This is actually the second batch of rice krispie treats I made this week.
The first was a half-size batch of peanut butter rice krispie treats, but I magnanimously decided not to post that one because I already have three peanut butter rice krispie/bubble slice recipes on this blog, and the last thing I want to do is bore you.
Well, actually, that’s a lie. The reason I’m not posting about the first batch of rice krispie treats is that I ate the whole lot from the saucepan with a spoon, and so there was nothing left to take photos of.
Je ne regrette rien. I see no problem with having a passionate (albeit brief) love affair with copious amounts of marshmallowy-sticky-nutty goodness, particularly if said goodness/love affair gives me the energy to stand on my balcony serenading the street below (there’s a slight chance I didn’t realize how loudly I was singing along to my iPod until a lady walking her dog below looked up at me in surprise).
Anyway, that was the story of the peanut butter rice krispie treats that only ever saw the light of the saucepan, not the light of day. The story of today’s Toffee Rice Krispie Treats is shorter:
Once upon a time, I really wanted to build a blanket fort but instead made a small batch of Toffee Rice Krispie Treats because it felt rude to even consider rummaging through a linen closet that isn’t mine. They were delicious and I didn’t burn my hand on the electric hotplate.
Toffee Rice Krispie Treats
Makes 12-15 small squares
- 1.5 tb (22g) non-dairy spread (or butter)
- 2 cups (141g) mini marshmallows
- 3 cups (90g) Rice Krispies (I used brown rice Rice Krispies because, you know, this is a healthy recipe)
- 3 tb (40g) toffee bits (I used Hershey’s Skor Chipits)
- Line a loaf tin with baking paper.
- In medium saucepan over low heat, melt the non-dairy spread until, well, melted. Add the marshmallows and stir until completely melted.
- Take the saucepan off the heat, and tip in the Rice Krispies and toffee bits. Stir quickly until everything is cohesively mixed together.
- Press mixture into your loaf tin, using wet hands to press and smooth the surface. Cut into squares the size of your heart’s desire, and store in the fridge or freezer. (I ate half from the fridge and half from the freezer, discovering too late that I like them best frozen.)