These are my Fall Crispies, but you can use any Marshmallow.
In 2017, the Rice Crispy Bar turned 70. Did you know that? They taste as good now as they did back then, too! All that sugariness no doubt sonically preserved the bar. Actually, the Rice Crispy Bar genuinely has a history. The cereal itself hit the shelves in 1928, but didn't gain popularity with children until ten years later, when the funny little sound, the snap, crackle, and pop, became a childhood breakfast entertainment. Around our house, Rice Crispies were basically for breakfast alone. Mom didn't consider mixing melted marshmallows in a bowl with butter actually to be "baking. She would be right. It was a confection, not a baked good.
To this day, I am not a huge fan of the cereal itself, but I can't resist a Rice Crispy Bar, and I've found they come in handy when constructing edible 3-dimensional structures, like castles, towers, pom trees, and other things.
But here's the original recipe for the original.
- 6 cups of Rice Crispies, the fresher the better
- 3 tbsp butter
- 1 bag regular marshmallows
- Melt the butter in a large pot over medium heat (nonstick is your best bet).
- Stir in the marshmallows, then keep stirring until they melt.
- Add in the rice crispies and remove from heat and mix together.
- Cool slightly.
- Grease an 11x9 baking dish AND YOUR HANDS.
- Press the mixture in and pat it to shape and chill.
You can make variations with colors, flavors, and even additions of things like M&Ms, but wait until the very end before adding these in.
To make the fall crispies:
At certain times of year, they carry pumpkin-flavored marshmallows. Melt them as above, then add extra spices to boost the flavor. Top with autumn sprinkles!