I'm not sure where these little gems got their name, but I think they should be called "Rice Krispie Crack". They are definitely similar to the well-loved krispie treat, only taken up a notch, and super addicting. My gluten-free daughter is enjoying her first year at college, and her apartment makes these every week. They are easy to throw together, require no baking, and have a really fun texture with the crisp rice and soft marshmallows. If I were to be stuck in an avalanche of these bad boys, I would not complain!
Makes 20 larger cookies
2 cups GF crisp rice cereal
1 1/2 cups miniature marshmallows
1 package (12 oz.) white chocolate chips
1/2 cup peanut butter
In a large bowl, combine the cereal and marshmallows. In a glass measuring cup, melt the white chocolate chips in the microwave on high for about 1 1/2 minutes, stirring every 30 seconds. Add the peanut butter and stir until smooth. Pour over the cereal and marshmallows. Carefully stir until evenly coated. Scoop onto parchment paper and allow to cool and set.
Gather your ingredients. You will need crisp rice cereal (be sure it's gluten free), miniature marshmallows, white baking chips, and peanut butter.
In a large mixing bowl, add the 2 cups cereal and 1 1/2 cups marshmallows. Gently stir.
In a glass measuring cup, add the white chips. To melt, microwave on high in 30 second intervals, stirring after each, until it's smooth.
Add the 1/2 cup peanut butter; stir until combined.
Pour the mixture over the cereal and marshmallows.
With a spatula, gently stir until all the cereal is coated.
Using a big cookie scoop (the one I use to measure muffin batter), scoop cookies onto parchment paper.
Let the cookies sit for an hour or so to set. It will be VERY hard not to eat them just yet. Actually, go ahead..... who cares if it's still gooey and falls apart while you eat it.... totally worth it.
Just try to eat only one! Then give in and eat 5 or 6. Haha.
Recipe Source: Recipe adapted from Mel's Kitchen Cafe