Do you remember when you were a kid, making Krispy Treats from the recipe off the back of the cereal box? I feel as though this recipe has been around forever as well as many variations of it. So easy to make, just melt the butter and marshmallow, fold the cereal in, and place in a baking pan, cut serve and enjoy. No baking or heavy lifting required. I have made them of countless times with my mom growing up and now again, as a mom myself.
Cooking with kids is honestly my favorite time spent in the kitchen, and I say this even when sprinkles are involved as they do tend to get everywhere! Our youngest daughter Adelyn, now six, loves all things rainbow, glittery or sequined, and anything in full theme of unicorn! She would have enjoyed the 90's tremendously when Lisa Frank ruled the back to school supply world in all its bright color pizzazz! Our project at hand was much more tame with just the basics of a marshmallow treat, but with her steering the ship, along with our ever present supply of sprinkles, always on hand due to countless cupcakes and cakes made over the years, we decided to go full color and fun! I even had some edible gold stars in my collection to add a hint of extra magic.
I suppose it’s that excitement in the moment to make it rain mini rainbows of sugary happiness, and all part of the process of being together and enjoying the memories as they are happening. The joy just had to commence, plus I have a broom to tidy up after just this type of explosion of fun.
Pictured was her creation, made "unicorn style" with extra marshmallows and a mighty find job she did. See below for recipe.
Brown Sugar Rice Crispy Bars
6 tbsp butter
½ cup brown sugar (packed)
3 tbsp heavy cream
Generous pinch of sea salt
1 10oz bag mini marshmallows, plus two additional cups reserved
6 cups crispy brown rice or Rice Krispies® brand cereal
¼ cup rainbow sprinkles, plus more for topping (optional)
Non-Stick Baking Spray
Spray a 9” x 9” square baking dish with non-stick baking spray and line with parchment paper that has been cut to fit. Set aside.
In a large skillet, melt butter, brown sugar, heavy cream, and salt until bubbly and thick enough to coat a spoon. Remove from heat and stir in one 10-ounce bag of mini marshmallows, mixing until fully melted.
Measure crispy rice into a large bowl and pour all the melted marshmallow mixture over top. With a spatula or wooden spoon, fold until well coated. Add additional 2 cups of mini marshmallow and sprinkles if using, and gently fold again until evenly dispersed. Quickly transfer to prepared baking dish and with your hands, press into place. A quick tip is to spray the palms of your hands with non-stick spray, so the mixture does not stick to your fingers. Top treats with additional sprinkles if preferred while still warm. Let cool for 1 hour before serving. With a serrated knife cut treats into nine equal squares or eighteen smaller portions. Store in an airtight container at room temperature.
~Makes 9 large squares.
Print Recipe Below