Regina Guccione made this delicious treat for the Halloween party last week, and provided this recipe in case you’d like to try it for yourself!
Regina’s Crisp Rice Treats
3 T. butter
6 c. mini marshmallows
6 c. crisp rice
Preferred molding pan lined with parchment paper or non-stick spray- a 9×13″ pan is classic, but you could use cupcake pans, Bundt pans, etc.
Optional Variations:
(only use one variant, as more than one can muck up the consistency of the final product)
1/2 cup semi-sweet chocolate chips
OR 1/2 cup unsweetened peanut butter
OR 1/2 cup of crushed pecans, butterscotch chips, mint chips, etc.
Directions:
In a large, microwave-safe mixing bowl (glass is excellent), add your butter. Microwave the butter for 30-45 seconds, or until the butter has liquefied. (Optional – Add your variant to the butter and mix with a non-stick spatula (silicone is great) until the mixture is smooth.) Fold in the mini marshmallows 1-2 cups at a time. Fold until all marshmallows seem like they have a good coverage of the butter mixture. Microwave butter-marshmallow mixture in microwave for 1 minute. The marshmallow mixture should look puffy. Fold in crisp rice 1-2 cups at a time. If the mixture becomes too stiff to mix in more crisp rice, put back in microwave for another 45-60 seconds. Once thoroughly mixed, spatula the mixture into your pan, pat down with spatula to create a nice flat surface on the top, and let cool for 1-2 hours. Flip onto a tray or cutting board, remove parchment paper, and cut.
Another easy variation is to add a topping to the bottom of your pan. That way when you flip the cooled product over, you’ll have a topping already applied. Chocolate chips work well, since they melt slightly when the hot mixture is poured onto them. Instant chocolate topping!
Thanks, Regina!