Thursday, October 10, 2013

Rice Treats

This is an oldie from back in 2008, but I've updated the ingredients a bit to fit our new needs. These  treats were individually wrapped and labeled for my boys' Fall Festival at school. Now the allergy kids can have a treat, too! :)
I made a batch with Earth Balance and another with coconut oil. I, personally, like the coconut oil batch better. Enjoy!

10.5 oz GF miniature marshmallows (eg. Kraft)
1/4 cup coconut oil (preferred) or DF/SF margarine (eg. Earth Balance buttery spread)
5-6 cups GF crispy rice cereal (eg. GF Rice Krispies)

Line a 13x9 pan with wax paper and grease with coconut oil.

Melt coconut oil in a large bowl in the microwave (If you have time, you really should do this over low heat on the stove top to preserve the benefits of coconut oil. But... I was in a hurry and this is what I did.)

Add marshmallows to melted oil and mix to coat.

Microwave marshmallows and coconut oil until melted, stirring after each 1 minute. (Or if using the stove, just stir continuously until everything is melted and well combined.)

Add cereal to melted marshmallows slowly, stirring to combine well. Pour mixture into pan and press down with greased fingers.

Cool in the refrigerator. Cut into squares.

Side note: I didn't realize until after I had stuck my labels on that I forgot to add soy-free. And to make these Top 8-Free, these are of course fish and shellfish-free, too. ;)

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