What is better than a good old fashioned Rice Krispie treat?
A trashed up Rice Krispie treat!
I wanted to bake for a friends birthday recently, and when I think birthday, I tend to lean toward flavors from childhood. My first thought is: sprinkles. Which is my first thought everyday really. I decided to go with Rice Krispie treats to switch it up from some of my latest baking endeavors. I knew I would have to add more than just sprinkles, so the next thought was white chocolate chips. And then I realized only I can handle that level of sugar, so I decided to add pretzels to the mix to cut the sweetness. And thus, these were born:
White chocolate pretzel Rice Krispie treats
Yields approximately 24 cupcake sized portions
- 1/2 cup butter (one stick)
- 2 10 oz bags of mini marshmallows
- 1 tsp vanilla extract
- 8 cups of Rice Krispie cereal
- 1 and 1/2 cups chopped pretzels (I used mini pretzel sticks)
- 1/2 to 3/4 of a 10 oz bag of white chocolate chips (more or less to taste)
- Rainbow Sprinkles!
- Melt the butter in a pot over low to medium heat on the stove.
- In a separate large bowl combine the pretzels, half a bag of marshmallows, and half of the Rice Krispies. Putting some of the marshmallows in this mixture will vary the marshmallow texture, which I enjoy.
- Add the remaining one and a half bags of marshmallows to the butter, and stir so it doesn’t burn on the bottom.
- Once the marshmallows are melted and the mixture is homogeneous (probably 3-5 minutes), add the vanilla extract, and the other half of the Rice Krispies to the marshmallow and butter mixture and stir until they are well incorperated.
- Add the warm marshmallow mixture to the large bowl of other ingredients and mix so the mixture is uniform.
- Stir in the white chocolate chips and rainbow sprinkles last so they do not melt completely.
- Portion into muffin tins with liners (I find this the easiest way to manage Rice Krispie treat presentation) and allow to cool at room temperature or in the fridge.