I love rice krispy squares, there's just something about the combination of gooey marshmallow, crispy cereal and the hint of vanilla and butter... as a bonus, they're super easy to make! I always add extra marshmallows (compared to the original recipe you can find on the box), because they make it sooo much better. I started making this variation on the classic years ago, when my Mom was first diagnosed with a wheat & gluten allergy. It makes a great gluten-free treat that has just a little bit more pizazz (not that there's anything wrong with the originals!). As an aside: Kellogg's now makes brown rice gluten-free rice krispies.
Ok, just a quick story from my childhood: My mom was away on a business trip, so Dad was in charge. My younger sister came home and announced that she needed to bring treats for a bake sale the next day. My dad is the kind of guy who can BBQ and make burnt toast (baking is not his forte), but he stepped up and decided to make rice krispy squares with us. The only marshmallows in the house were rock-hard, but he figured that they would soften up when melted, so we used them. The squares were made, packaged and sent to school the next morning. That day at lunch I noticed that kids were bouncing rice krispy squares off the sidewalks outside...yup, they were the ones Dad made. So apparently you can't use rock-hard marshmallows if you want soft, gooey treats! Lesson learned (for both Dad and I).
Cranberry Apricot Rice Krispie Squares
- 6 tbsp butter
- 1 tsp vanilla
- 1 bag large marshmallows (about 50)
- 6 cups rice krispies
- 1 cup dried apricots, chopped
- 1 cup dried cranberries
- 1/2 cup toasted slivered almonds (optional)
- 1/2 to 3/4 cup melted Callebaut dark chocolate
Prepare a 9x13" baking dish with cooking spray or by buttering it. Melt the butter & marshmallows over medium heat in a large pot. After the marshmallows are melted, remove the mixture from the heat and stir in the vanilla. Stir in the rice krispies, apricots, cranberries and almonds (if desired). Press the mixture down with a buttered spatula or with lightly buttered hands. Allow the squares to cool then drizzle with melted chocolate.