Snickerdoodle Rice Krispies
Updated: 10 Feb 2018
Ingredients
- 45g butter
- 300g mini marshmallows
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 180g rice krispies
- 1/4 tsp cinnamon
- 2 tbsp brown sugar
Method
- Melt the butter in a large, heavy-based saucepan over a low heat.
- Add the marshmallows and the cinnamon and vanilla, and cook gently until they are completely melted and blended, stirring constantly.
- Take the pan off the heat and immediately add the cereal, mixing lightly until well coated.
- Press the mixture into a greased 32cm x 23cm tin lined with baking parchment (to make removal easier) and flatten the top using a spatula. Mix together the cinnamon sugar topping and sprinkle over the top - gently spread with your fingers to ensure it sticks to the hot marshmallow.
- Let cool, then remove and cut into squares.