Who isn’t a fan of Rice Krispie squares? Not only are they tasty, they are easy to make…and don’t they just make you reminisce about your childhood?

I’m not one to prepare “originals”…if I can modify a recipe (mostly to make it healthier) then I will! Would you believe I actually searched the internet for recipes on “making your own marshmallows?” (I gave up on that pretty quick!). Sometimes, you just can’t mess with the original (well, you can a LITTLE bit!).

These are just as good as the original version AND they’re gluten-free! The puffed rice gives the same crunchy texture as Rice Krispies and the pumpkin-pie spice adds a pop of flavour (’tis the season for pumpkin, right?!)

These were a hit (I mean, why wouldn’t they be-they’re Rice Krispie squares?!). Next time I’ll try adding some almond butter and chocolate, or carob chips, or peanut butter, I could go on and on… 😉

Ingredients
4 tbs. extra-virgin coconut oil or butter
5 1/2 – 6 cups puffed rice (depending on desired texture)
4 cups marshmallows
1 tbs. pumpkin pie spice
1 tsp. pure vanilla
1/8 tsp. sea salt (optional)

Heat oil and vanilla on low heat in a large saucepan for 1-2 minutes then add the marshmallows. (I like to put aside about 1 cup to stir in at the last minute so the squares have some nice big chunks of unmelted marshmallows in them!).

Stir continuously until melted and smooth.

In a large bowl, mix the puffed rice with the cinnamon, pumpkin pie spice, and salt.

Here’s my sous-chef waiting to complete the next step 😉

Once the marshmallows are melted, turn off the heat and stir continuously until all the puffed rice is well coated by the marshmallows.

Transfer the mixture immediately to a baking dish lined with parchment paper. (The size of the baking dish will depend on what size you prefer the squares.) I like to make them thinner than the traditional ones so they are easier for my son to bite into 😉

Spread the mixture and flatten with the back of a spatula or large spoon until compacted. (You can also use your hands-just be sure to coat them with more coconut oil or cooking spray.)

Let set in the fridge for at least 2 hours until firm then cut into desired portions.

Store in an air tight container or plastic bag in the fridge for up to one week or in the freezer for up to one month.