I have a bake sale coming up for my girls’ dance team in a few weeks. I am tired of always taking the same ole things so I was doing some searching on bake sale ideas. I came across this lovely blog called, Bowl Licking! Here is a great twist to an old favorite. I can’t wait to do a couple of batches. You know one for the family and one for the bake sale. I have learned the hard way that you can’t just make one and expect it to leave the house!
A GLUTEN FREE TREAT!
Adapted, slightly, from Smitten Kitchen
Yield: 16 2-inch squares
- 8 tablespoons (1 stick, or 4 ounces) unsalted butter
- 1 10-ounce bag mini-marshmallows
- heaping ¼ teaspoon kosher salt
- ¾ teaspoon cinnamon
- 6 cups (6 ounces) Rice Krispies cereal (half of a 12-ounce box)
Grease an 8 by 8-inch square pan.
Melt the butter over medium-low heat in a large pot. Once melted, whisk constantly til the butter froths and then begins to turn brown and smell nutty. Keep whisking until it is studded with deep caramel brown flecks, then immediately take off the heat (butter goes from brown to burnt very rapidly, so keep close watch). Add the salt and cinnamon, and whisk til incorporated. Add the marshmallows, and stir using a silicone spatula until the marshmallows are melted and the mixture is uniformly smooth. Add the cereal and gently fold in, til evenly distributed.
Pour the cereal mixture into the prepped pan, and using a piece of waxed or parchment paper, gently press down into the pan to make an even layer. Allow to cool, then cut with a sharp knife into 16 squares (or whatever shape/size strikes your fancy).