This recipe isn’t rocket science, but I was surprised at how many people fawned over these rice crispy treats that I made. I took a basic recipe, threw in some cashew butter, and finished it off with a sprinkle of sea salt.
Want to know a secret? That black “chalk” background is black poster board with chalk rubbed across it. Yay for cheap props!
Here’s the recipe!
- 3 tablespoons butter
- 1 package mini marshmallows
- 1/4 cup cashew butter (or any other nut butter)
- 6 cups crispy rice cereal
- sea salt, to taste
In a large, microwave-safe bowl heat butter and marshmallows on 3 minutes, stirring after 2 minutes. Add the cashew butter, stirring until combined. Pour in the crispy rice cereal while mixing it into the butter-marshmallow mixture.
Once everything is evenly mixed, pour it into a greased pan (or line with wax or parchment paper), and use a spatula to spread the mixture out evenly and so that it’s flat. Sprinkle sea salt over the top. Let it sit for awhile to harden a bit, or stick it in the fridge for half an hour. It’s ready when a knife can cleanly cut through the rice crispy “cake.”
Cut into individual sized pieces and serve! Or eat them yourself. I actually made these on a snow day when I literally had nothing else to eat in my home!
Have you ever modified a rice crispy recipe?