Quick, easy, no baking involved and a one bowl recipe - I absolutely love these family friendly recipes that can bring just as much joy in creating them as there is in sharing and eating them! A bright and beautiful twist on a childhood classic, rice krispie squares with chunks of fluffy marshmallows through and colourful, sweet sprinkles.
Total time to make : 15 mins + chill time (1hr)
Servings : 9 large squares or 12
140g rice krispies
300g mini white marshmallows
80g sprinkles - I LOVE these bright ones that don't bleed into the batter
1/2 tsp vanilla extract
Line an 8 x 8" baking tin with baking paper. Spray the baking paper on top with cooking spray or a very thin smear of butter to grease (so it's not visible) - this will ensure the mixture doesn't stick to the paper once set.
Melt the butter in large saucepan over a medium heat (this will be our mixing bowl too - so it needs to be big enough to hold all of the ingredients in!).
Once the butter is melted, add in 2/3 of the marshmallows and continue on a medium heat, stirring with a spatula until everything is melted down and smooth. Turn off the heat and add the vanilla and salt.
Pour in rice krispies and mix through. Add in 1/3 marshmallows and mix. Finally, add in sprinkles and mix through again.
Tip into the prepared baking tin and very gently spread out until even, I like to wet my hands (so the mixture doesn't stick) and use my fingers to spread it out. Don't pack them down hard - as this creates dense, solid blocks.
Set for ~ 1hr at room temp. or in the fridge for ~ 30 mins before slicing.
(sliced into 9 big squares)
3g protein, 45g carbs, 9g fat
Good to know:
Store at room temperature in airtight contained for up to 3 days.
These can be frozen for up to 3 months, just wrap each square tightly in cling film then store in an airtight container and defrost fully before eating.
These are 'gluten free' but brands and ingredients can vary so please do check for certified GF if that's important for you.
To make these dairy free, use dairy-free butter or (vegetable based) margarine.
To make these vegan, use dairy-free butter or (vegetable based) margarine and vegan marshmallows.