)
Grease a 9 by 13 inch baking pan with coconut oil.
In a large skillet, melt the 3 tablespoons coconut oil. Add the marshmallows and heat on low, stirring almost constantly, until they are melted -- about 5 minutes. Add the cashew butter and stir until completely incorporated.
Remove the pot from the heat and add the crispy rice cereal. Stir quickly to coat completely.
Scrape the mixture into the prepared baking pan. If you like (I didn't bother), use a sheet of wax paper to press down the mixture evenly. Let cool completely, then cut into squares and serve.
