Rice Crispy Delights
This gluten-free rice crispy treat dessert is amazing! It covers a half sheet pan for a fun, sharing sized dessert. Or simply toss the extras into the freezer for a treat later on.
Equipment
Ingredients
Crispy Treats
- 2 sticks butter
- 2 bags mini marshmallows (10oz each)
- 1/2 cup peanut butter
- 8 cups rice crispy cereal
Caramel Layer
- 1 cups Fast Wet Caramels
Chocolate Layer
Instructions
Rice Crispy Layer
- Cover your baking sheet with parchment paper.
- Place the butter and peanut butter into a large microwave safe bowl. Heat 30 seconds, stir, then heat 30 seconds, and stir until smooth and completely melted. Pour the crispy cereal into the bowl and stir till completely coated.
- Press crispy treats into a baking sheet, cover with parchment paper and press into the baking sheet till evenly spread and fairly flat on top.
Caramels
- You can make some quick caramels with this recipe or grab a bag of caramels, slowly heating them over low heat with
Chocolate Layer
- Chop your chocolate into small pieces. Using a double boiler (or sub a metal bowl sitting on top of boiling water) melt your chocolate over low heat.
- Pour your melted chocolate over the caramel layer and place the baking sheet back in the fridge to fully cool.
- Once the dessert is cooled, slide it out of the baking sheet to cut into 20 pieces. Enjoy!
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