It’s two days until Halloween and I am expecting house guests this weekend. One of those guests is gluten intolerant. Since I’m not, I was thinking of something I could make that she could have. My first thought was Rice Krispie Treats, because usually rice flour is used when someone has a gluten allergy, but I discovered, that Rice Krispie cereal isn’t actually gluten-free (it did have a gluten-free version that’s no longer offered.) But…. Cheerios are gluten-free. Bingo.
Of course, you could use a lot of different cereals here; the basic premise is the same.
So these Frankenstein Treats start as your basic cereal + marshmallow recipe, but then get decked out.
40 large marshmallows, 4 cups mini marshmallows OR 8 oz marshmallow Fluff
3 tablespoons butter
Green food dye
2 cups chocolate pieces, semi-sweet or dark are recommended
Black cookie icing
- Melt the butter in a large pan over low to medium heat. Do not let it turn brown.
- Add the marshmallows and melt, stirring frequently, until it creates a smooth gel/slime consistency. Add dye to your liking and incorporate.
- Remove marshmallows from heat and stir in cereal until all the cereal pieces are well coated.
- In a 13 x 9 pan lined with parchment paper, press the mixture into the pan and spread out evenly.
- Refrigerate until firm, about half an hour.
- Cut into 15 rectangles.
- In a double-boiler on low heat, melt the chocolate chips. Dunk the top 1 inch of the cereal treat in the chocolate and use a spoon to coat. Place on wax paper. Refrigerate until chocolate is firm about a half hour or stick in the freezer for less time.
- Use cookie icing to draw a mouth and affix candy eyes on treats.
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