Cooking/ Sweets

Rice Chex Treats

A fun twist on Rice Krispie Treats, these Rice Chex Treats are crunchy AND chewy, sweet, and 100% satisfying. Kids of all ages are sure to enjoy these.


There are few things that make me more annoyed than wasting food. It’s like throwing away money to me. Which kind of sucks, because having a picky eater for a child and a husband who doesn’t love leftovers means there is the potential for a LOT of food waste. So when Anna told me that she was over her Rice Chex obsession 1/8th of the way into a huge box of it, I almost lost my cool.

Thank God for Pinterest is all I have to say.

Of all the recipes that we came across (and there were many) the one that stood out as the easiest and the one that did not require us to purchase any additional food were Chewy Chex Bars made with marshmallows and chocolate chips — all things we had on hand. And all things Anna wanted to shovel into her mouth ASAP.

The bars are crunchy AND chewy, sweet, and 100% satisfying.

The only thing I would do differently next time is add a few more marshmallows to hold it all together and be more Rice Krispie Treat-like. But that’s more for texture and stickiness (and nostalgia), since they are perfectly delicious as is.

A fun twist on Rice Krispie Treats, these Rice Chex Treats are crunchy AND chewy, sweet, and 100% satisfying. Kids of all ages are sure to enjoy these.

How To Make Rice Chex Treats

Supplies:

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Rice Chex Treats

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By Emily Levenson Serves: 24
Prep Time: 15 minutes Cooking Time: 5 minutes

A fun twist on Rice Krispie Treats, these Rice Chex Treats are crunchy AND chewy, sweet, and 100% satisfying. Kids of all ages are sure to enjoy these.

Ingredients

  • 4 tbs Earth Balance or butter (1/2 stick)
  • 4-6 cups mini marshmallows
  • 8 cups Rice Chex cereal
  • 2 cups mini chocolate chips
  • cooking spray

Instructions

1

Spray 9x13 inch glass dish with cooking spray and set aside.

2

In a large saucepan, heat butter over medium-low heat until all of the butter has melted. Be careful not to burn it.

3

Add marshmallows and mix them into the butter. Heat over medium-low heat until the marshmallows are melted and smooth. Remove from heat.

4

In a large bowl, combine Rice Chex, chocolate chips, and melted marshmallows and stir until everything is evenly coated.

5

Transfer mixture to your glass baking dish and press evenly so that you have a 1/2 inch thick layer covering the entire baking dish. It helps to spray your hands with a light coating of cooking spray so that it doesn't stick to your fingers.

6

Let cool 10 minutes before serving. If you want to speed it up (and make it easier to cut), I recommend popping it into the refrigerator.

Nutrition

  • 281 Calories
  • 50.6g Carbohydrates
  • 3mg Cholesterol
  • 4.9g Fat
  • 1.4g Fiber
  • 1.9g Protein
  • 4.9g Saturated fat
  • 104mg Sodium
  • 32.5g Sugar

Notes

  1. The first time I made these, I used 4 cups of mini marshmallows and found that it was a very thin coating. They were delicious, but I prefer a bit more marshmallow in mine. I would suggest upping it to 6 cups (which is basically a 10 oz bag of mini marshmallows).
  2. If you want to take these up another notch, add in 1/4 cup peanut butter into the marshmallow mix when melting and/or 1/2 cup of peanut butter chips. I'm drooling just thinking about it.
  3. Don't want to eat the entire pan? These can be stored in the freezer and added to lunch boxes or enjoyed one at a time whenever the craving hits.

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