SNICKERDOODLE KRISPIES

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They are so good. Do it. Please add the walnuts too.

SNICKERDOODLE KRISPIES

Ingredients

65g butter, unsalted

450g mini marshmallows

12g ground cinnamon 

1/4tsp salt

200g rice krispies

Directions

Line a 9 x 13” or 8 x 8” baking pan with parchment paper, and butter the parchment. Set aside.
In a large pot set over medium-low heat, melt the butter.

Once the butter is melted, add in the marshmallows, cinnamon, and salt. Stir until the marshmallows are just melted. Remove the pot from heat.

Working quickly, pour the cereal in to the marshmallow mixture and gently stir until evenly coated.

Scrape the mixture in to the prepared pan. Use buttered hands to press the mixture in to the corners and to make the top flat. Use the bottom of a buttered glass if you want a very flat top.

Let the krispies cool before removing from the pan and cutting.

*The pan size you use will determine the thickness of your finished bars. I prefer 8 x 8” because the bars are thicker, but thinner is best if you want smaller, bite-sized squares.

*These are so delicious while they are still warm, but they will not cut neatly while warm. If appearance is not a factor, go for it.

*If you really want to make an impression, add in a couple of handfuls of roasted, chopped walnuts.