Prep 5 mins
Cook 20 mins
I really don't have much of a sweet-tooth, so I've modified this to have more cereal, the salt on the peanuts also helps cancel the sweetness. Great as a travel snack, and with peanuts they are quite filling. For food restrictions: THIS RECIPE ISN'T VEGETARIAN. Also check the cereal to make sure it is wheat-free.
- 4 tablespoons margarine (Dairy-free, hydrogenated fat-free)
- 300 g marshmallows
- 7 cups Rice Krispies
- 1 cup salted peanuts (optional)
- In a large pan melt the margarine over a low heat.
- Grease a tray that's about 9 x 11 inches and 2 inches deep. Also grease the spoon you'll use for stirring with and something like a cake slice.
- Add the marshmallows and stir till melted. Once melted continue to cook for 3 more minutes.
- Remove from heat and add rice cereal and any additional ingredients (e.g. peanuts). Mix till all the cereal is coated in marshmallow.
- With the spoon pour the mix out into the greased tray and use the cake slice to press the mixture into the tray.
- If the mix starts to stick to the cake slice you can grease it over top of the marshmallow already stuck on and continue.
- Any mixture left over can be put into greased ramikins.
- Allow to cool (they will stop being as sticky). This can be sped up in the fridge. I cut my squares apart with a large pizza cutter, but any knife will do.
- Squares can then be stored in a Tupperware container for around 2 weeks.
- For other flavours add one cup of any of the following: raisins, glacier cherries, cashews, dried cranberries.
- You can also add 1 cup of crunchy peanut butter after you've cooked the marshmallow for 3 minutes, and then continue as normal. These tend to come out very crumbly though still nice.
These are great! I used dried cherries because that's what I had the most of. The kids LOVE these! (So do I, lol) They seem more 'grown up' & I was wondering what they'd be like with minced crystallized ginger....? Thanks for posting!