Rice Krispie treats have been a stable in most American households for generations. Since the first person thought of adding the crispy puffed rice cereal to marshmallows and butter, every child has dreamed of having this special treat. With today's focus on healthy eating, this already low calorie snack can be made even better by reducing the fat content.
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Things you need
- Butter flavoured non-stick cooking spray
- 7 cups mini marshmallows
- 3 tbsp. Butter Buds
- 2 tbsp water
- 1/4 tsp vanilla
- 1/4 tsp salt
- 6 cups Rice Krispies
- 9 x 13" baking pan
- Large saucepan
Coat a large saucepan with butter flavoured non-stick cooking spray. Make sure to coat well. Spray 9 x 13" baking pan with cooking spray as well. Set aside
Place the water, butter buds, vanilla and salt in a saucepan and cook on medium-low heat. Stir until combined. Slowly add the marshmallows, stirring constantly until they have melted. Remove them from the heat.
Add the Rice Krispies slowly, stirring until completely coated with marshmallow mixture. Pour the warm Rice Krispies mixture into a prepared 9 x 13" inch baking pan.
Spray your hands with the cooking spray and press the Rice Krispie mixture into the pan until it is flat and all areas of the pan are covered. When the mixture has cooled completely, cut it into squares and serve. Store it in a sealed container to avoid drying out.
Tips and warnings
- Use sugar free marshmallows to make this recipe even lower in calories.
- For a special twist, use Fruity Pebbles or ChocoKrispies.