Rice Crispy Squares Recipe

This recipe is a winner with children and adults and it doesn’t cost a lot to make and is fairly quick to rustle up. You can use standard rice crispy cereals or gluten free ones that don’t have Barley Malt extract in them. Either way this sweet sticky treat is a delight for all ages and can be jazzed up with other ingredients for different occasions. My dad makes these a lot and always changes the quantities and mixes both rice crispies and coco-pops so have a play and find out if you like more toffee or marshmallow in yours! My nana’s traditional recipe was 12 toffees to 1 bag of marshmallows. Scroll down for 4 different recipes for rice crispy squares!

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 MY DAD’S PLAIN RICE CRISPY SQUARES
What you need to know:

Prep time: 10 mins
Cook time: 30 mins
Chill time: 30 mins

Ingredients for a large tray bake of 48 pieces:
3/4 of a 500 g box of rice crispies cereals or coco-pops
3.5 oz /  100 g bag of creamy toffees
7 oz /  200 g bag of marshmallows coloured or white
1/4 lbs / 113 g butter

1 greased flat baking tray 11″ x 17″ approx
1 very large mixing bowl

1 plastic spatula and spoon
rolling pin

Method:
1. Melt the butter in a medium saucepan on a low heat. Unwrap all the toffees if individually wrapped. Get the kids to help 😉

2. Throw in the toffees and stir until melted. Add the marshmallows and on a low heat keep stirring until they have melted and it is thick and gloopy and an even brown caramel colour.

3. Heat a large mixing bowl in warm water then dry. Pour the cereals and toffee-mallow mix into the warmed bowl alternating between the two to make sure you get an even mix. Be very careful as the toffee mix will be extremely hot and if you get some on you wash off immediately. Hot sugar burns.

4. Quickly but carefully using a plastic spatula or spoon stir and mix well the rice crispies until they are all covered in sticky toffee-mallow. You will need a lot of arm strength to mix it as the toffee-mallow mix will start to cool and harden.

5. Transfer the mixture to the greased flat baking tray and press flat with the spatula. Butter a rolling pin and roll over the rice crispies to level and flatten them completely. Leave to cool.

6. Slice into 48 bite size pieces and enjoy.

GERMAN CHOCOLATE RICE CRISPY TREATS
What you need to know:

Prep time: 10 mins
Cook time: 30 mins
Chill time: 30 mins

Ingredients for a large tray bake of 36 pieces:
4 oz / 113 g butter
17.6 oz / 500 g regular or miniature marshmallows
1 teaspoon vanilla extract
13 oz / 375 g chocolate coco-pops cereal
4 oz pecan pieces
4 oz / 113 g sweetened flaked coconut (not shredded)

1 greased flat baking tray 9″ x 13″ approx
1 very large mixing bowl
1 plastic spatula and spoon
rolling pin

Method:
1. Grease a 9×13 tray with butter.

2. Melt the butter in large saucepan over a low heat. Add the marshmallows and stir until completely melted. Remove from heat. Stir in the vanilla.

3. Warm a large bowl in hot water then dry off. Pour the coco-pops cereal, pecans and coconut into the bowl with the marshmallow mix and stir until well coated.

4. Press mixture into the tray and level with a spatula. Butter the rolling pin and roll to flatten and level into the tray.

5. Let cool and slice into squares with a greased knife.

MEXICAN CHOCOLATE RICE CRISPY BITES
What you need to know:

Prep time: 10 mins
Cook time: 30 mins
Chill time: 30 mins

Ingredients for a large tray bake of 36 pieces:
4 oz / 113 g butter 
17.6 oz / 500 g regular marshmallows or 4 cups miniature marshmallows
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
13 oz / 375 g chocolate rice crispies / coco-pops cereal
8 oz broken pecan pieces
melted chili chocolate to decorate

1 greased flat baking tray 9″ x 13″ approx
1 very large mixing bowl
1 plastic spatula and spoon

rolling pin

Method:
1. Grease a 9×13 tray with butter.

2. Melt the butter in large saucepan over a low heat. Add the marshmallows and stir until completely melted.

3. Remove from heat and stir in cinnamon and vanilla. Add chocolate rice crispies and pecans. Stir until well coated.

4. Press mixture into the tray with a spatula. Butter a rolling pin and roll over the rice crispies to level and flatten out in the tray.

5. Using a piping bag or food bag with one bottom corner snipped off zigzag over the tray bake with melted chili chocolate to decorate.

6. Let cool and slice into squares with a greased knife.

MARS BAR OR SNICKERS RICE CRIPSY BARS
What you need to know:

Prep time: 5 mins
Cook time: 35 mins
Chill time: 1 hour

Ingredients for 48 bars:
8 standard 54 g Mars bars or Snickers
1/4 lbs / 113 g margarine or butter
splash of milk
13 oz / 375 g of rice crispies or coco-pops
200 g bar of white / milk / dark chocolate

1 greased flat baking tray 9″ x 13″ approx
1 very large mixing bowl
1 plastic spatula and spoon

rolling pin

Method:
1. Unwrap the Mars / Snickers bars and cut them into small pieces.

2. Melt the butter, splash of milk and Mars / Snickers bars in a large saucepan on a low heat constantly stirring. It may take a while to melt the nougat. Meanwhile heat a large mixing bowl in hot water then take out and dry.

3. Once the mars bars have melted remove from the heat and add the rice crispies or coco-pops and mix thoroughly until completely coated.

4. Spread out into a shallow baking tray and press down with a spatula. Butter a rolling pin and roll over the tray to flatten the rice crispies.

5. Melted the chocolate bar in a bowl over a pan of boiling water and pour over the top of the rice crispies.

6. Leave to cool completely and then slice into bars the size of actual Mars / Snickers bars.

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