Rice Krispie Squares, Rice Krispie Cake or Rice Krispie Treats? Or, don’t forget, you could also say Rice Krispies, with an “s,” in front of any of those names.
I posed this question to my husband recently, shortly after making an absolutely amazing version of the treats called Peanut Butter Rice Krispie Treats (click for the recipe).
In our house when I was a kid, it was Rice Krispie Cake.
In my husband’s home, it was Rice Krispie Squares.
In neither of our homes was there an “s” at the end of Krispies, though one would think that’s technically the correct way to say it since the cereal is called Rice Krispies.
At any rate, the peanut butter version I made recently from Food & Wine magazine is an absolute winner.
Made with Rice Krispies Gluten Free with Brown Rice, these treats are crisper and less sticky than regular versions – and trust me, that’s a good thing.
In fact, I’ll go out on a limb and say these are the best Rice Krispie treats I’ve ever eaten, and my husband agrees.
I guarantee they will be a hit at any type of meal or event involving family – lunch, supper, movie night, camping.
And, like any good Rice Krispie treats recipe, it’s embarrassingly easy to make.
The recipe calls for coconut oil, which can be found in a well-stocked health food or specialty foods store. It’s in a semi-solid state, like butter.
A 9 x 13-inch baking pan is lightly greased with the coconut oil.
In a large pot, three tablespoons of the oil are melted, then marshmallows are added and constantly stirred over low heat until melted. Creamy peanut butter is stirred in.
The pot is removed from the heat and the Brown Rice Rice Krispies are added and stirred to coat with the marshmallows and peanut butter.
The mixture is scraped into the pan, and a piece of wax paper is used to press it in evenly.
The treats are cooled completely, then cut into squares and served.
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