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Growing up we didn’t have an electric mixer – my grandmother was a brilliant baker yet my mom never “caught the bug”.
I, on the other hand, was fascinated with baking and was always looking through books and magazines for recipes that didn’t require a mixer. And one of my “signature” recipes was for rice krispies treats, since all you needed was a stove and a pot – and 3 simple ingredients. I felt proud and accomplished – like a “real” baker.
Needless to say I made a LOT of rice krispies treats, and they remain one of my very favorite snacks to this day. So much so that I cannot resist grabbing one or two (or three) at the check-out line pretty much anywhere – the grocery store, drug store – you get the picture.
So I was delighted to be challenged with creating a “just for me” recipe using Rice Krispies Treats!
I headed out to my local Stop & Shop and bought a few boxes- you know, for “research”:
I toyed with a few ideas and then decided on double-crusted bar – topped with a riff on s’mores. Sound good?
It was so much fun – and super easy too. I slightly flattened the Rice Krispies Treats to form a single layer at the bottom of my baking pan. I topped this “crust” with a layer of graham cracker crumbs (my favorite part of the cheesecake!), and baked it briefly to set. I finished the whole thing off with a sprinkling of mini marshmallows, M&M’s (plain and peanut butter) and chopped graham crackers.
Like, whoa. I happened to make these on a day that saw our 27th snowstorm of the season, and it was a joy to create such a fun and colorful dessert to brighten things up.
And it gets even better, folks. Head over to the Rice Krispies Treat contest page and enter to win some fabulous prizes!
Do you have a treat that you loved as a kid – and still enjoy today?
26 graham crackers, 3 coarsely chopped and the remainder pulsed into fine crumbs in a food processor
2/3 c. unsalted butter, melted and slightly cooled
16 Rice Krispies Treats (.78 ounce size)
5 c. JET-PUFFED Miniature Marshmallows
1 c.M&M’s plain
1 c. M& M’s Peanut Butter
Pre-heat oven to 350 degrees. Line the bottom of a 9” x 13” pan with parchment paper in both directions, leaving a 1-2” overhang on all sides.
Place graham cracker crumbs and melted butter in a large bowl and stir till evenly combined.
Place the Rice Krispies Treats on the bottom of the prepared pan, pressing down to flatten the treats and create a single “layer” (you can use a rolling pin to assist; don’t worry if there are small gaps between the treats).
Pour the graham cracker mixture on top of the treats layer and press down to achieve a smooth and even layer. Bake for 10 minutes. Remove from oven and increase temperature to broil. Sprinkle marshmallows across the top of the pan, followed by both M&M’s. Broil till marshmallows are deep golden brown (about a minute). Remove from oven, transfer to a wire rack and scatter reserved chopped graham crackers across the top. Let cool completely.
Using your parchment “sling”, remove bar from pan and transfer to a cutting board. Refrigerate for 3 hours, or overnight. Cut into 32 bars (store in an airtight container at room temperature, placing wax paper between the layers).
This delicious recipe brought to you by Sheri Silver