Whenever I need a quick kid treat, rice krispie bars are my go-to. They’re easy and fast, and completely adaptable to the seasons. Today I needed two dozen individually-packaged treats for a bake sale, so out came the big box of Rice Krispies.
I dressed these up a little with the salty/sweet pretzel-and-candy-corn combo. And, of course, I took the extra four minutes to brown the butter first — which makes for a much deeper, yummier flavor.
The best part? These were done (and the mess cleaned) in 20 minutes! Yippppppeeeeeeeee!
Note: This recipe calls for 3 cups more cereal than the standard rice krispie treat recipe. I like mine to be thick and sturdy (not thin and wimpy), so be ready for these to go right to the top of the pan.