What’s better than some warm rice krispie treats on a rainy afternoon like this? Absolutely nothing! We are however putting a slight twist on our favorite childhood treat. We’re replacing all that butter with coconut oil. The coconut oil adds a touch of coconut flavor without it being overwhelming. Ultimately these taste like the classic treats we all know and love.
Serving Size: 9-12 bars
Prep Time: 5 minutes
Total Time: 10 minutes
6 cups crispy rice cereal
40 large marshmallows
¼ cup Cocovit Coconut Oil
- Grease the bottom and sides of a 9×9 baking pan. Set aside.
- In a large saucepan, add the marshmallows and coconut oil and warm over medium heat. Stir continuously until the mixture is smooth and melted together. This won’t take long so don’t stop stirring and leave your pot unwatched.
- Remove your pot from the heat and stir in the crispy rice cereal until it is evenly mixed.
- Transfer the mixture to the greased 9x9 pan, press the mixture into your prepare pan until evenly pressed in a flat on top. Let the pan sit until it returns to room temperature, about an hour or two. Then cut and serve.