There’s something so wonderfully wholesome about a rice krispies treat. Like graham crackers and apple juice, it sends me back in a Proustian rush, overwhelmed by the smell of soccer practice grass and the lemon lime gatorade sticking to my lips. And I still love them. My cousin Erica makes them for family get togethers, and most recently, her son Jack’s first birthday. I ate six.
The following recipes are based off of Erica’s basic recipe, which benefit from the addition of sea salt. Yum! For classic folk, the brown butter sea salt is the best version of the original; cinnamon roll is a guaranteed crowd pleaser with cream cheese and cinnamon ribboning throughout; funfetti is the perfect festive treat for a party; strawberry pretzel just screams after-school snack to me with its sweet and salty combination; and matcha dark chocolate (my favorite) is for those of you who love a twist. Enjoy!
BROWN BUTTER SEA SALT
12 ounces (1 box) rice krispies
16 ounce bag small marshmallows
1 teaspoon sea salt
6 ounces unsalted butter
DIRECTIONS
Brown the butter in a large pot over medium heat until it starts smelling nutty and turns a pale light brown. Then add in the marshmallows and let them melt completely, stirring, then add the rice krispies and a teaspoon of sea salt. Mix it all together and pour into a 9 x 13 pan and sprinkle a tiny bit more salt on top before they cool, careful not to pack it in. If you press down on the rice crispies, they’ll get hard and crunchy. Let them cool to room temp and then cut up!
CINNAMON ROLL
12 ounces (1 box) rice krispies
16 ounce bag small marshmallows
1 teaspoon sea salt
2 ounces unsalted butter
4 ounces cream cheese
1 teaspoon cinnamon
DIRECTIONS
Melt the butter and cream cheese in a large pot over medium heat. Then add in the marshmallows and let them melt completely, stirring, then add the rice krispies, sea salt, and cinnamon. Mix it all together and pour into a 9 x 13 pan, careful not to pack it in. If you press down on the rice krispies, they’ll get hard and crunchy. Let them cool to room temp and then cut up!
FUNFETTI
12 ounces (1 box) rice krispies
16 ounce bag small marshmallows
1 teaspoon sea salt
6 ounces unsalted butter
1 vanilla bean, scraped (or 2 teaspoons vanilla extract)
3 tablespoon rainbow sprinkles
DIRECTIONS
Melt the butter along with the vanilla bean seeds and pod in a large pot over medium heat. Remove the vanilla pos, then add in the marshmallows and let them melt completely, stirring, then add the rice krispies, sea salt, and sprinkles. Mix it all together and pour into a 9 x 13 pan, careful not to pack it in. If you press down on the rice krispies, they’ll get hard and crunchy. Let them cool to room temp and then cut up!
STRAWBERRY PRETZEL
8 ounces rice krispies
4 ounces chopped mini pretzels, salted
1 16-ounce bag small marshmallows
6 ounces unsalted butter
2 cups freeze dried strawberries, roughly chopped
DIRECTIONS
Melt the butter in a large pot over medium heat. Then add in the marshmallows and let them melt completely, stirring, then add the rice krispies, pretzels, dried strawberries, and sea salt. Mix it all together and pour into a 9 x 13 pan, careful not to pack it in. If you press down on the rice krispies, they’ll get hard and crunchy. Let them cool to room temp and then cut up!
MATCHA DARK CHOCOLATE
12 ounces (1 box) rice krispies
16 ounce bag small marshmallows
1 teaspoon sea salt
6 ounces unsalted butter
1 tablespoon matcha
1 cup mini chocolate chips
DIRECTIONS
Melt the butter along with the matcha in a large pot over medium heat. Turn off the heat, add in the marshmallows and let them melt completely, stirring, then add the rice krispies and sea salt. Once the mixture has cooled to being just a little warm (slightly above room temp), stir in the chocolate chips (they’ll melt otherwise). Mix it all together and pour into a 9 x 13 pan, careful not to pack it in. If you press down on the rice krispies, they’ll get hard and crunchy. Let them cool to room temp and then cut up!
