Thursday, March 14, 2013

Cinnamon Roll Rice Krispie Treats

Just stopping by for a quick post today because I'm off out to dinner tonight and then tomorrow Mr B and I are finally heading away on a belated Valentines Day road trip! We were supposed to go on Valentines Day (obviously....) but due to the bushfires around home we had to postpone. Nevermind though because it's finally here and tomorrow we are heading off to the north of the state for a few days to do all sorts of exciting things like sampling some whiskey at Hellyers Road Distillery, camping, visiting a planetarium, museum and science works, staying in a swanky hotel that we fell in love with on our mini-moon and just generally hanging out and relaxing, I can't wait!

But before we disappear off into the sunset (...or sunrise given the time Mr B tells me we have to be on the road tomorrow morning!) let me tell you about these Cinnamon Roll Rice Krispie Treats I made for Mr B a few weeks ago, I was keen to try something different and have been toying with this idea in my head for awhile now. Thankfully Mr B loved them, he said they taste just like a cinnamon roll (obviously in rice krispie form) but without me having to deal with all that annoying yeast and dough and kneading! 

Cinnamon Roll Rice Krispie Treats

You will need

For the bars
60g butter
200g marshmallows
4 cups rice bubbles or rice krispies
1 heaped tspn cinnamon

For the topping
60g softened butter
1 heaped tbspn brown sugar
1 tspn cinnamon

For the glaze
1/4 cup icing sugar
1/2 tspn vanilla essence
1 tspn milk

Add the butter and marshmallows to a large microwave safe bowl. Heat in 40 second bursts, stirring inbetween, until melted and combined.

Mix through the rice bubbles and cinnamon.

Grease and line a small slice tin.

Press mixture into the tin - if you have trouble with the mix sticking to your spoon or whatever your using to press it down, try running the spoon under hot water first. Leave in the fridge for an hour before applying the topping and glaze.

To make the topping, combine the butter, brown sugar and cinnamon and spread over the top of your rice krispie bars. Try the mixture and change it up to suit your preference, add more cinnamon if you want to.

To make the glaze, combine the icing sugar, vanilla essence and milk until you have a smooth consistency. Use a spoon to drizzle over the top of your rice krispie bars and place in the fridge for 3-4 hours or overnight to set.

Remove from the tin, slice and enjoy!!

Mrs B xx

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