Rice Krispies Gluten Free cereal, made with brown rice instead of white, is the secret to Elisabeth Prueitt’s crisp and chewy sweets.More Gluten-Free Dessert Recipes

Elisabeth Prueitt
March 2012

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Read the full recipe after the video.

Recipe Summary

active:
15 mins
total:
1 hr 30 mins
Yield:
24 squares
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease a 9-by-13-inch baking pan with coconut oil. In a large pot, melt the 3 tablespoons of coconut oil. Add the marshmallows and cook thoroughly over low heat, stirring constantly, until they are melted, about 5 minutes. Add the creamy peanut butter and stir until incorporated. Remove the pot from the heat and immediately add the Rice Krispies. Using a wooden spoon or firm spatula, stir to coat them completely. Scrape the mixture into the prepared baking pan and, using a sheet of wax paper, press evenly on the mixture to compact it. Let the Rice Krispie treats cool completely, then cut them into squares and serve.

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Make Ahead

The treats can be wrapped in plastic and kept at room temperature for up to 2 days.

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