In the Pantry: 3 Rice Krispies Dessert Recipes for Fall

In the Pantry


This week on In the Pantry, Aida Mollenkamp shares her favorite recipe for Rice Krispies Squares, including her secret for giving these easy, decadent treats an extra boost of marshmallow goodness. Mollenkamp recommends that you use the stovetop instead of the microwave for melting the butter and marshmallows. The stovetop allows for more control and an even melt. Use miniature marshmallows, as large marshmallows take longer to melt. When serving up these yummy treats, Mollenkamp likes to make them extra tall, so she prepares them in an 8-by-8-inch baking dish. But if you like thinner treats, prepare them in a traditional 9-by-13-inch baking dish.

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Extra-Marshmallowy Rice Krispies Squares

Ingredients
6 tablespoons butter, plus additional for coating the baking dish
10 cups miniature marshmallows
8 cups Rice Krispies cereal

Instructions
Line an 8-by-8-inch baking dish with parchment paper and lightly coat it with butter. Heat a large skillet over medium-low heat. Add 6 tablespoons of butter and once it's melted, stir in 8 cups of marshmallows. Allow the marshmallows to melt, stirring frequently, until the mixture is smooth. Take the skillet off the heat. If you want a chewy result, add the cereal and stir to combine. If you'd prefer an extra crispy treat, wait 10 to 15 minutes for the butter-marshmallow mixture to cool and then add the cereal. Stir in the remaining two cups of miniature marshmallows, but don't let them melt! Pour the mixture into the prepared baking dish. Coat the bottom of a spatula with butter, and use the spatula to smooth the mixture into the dish. Let the dish cool for at least 30 minutes. Cut into squares and serve!

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Pumpkin Spice Rice Krispies Squares

Ingredients
6 tablespoons butter, plus additional for coating the baking dish
1/2 cup plain pumpkin purée
10 cups miniature marshmallows
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
Pinch of nutmeg
8 cups Rice Krispies cereal

Instructions
Line an 8-by-8-inch baking dish with parchment paper and lightly coat it with butter. Heat a large skillet over medium-low heat. Add 6 tablespoons of butter and pumpkin purée and stir. Once the butter is melted and the mixture is smooth, stir in 8 cups of marshmallows. Allow the marshmallows to melt, stirring frequently, until smooth. Take the skillet off the heat. Stir in the vanilla, kosher salt, cinnamon, and nutmeg. If you want a chewy result, add the cereal and stir to combine. If you'd prefer an extra crispy treat, wait 10 to 15 minutes for the butter-marshmallow mixture to cool and then add the cereal. Stir in the remaining two cups of miniature marshmallows, but don't let them melt! Pour the mixture into the prepared baking dish. Coat the bottom of a spatula with butter, and use the spatula to smooth the mixture into the dish. Let the dish cool for at least 30 minutes. Cut into squares and serve!




Almond-Butter Brown Rice Bars



In this healthy spin on already delicious treat, honey and agave take the place of marshmallows.

Ingredients
Butter for coating the baking dish
1 1/2 cups almond butter
1 cup honey
1/2 cup agave nectar
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
8 cups puffed brown rice

Instructions
Line an 8-by-8-inch baking dish with parchment paper and lightly coat it with butter. Heat a large skillet over medium-low heat. Heat a large skillet over medium-low heat. Add the almond butter, honey, agave nectar, kosher salt, and vanilla extract. Stir until smooth. Remove the skillet from the heat and let it set for a few minutes. Add the puffed brown rice to the skillet and stir until the rice is coated with the almond-butter mixture. Pour into the prepared dish and let it set for about 30 minutes before serving. Coat the bottom of a spatula with butter, and use the spatula to smooth the mixture into the dish. Let dish cool for at least 30 minutes. Cut into squares and serve!

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