Rice Krispie Treats (Base for Ice Cream Sandwiches:))

Rice Krispies are such a gloriously nostalgic treat.  Few ingredients, very little time and almost no hardware required, they are always a win.  When I first got married, I started getting more into cooking and baking a myriad of things that required more skill.  Rice krispies took a backseat until my friend Emily made a pan of them and I could not stop raving about their deliciousness.  I finally got her to divulge her secrets, more butter!  Isn’t that the trick to everything good?


10 oz. mini marshmallows (using the big ones mean they take longer to melt)

5 TBLS. salted butter

Combine in a stockpot and melt over medium heat.

1/2 tsp. vanilla extract

Once butter and marshmallows are melted, add in vanilla and stir to combine.

5 1/2 cups rice krispies

Mix into melted goodness

If making rice kripsies treats for general eating:

Grease an 8×8 dish and spoon into pan, pushing into corners. Let cool, slice and eat away!

If making base for tomorrow’s ice cream sandwich:

Line a 10-12″ round cake pan with parchment paper.

Spoon half the rice krispies into the pan and press into the corners, it will be quite thin.

Lay a second piece of parchment on top and spooon the rest of the rice krispies into it, forming a second round.

Once cool, spread a thin layer of creamy peanut butter on each layer of rice krispies.

Cover with plastic wrap and set aside until tomorrow….



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