Who says Mondays have to be the worst?
Okay, honestly my family is more swayed toward the dark side of desserts (meaning I’ve got some serious chocoholics in my crew) but personally I sometimes would choose vanilla over chocolate (shhhhhh, don’t tell!). I know I get that from my mom because, as much as she loves her chocolate, she has a tendency to have vanilla moods quite often and so do I. That’s why I occasionally feel like making something without chocolate despite it being underappreciated among my tasters. It’s really kind of annoying how underrated my non-chocolate creations are sometimes.
I’ll admit that I couldn’t get everyone to even taste these. Usually that would make me think that they weren’t all that because I rely heavily on my peeps to help me decide if something is worthy of posting. In this one instance though, I’m sharing these anyway because I know why they didn’t get the reviews they deserved. You see, I did the stupidest thing possible and made them on the same day that I also made my family’s highest rated recipe ever, my homemade snickers (Btw, you’ve got to try them guys! Not joking, they are definitely in my top 5!). My poor krispie treats didn’t have a chance. So that’s why I thought I’d share the recipe with you so you can appreciate them for me because as a vanilla lover I know they are awesome.
I have never made rice krispie treats for the blog because you can’t actually buy the rice krispies here. I cheated and used and actually used plain puffed brown rice cakes that I just broke up in pieces and toasted, but I know this would work even better with just puffed rice. I love the no-bake factor of these treats and I think you probably do too. They can be made so fast and they only require a few ingredients making them a perfect anytime dessert. I did add a few more ingredients than your basic krispie treat to make these the best, but all the ingredients are pretty straight forward and they should be things you already have.
Rice krispie treats are such a classic. I remember my mom would put them in our school lunches and we always got excited to find out what kind we got. My little sister Lela used to call them “rice Christmas trees” when she was learning to speak English and the funniest part is that she really thought that’s what they were called. It was my favorite thing ever, so cute! Of course, I seem to be the only one who remembers this, but I’m 100% positive about it. She loved them too, especially the chocolate (imagine that).
So I wanted to make these taste like cake batter but since I’m totally against using nasty boxed cake mixes on principal, I decided to just add the majority of things that would be actually in cake batter. Something that I’ve found is missing in so many recipes that claim to be cake batter is the egg. Okay, so I know people freak out about raw eggs and I’ve talked about this way too many times before and how I feel about it. I understand that if they aren’t handled correctly eggs can make you sick, but I’m living proof as a daily recipe creator that raw egg is not as dangerous as you might believe. That’s all beside the point though, as you’re going to cook the egg for this recipe, so no worries! The egg just adds that batter taste that gives you the warm-fuzzies of being a kid on your mom’s counter. I also added a dip in icing because, hello, yum!
And like I already mentioned, I used puffed brown rice that was unsweetened but you can use regular rice krispies cereal instead. If you use unsweetened you just need to add a little extra sugar to them. You’ll see it listed in the recipe. Oh, and one more thing before I shut up, the sprinkles. In case you were wondering what kind I used, mine were homemade. I’m still working on perfecting making homemade sprinkles and I’ve even done them with completely natural colors, but I’m not quite ready to share a recipe. My hope is to get into videos someday and then it would be the perfect thing to post.
- 1 egg yolk
- 1/4 cup whole milk
- 3 tablspoons butter
- 3 cups mini marshmallows (I use homemade)
- 1/3 cup flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup your favorite colorful sprinkles
- 4 1/2 cups rice krispies cereal
- 4 1/2 cups puffed brown rice cereal + 3 tablespoons powdered sugar
- 1 tablespoon butter, melted
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups powdered sugar
- Grease an 8x8 inch square pan with butter and set aside.
- Whisk yolk and milk together in a small saucepan and place over medium low heat. Continue whisking constantly and bring to a boil then as soon as it starts to boil reduce heat to lowest setting and add butter and marshmallows until melted. Remove from heat and stir in flour, vanilla, almond, soda, and salt until smooth. Fold in cereal and sprinkles and scrape into prepared pan. Butter your hands and press down tightly into pan and even out top. Allow them to cool for at least 30 minutes before cutting into squares.
- Whisk together ingredients for icing in a small mixing bowl until smooth and line a tray with parchment. Dip the bottoms of krispie treats one at a time into icing and gently shake to allow excess to drip off. Turn them upside down and place on prepared tray to dry, about 1 hour. (Alternatively, you can frost the top of krispie treats before cutting out of pan but then you won't get the pretty dipped edges.)