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Olive Oil Rice Crispy Treats
Gooey, chewy, and naturally dairy free, these olive oil rice crispy treats use extra virgin olive oil in place of the typical butter.
Total Time
20 mins
Course:
Dessert
Cuisine:
American
Ingredients
- 11 cups mini marshmallows (two 10 oz. packages) divided*
- ⅓ cup extra virgin olive oil
- ¼ teaspoon fine sea salt
- 10 cups crisp rice cereal (one 12 oz. box)
Instructions
- Generously grease a 13-by-9-inch baking pan with olive oil or cooking spray, or line with parchment paper for easier removal of the treats later.
- Measure out about 2 cups (100g/3.5oz) of mini marshmallows and set aside.
- In a large (5 or 8 qt) heavy-bottomed pot, combine remaining 9 cups mini marshmallows, olive oil and salt. Melt over low heat, stirring occasionally, until melted and smooth. Remove from heat and fold in cereal, gently turning the mixture until completely coated (you can also pour the melted marshmallow over the cereal in a large bowl; it's sometimes easier to get an even coating this way).
- Press into prepared pan with oiled hands, pressing lightly to flatten into an even layer, but not too hard as you don't want to compress the cereal too much. Sprinkle with sea salt. Let sit for 30 minutes or so, then cut into squares (I recommend oiling your knife as well for the cleanest cuts).
- Treats can be stored, lightly covered in the refrigerator, for up to three days, but are best enjoyed within a day or two of making them.
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Notes
- *You can opt to leave out the whole marshmallows, in which case just use 9 cups (about 16oz/460g) of regular or mini marshmallows, melted down with the olive oil.