Kitchen Sink Crispy Treats: For quick sweet tooth fixes
Updated: Oct 20
This recipe was designed with my kids in mind. We love to make crispy treats but on Fridays we also love to be home so whatever I have on hand is going into the "pot". Case in point these kitchen sink crispy treats. Use whatever it is you have on hand, this time I had chocolate chips, sprinkles and coconut. Into the pot they went! Sometimes it's the chaos that makes the perfection! Enjoy!!
4 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
6 cups crispy rice cereal, such as Rice Krispies
1 teaspoon pure vanilla extract
4 ounces of chocolate chips or butterscotch chips (optional)
1 cup of shredded sweetened coconut (optional)
Pinch kosher salt
Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.