Up until last week, I was pretty much a rice krispies treat hater. I’ve always sworn by the fact that stirring cereal into melted butter and marshmallows is a poor excuse for “baking,” and considering they’re chocolate-free, a bite of one of these can be completely forgettable. Then, my friend Natalie gave me the genius idea of switching up the original recipe for Smitten Kitchen’s salted brown butter rendition, using Cocoa Krispies instead of Rice Krispies, and adding orange candy to make something festive for Halloween. When my friend Katie turned to me to say “these are different, and they’re really f*ing good” at the Halloween potluck where I unleashed the finished product, I knew that this American-born baked good and I had turned a new leaf. The opportunities to elevate this simple, three-ingredient classic into a creative and delicious dessert are surprisingly endless. I was blind, but now I see.
After the epiphany, I couldn’t wait to try a different variation of the recipe for my friend Leah’s birthday this weekend. And I have to admit I got the inspiration from the adorable ones I saw at SusieCakes, which had specks of fall leaf sprinkles. I altered the Smitten Kitchen recipe only slightly, adding 6 tablespoons as opposed to an entire stick of butter (the original recipe on the cereal box calls for 3), and throwing in festive birthday sprinkles with the cereal. Within minutes I had whipped up a treat that was adorable and absolutely addictive.
The recipe can be found here, is very easy to follow, and upgrades the original in a MAJOR way. Any mix-ins should be added with the Rice Krispies so they don’t melt. I suggest cutting with a thin sharp knife, and if you’re really obsessive like me, cutting a millimeter of the outer edge to outfit each square with four perfectly straight edges. I’m so glad I discovered a new go-to, simple recipe for potluck events – I hope you’ll try this!