YIELD: 16 crispy treats
Throw your M&Ms in the freezer well before you get started so they are good and frozen.
Melt the butter in a large pot on the stove, I like to spray the pot with cooking spray at this point and then add the 10 oz of marshmallows.
Stir continuously over medium-low heat until fully melted. Add vanilla extract.
Stir in Crispy Rice Cereal and mix well.
Stir in M&Ms and 2 oz of half large marshmallows until just distributed.
Pour the mixture in a greased or parchment lined pan and let cool for 30 – 60 minutes.
Cut into 16 squares when fully cool and then they are ready. Enjoy!
Making Rice Crispy Treats makes me so happy. Adding M&Ms? Even more! I have been making, eating and loving Rice Crispy Treats for as long as I can remember. My favorite part when I was little was greasing my moms 13x9 pyrex pan with gobs of butter so they wouldn't stick. Now, I use parchment paper and shave a few calories off the finished product, but I will always remember those butter fingers.
Along with the parchment paper trick, I have also come to figure out that if you add halved large marshmallows right at the end of mixing, you get pockets of un-melted marshmallows throughout the treats. Freezing the M&Ms is also a game changer. I could never figure out how to add M&Ms without them melting, took me 34 years, but I finally discovered if you freeze them before adding, they have be better chance of staying whole. Besides M&Ms and marshmallow chucks, what else do you like to mix into your Rice Crispy Treats?
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
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