Gluten-Free Rice Krispy Treats with Cereal

Ingredients

• 6 cups certified gluten-free puffed rice cereal 6 cups certified gluten-free puffed rice cereal
• 10 oz marshmallows (about 40 regular-sized) 10 oz marshmallows (about 40 regular-sized)
• 4 tbsp butter or dairy-free alternative 4 tbsp butter or dairy-free alternative
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract

Instructions

1. 1

   Lightly grease a 9x13 inch baking pan with butter or cooking spray, or line it with parchment paper for easy removal. This will prevent the treats from sticking.

2. 2

   In a large microwave-safe bowl, combine the marshmallows and butter. Microwave on high for 1 minute, stir, and then continue microwaving in 30-second intervals, stirring between each, until the marshmallows are completely melted and smooth. This should take about 2-3 minutes total.

3. 3

   Stir in the pure vanilla extract until it's fully incorporated into the melted marshmallow mixture. The aroma will become wonderfully fragrant.

4. 4

   Add the certified gluten-free puffed rice cereal to the melted marshmallow mixture. Gently fold everything together with a spatula until the cereal is evenly coated. Be careful not to crush the cereal too much.

5. 5

   Transfer the coated cereal mixture into the prepared baking pan. Using a greased spatula or your hands, gently press the mixture evenly into the pan. Work quickly as the mixture will start to set.

6. 6

   Allow the Rice Krispy Treats to cool completely at room temperature for at least 30 minutes, or until firm to the touch. Once cooled, cut into squares and enjoy the classic, chewy, crispy goodness.

Nutrition (per serving)

Tips & Notes

• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.
• Pure vanilla extract (not imitation) gives a much more complex, rounded flavor — worth the cost in simple recipes.