Earlier this week, my kids wanted sweets after dinner and we had a spare bag of marshmallows left over from camping during the weekend. But not nearly enough rice krispies for a full tray of treats. After a little improvisation, I came up with a delicious dairy free alternative. Plus, I got to use my new kitchen torch I got for Mother’s Day!
Step One: Make rice krispy treats but replace the butter with coconut oil. The oil has a lower melting point than butter so be careful not to burn it when melting the marshmallows. This step will take a little longer than normal.
Step Two: Melt dark chocolate, using a bit of coconut oil, instead of milk, to temper it. Some chocolates have added gluten or dairy so check the ingredients carefully.
Step Three: Put treats on skewers and lightly coat with the melted chocolate.
Step Four: Melt the remaining marshmallow and carefully coat the treats after they’ve cooled completely in the fridge. (See the full recipe directions below.)
Step Five: Using a kitchen torch, (or a campfire) toast the marshmallows and enjoy the deliciousness!
One of the best things about this was the coconut oil gave a slight caramel flavoring to the rice treats and the layering of the flavors of toasted rice, chocolate, and the soft and crispy toasted marshmallow was so, so good. My 16yo said, “That was probably the best thing you’ve ever made!” He had two of them, the piglet.
Marshmallow Covered Rice Krispies Treats
Turn a Rice Krispie Treat into a campfire favorite!
Lightly spray no-stick cooking spray onto a 9x9 inch glass pan and set aside.
In a pan, melt together the first 1/2 bag of marshmallows with the coconut oil on low heat, stirring constantly to prevent burning.
Add the toasted rice cereal and quickly mix together until all the cereal is coated. (**Carefully read ingredients on the cereal as some off brands use a malt coloring and flavoring, which adds gluten.)
Transfer the mixture to the prepared pan, pressing down evenly until flat and covering the pan in about a two inch layer. Allow to cool in the fridge for about 15 minutes.
While the treats cool, prepare the chocolate by breaking it into smaller pieces and adding the coconut oil to it in a heat safe glass bowl. Heat in a microwave on high about 30 seconds and stir.
Heat in the microwave once more for about 30 seconds and continue to stir until all the chocolate is melted from the heat of the bowl and the oil is incorporated. This will take a few minutes.
Cut the treats into rectangles about three inches tall and insert a bamboo skewer into a middle end, stopping about halfway thru the treat.
Coat the treats in a thin layer of chocolate and place back in the fridge to firmly set the chocolate, about 10 minutes.
Meanwhile, melt the remaining coconut oil and marshmallows. When ready, use a spatula to coat each treat in a layer of marshmallow. You need to be quick or the hot sugar will melt the chocolate. This part is pretty messy and the sugar can be very hot. Be careful.
Set the marshmallow covered treats on wax paper and place in the fridge until you're ready to toast them.