Rice Krispie Treats Without Marshmallows

This easy recipe for a childhood favourite is simple to do without using marshmallows. Just as sweet and gooey as the original, they're simple to make and perfect for any occasion.

4.6 from 5 votes

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Servings 16

Prep Time 15

Cooling Time 30

Total Time 45

Ingredients

170 g (½ cup) honey
75 g (⅓ cup) brown sugar
3 g (½ tsp) salt (see notes)
1 tbsp vanilla paste or extract
150 g (5⅓ cups) puffed rice cereal

Instructions

Lightly grease a 20cm (8in) square baking dish with butter, vegetable oil or nonstick spray. Line with two overlapping pieces of parchment paper. Set aside.
Add the honey and brown sugar to a small saucepan and set over medium heat. Stirring constantly to dissolve the sugar, bring the mixture to a gentle boil. Allow the syrup to boil for 2 minutes before removing from the heat.
Add the salt and the vanilla paste to the pan and stir to combine. Add the cereal to a large bowl and pour the syrup over the cereal. Stir until evenly coated.
Spread the cereal mixture into the prepared baking dish, ensuring that it's evenly distributed throughout, pressing to compact it. Allow to cool completely at room temperature - about 30 minutes depending on ambient temperature - before removing from the dish and slicing into 16 bars.

Video

Notes

For best results, measure salt by weight, as different salts vary in crystal size and density.

Make Ahead

The treats can be stored in an airtight container at room temperature for up to 5 days.

These treats freeze well. Wrap individual bars tightly in plastic wrap and place in a zip-top freezer bag for up to 2 months. Thaw completely at room temperature before serving.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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