Michael and Rachel's

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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

  1. Melt the butter in a large, heavy-based saucepan over a low heat.
  2. Add the marshmallows and the cinnamon and vanilla, and cook gently until they are completely melted and blended, stirring constantly.
  3. Take the pan off the heat and immediately add the cereal, mixing lightly until well coated.
  4. 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.
  5. Let cool, then remove and cut into squares.