My mom and I team up in the kitchen every December to tackle the holiday baking, but this year I’m on my own. Crispy rice cereal squares were the first cookies I ever learned to prepare, and these treats are definitely on my list this year. I love the festive dash of food coloring. You can choose red, green or whatever color says “holidays” to you. Better still, this version is lower in fat than the typical butter-soaked recipe. Because this is an egg-free mixture, there’s no harm in sampling as you go along.
Holiday Crispy Rice Squares
Makes 12 squares
3 tablespoons unsalted butter
1 (10.5 ounces) package marshmallows
Red or green food coloring
1/4 teaspoon kosher salt
6 cups puffed rice cereal (such as Rice Krispies)
Canola oil cooking spray
Red and green sanding sugar (optional)
Spray a 9×13-inch pan with cooking spray and set aside. Melt butter in a large saucepan over medium heat.
Add marshmallows and salt, and stir with a wooden spoon until melted. Stir in red or green food coloring and remove from heat. Gently fold in cereal until well combined.
Transfer mixture to prepared pan and press down to flatten using parchment or wax paper. Allow to cool and cut into squares. Sprinkle with sanding sugar if desired.
Fat: 3 grams
Saturated Fat: 2 grams
Protein: 1 gram
Carbohydrate: 25 grams
Sodium: 48 milligrams
Cholesterol: 8 milligrams
Fiber: 0 grams