Ingredients
- 6 tablespoons salted butter
- 1 bag (10 oz) mini marshmallows
- 6 cups crisp rice cereal Rice Krispies or generic
- sanding sugar red, white, and blue sanding sugar, for topping
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- Butter a 9x13 metal baking pan and set aside. Pour 6 cups of crisp rice cereal into a large measuring cup or bowl and have it ready beside the stove.
- Melt 6 tablespoons of butter in a medium saucepan over medium heat, stirring until fully melted.
- Add the entire bag of mini marshmallows to the melted butter. Stir continuously until the marshmallows are completely melted and the mixture is smooth.
- Remove the pan from the heat. Immediately pour in the rice cereal and stir until every piece of cereal is coated with the marshmallow mixture.
- Transfer the mixture to the prepared 9x13 pan. Wet your hands with cold water and press the mixture down firmly into an even layer.
- Immediately sprinkle red, white, and blue sanding sugar over the top while the treats are still warm and tacky.
- Allow to cool at room temperature for about 30 minutes, or refrigerate for 15 minutes to set faster.
- Cut into 18 bars and serve.
Nutrition
Video
Notes
For naturally gluten-free Rice Krispie treats, use a gluten-free crisp rice cereal — Kellogg's Rice Krispies Gluten Free (orange box) or any generic gluten-free crisp rice cereal. The original Kellogg's Rice Krispies contains malt flavoring and is NOT gluten-free.
Generic crisp rice cereal works just as well as name brand — taste difference is negligible once the marshmallow coats everything. Don't let the marshmallows get too hot or cook too long — high heat for too long turns marshmallow into candy and makes bars hard. Sprinkle the sanding sugar while the treats are still warm and tacky so the sugar sets into the top.
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