• Melinda O'Malley Keckler

Fancy Rice Krispy Treats

These delicious treats are perfect anytime you need a fast dessert or a treat for a crowd at the office or school. It only takes about 15 minutes to put these together and believe me, these are not your average Rice Krispy squares. I've added chopped walnuts, dried cranberries, vanilla extract and orange zest to give them a wonderful and "fancy" touch. Your family will love these!



Fancy Rice Krispy Treats

By Melinda Keckler, Crinkled Cookbook


1/2 cup butter

1 + 1/2, 10 ounce bags mini marshmallows

1/2 tsp salt

1/2 tsp vanilla extract

1 cup chopped walnuts, plus 1 tbsp for the topping

2/3 cup dried cranberries, plus 2 tbsp for the topping

1 tsp orange peel zest

7 cups Rice Krispy cereal


Grease a 13" x 9" baking dish (or spray with Pam)


On the stovetop, melt butter in large saucepan, add one and a half bags mini marshmallows. Stir over low heat until marshmallows are melted and smooth. Remove from heat and add salt, vanilla extract, chopped walnuts, dried cranberries and orange zest. Stir until combined. Add 7 cups of Rice Krispy cereal and stir until combined. Spread cereal mixture into baking dish and sprinkle reserved walnuts and dried cranberries on top, pat the mixture down using a small piece of waxed paper sprayed with Pam to prevent sticking. Allow to set for about a half hour then slice into squares and serve, sprinkle the leftover mini marshmallows on the serving dish for garnish.


Makes about 12-15 treats when cut into 3" squares.



I hesitate to call this a recipe since it's so easy and is inspired by a treat we've all made a million times. The combination of flavors makes this a treat special enough for the holidays but the orange-vanilla-cranberry essence is something that's delicious all year long. Special hat tip to my son who came up with the idea to add the orange zest to this recipe. Delicious! Let me know what you think in the comments below. XOXO


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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Melinda

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