When you are short on time and need an allergy-friendly crowd pleaser, it is hard to beat Rice Krispies Treats. I was hesitant to post this recipe, because it just seemed too simple, common, and easy. Indeed, it hardly qualifies as a recipe–but sometimes, quick and reliable is what you need. These pretty hearts are perfect if you need a quick, last minute Valentine’s Day sweet treat for friends and family or your child’s classroom. Start to finish, they will take no more than 25 minutes to prepare.
Making gluten-free, dairy-free Rice Krispies Treats requires some easy, minor adjustments to the standard recipe. Contrary to what one might expect, Kellogg’s Rice Krispies are not gluten-free; they contain barley malt, so you will need to use a different, gluten-free cereal instead. I used Mom’s Best Cereals Crispy Cocoa Rice, but there are other options. Rice Chex or Corn Chex will work, and Whole Foods sells Erewhon Crispy Brown Rice Gluten Free Cereal, which is a good substitute for Rice Krispies. Just make sure that whichever cereal you choose is labeled gluten-free. To make sure that the treats are dairy-free, I use Enjoy Life brand chocolate chips and, instead of butter, Earth Balance Buttery Spread.
Having made the ingredient substitutions described above, I otherwise follow the recipe exactly for Kellogg’s Rice Krispies Treats:
- 3 tablespoons of Earth Balance Buttery Spread or dairy-free margarine (such as Fleischmann’s)
- 1 10-ounce package of mini marshmallows
- 6 cups of gluten-free cereal
- 1 10-ounce package of dairy-free semi-sweet chocolate chips (Enjoy Life)
Microwave the butter substitute (Earth’s Balance Buttery Spread or dairy-free margarine) in large glass bowl for 45 seconds or until melted. Add marshmallows and toss to coat. Microwave for 45 seconds and stir, then microwave for another 45 seconds and stir until marshmallows are completely melted. Add cereal and mix with a spoon. Press into a 9 x 13 greased pan. Cool completely. Use a cookie cutter to cut into desired shapes. Place shapes onto a parchment-lined cookie sheet. In a small glass bowl, microwave 2 cups of chocolate chips for 1 minute, stir and microwave for an additional 10 seconds and stir and microwave for additional 10-second periods until the chips are completely melted. Use the back of a spoon to spread chocolate on the tops of the treats.Immediately sprinkle with sprinkles. Put the cookie sheet with the treats on it in the refrigerator for 10 minutes or so until the chocolate has set. Makes 14 two-inch hearts.
To turn these hearts into sweet little gifts, attach them to treat sticks and wrap each one in a clear bag with a ribbon. (I found treat sticks, bags, and sprinkles at Michaels).
I will be making a double batch of these treats this weekend for the party following my daughter’s piano recital. In the meantime, I am pretty sure that the ones I made today will be consumed very quickly after school!