I don’t think these sweet treats really need an intro. They’re a classic. And after making them with Ari, I have a new understanding and appreciation for why they’re such a staple for bake sales and class parties- they’re super simple and quick to make! The only changes I made to the classic version were to make them gluten & dairy free: swapping coconut oil for the butter and using gluten- free cereal. These are great if you want to whip something sweet up but don’t have a lot of time and they’ll be gone in even less time.
5 tbsp coconut oil, melted
8 cups mini marshmallows
6 cups rice crispy cereal (we used gluten free)
Optional: 1 tbsp beet juice or red food colouring
1. In a large pot over low heat melt coconut oil. Once melted toss in mini marshmallows, stirring continuously
2. Once melted, remove from heat and add in rice crispy cereal. Stir until combined (I let Ari help with this part, but if you’re nervous about burns you can quickly transfer the mix into a bowl so little ones can help)
3. If you want to make the treats pink, you can add food colouring or reduced beet juice for colour. To make the beet juice reduction:dice up a small beet and pop into a pot and fill with water until pieces are just covered. Bring to a boil for approx. 10 minutes, stirring occasionally. Reduce until the beet juice has mixed with the water and the liquid has thickened to a syrupy consistency. Pour into a glass pyrex jug and set aside until ready to use.
4. Add in colouring and stir until mixed through
5. Transfer mixture onto a piece of parchment paper. Use the sides of the parchment to shape the mixture into a ball (don’t worry if it isn’t a perfect shape, this step is more to compress the mixture for rolling ). Cover with a second piece of parchment and roll the mixture until it is 1/2″ thick (if you like thicker treats, don’t roll them as long/ apply as much pressure)
6. When you’ve reached your desired thickness, remove the top piece of parchment and fold in half (sticky sides in) to place the shapes on
7. Using cookie cutters, cut out the shapes you like and place on the folded piece of parchment
9. Once you’ve cut out all the shapes you can fit, you can either try re- rolling the mixture or takes pieces that are roughly the same size and roll into balls
10. You can serve the treats like this or insert cute straws to make pops. For the balls, you can leave them as- is or add cute cupcake toppers like the sparkly ones I used from Grace Miller & Co– see below)
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