1
2
3
Rethink your crispy rice bars with help from
G ra nt M elto n, culinary producer on the
Rachael Ray show and our go -to guy for swe et stuf f.
- Classy Confetti
MIX IT UP Stir 2 tsp.
vanilla bean paste
(available at specialty-
foods stores) or pure
vanilla extract into the
melted butter. Add 1 cup
fancy sprinkles when
you mix in the 2 cups
marshmallows.
TOP IT OFF To p t h e
warm treats with 1∕4 cup
fancy sprinkles.
2. Triple Chocolate
MIX IT UP Stir 2 tbsp.
cocoa powder into the
melted butter. Replace the
crispy rice cereal with
chocolate-flavored crispy
rice cereal. Chop up a 4-oz.
bar of chocolate. Add the
chocolate when you mix in
the 2 cups marshmallows.
TOP IT OFF M e l t 1∕2 c u p
chocolate chips. Dip the
treats in the chocolate and
transfer to a baking sheet
lined with wax paper.
Sprinkle the treats with
flaky sea salt. Let stand
until set, about 1 hour.
3. Oat, Raisin &
Fennel Seed
MIX IT UP Reduce the
rice cereal to 4 cups and
add 1 1∕2 cups quick-
cooking oats, 1 cup golden
raisins, 1 cup chopped
walnuts, 2 tsp. fennel
seeds, 1∕2 tsp. ground
cinnamon, and 1∕8 tsp.
freshly grated nutmeg.
TOP IT OFF In a
small bowl, stir 1∕2 cup
confectioners’ sugar
and 1 tbsp. water and,
using a fork, drizzle over
the treats. Let stand
until set, about 1 hour.
T r e at
yo u r s el f
Extra-Marshmallowy
Crispy Treats
Cooking spray
6 tbsp. butter
1 bag (10.5 oz.) plus 2 cups
miniature marshmallows
6 cups crispy rice cereal
Line a 9-by-13-inch pan with foil
and spray with cooking spray.
In a large pot, melt the butter over
high heat. Add the bag of
marshmallows and 1∕2 tsp. salt
and, using a silicone spatula, stir
until smooth. Remove from heat.
Add the cereal and mix until
evenly coated. Mix in the
remaining 2 cups marshmallows,
stirring just until incorporated
but not melted. Transfer the cereal
to the prepared pan. Spray a clean
spatula with cooking spray; pat
the cereal into an even layer. Let
cool for 2 hours. Cut into squares.
START HERE
FOOD STYLING BY MICHELLE GATTON
36 RACHAELRAYMAG.COM | SEPTEMBER 2019
