Sweet and Salty Crispy Rice Treats

published Feb 13, 2022
Sweet and Salty Crispy Rice Treats Recipe

Homemade is always best – especially when it comes to Kate Wood's spin on this favorite treat.

Makes20 squares

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Credit: Kate Wood

I’m not sure if there’s such a thing as a crispy-rice-treat expert, but if there is, my friend Rayne definitely qualifies. She rarely comes over for dinner without bringing a plate of crispies for us to share with the kids, and those sweet and salty treats have become synonymous with her in my mind.

These Sweet and Salty Crispy Rice Treats are our favorite: a brown butter and marshmallow base with rice cereal and honey grahams throughout. They’re heavenly, and if you’ve ever thought crispy rice treats were just for kids, you’re dead wrong.

Sweet and Salty Crispy Rice Treats Recipe

Homemade is always best – especially when it comes to Kate Wood's spin on this favorite treat.

Makes 20 squares

Nutritional Info

Ingredients

  • 1/2 cup

    unsalted butter, diced

  • 1/2 teaspoon

    table salt

  • 1 teaspoon

    vanilla extract

  • 1 (16-ounce) bag

    mini marshmallows

  • 2 1/2 cups

    honey graham cereal, crushed into large bits

  • 4 1/2 cups

    crispy rice cereal

Instructions

  1. Lightly grease a 9 × 13-inch pan and set it aside. In a large pot over low heat, stir the butter until melted. Continue stirring frequently. It will begin to sizzle and foam slightly before little golden bits start forming on the bottom of the pan. Continue stirring until the butter has browned. You’ll know it’s done when there are golden flecks throughout the butter and you notice a sweet, nutty fragrance. Immediately remove it from the heat and add the salt and vanilla, stirring carefully. Add all but 1 cup of the marshmallows and stir over low heat until they’re melted completely. Add the remaining marshmallows with the two cereals and stir just until combined.

  2. Turn the mixture out into the prepared pan and use the butter wrapper or a clean, lightly greased hand to pat the crispies flat in the pan. Allow them to cool completely before cutting and enjoying!

Recipe Notes

Excerpted from HER DAILY BREAD by Kate Wood, reprinted with permission from HarperOne an imprint of HarperCollins Publishers. Copyright 2021.