Tuesday, April 14, 2020

Snickerdoodle Rice Krispie Treats - update

Our oldest daughter, Annie, loves to bake.  Annie really just loves to cook even though sweets are her passion.  She has an Instagram...Annie's Sweet Teeth....because she has more than one sweet tooth!

Annie and John-Mark are quarantined in Virginia, just outside of DC.  She has been making new recipes almost daily.  She made these Snickerdoodle Rice Krispie Treats from Cookies & Cups last week.  This is such an easy recipe and definitely gives a unique flair to regular Rice Krispie treats.  I have made them three times in the last few days - wrapping up a big chunk in plastic wrap and giving to neighbors and friends.

You totally need to try these.  I changed the recipe a little bit.  I borrowed my good friend Shelley's Rice Krispie treat recipe and adapted it to this yummy Snickerdoodle recipe from Cookies & Cups.  uture.  Make these!!  Please visit Cookie & Cups for more details and better pictures!


Snickerdoodle Rice Krispie Treats (adapted from Cookies & Cups)

1 stick butter
16 oz bag mini marshmallows (reserving 2 cups to add in at the end)
1 1/2 tsp vanilla
3/4 tsp kosher salt
1 1/2 tsp ground cinnamon
9 cups Rice Krispie cereal

Topping:

1/4 tsp cinnamon
2 Tbsp granulated sugar

Line a 9 x 13 pan with aluminum foil and lightly butter or lightly spray with cooking spray. In a large saucepan, melt butter over medium heat.  Once butter is melted, continue to cook the butter until it boils and begins to brown, stirring constantly.  Take two cups of the mini marshmallows and set aside.  Once the butter is an amber color, add in the large portion of the marshmallows and stir until completely melted.  Remove from heat and stir in the vanilla, salt and cinnamon.  Gently fold in the cereal until coated evenly.  Fold in the remaining 2 cups of marshmallows.  Coat your finger tips in softened butter and pat the mixture into prepared pan, pressing in evenly.  Sprinkle with topping. Cool completely and cut into bars.

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