Fatfree Rice Krispie Treats
Submitted by AlexisRose
Fat-free Rice Krispie treats made with corn syrup instead of butter to melt the marshmallows. Same sticky, chewy squares with three simple ingredients.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minSame crispy, chewy, sticky Rice Krispie treats you grew up with, minus the butter. Corn syrup replaces the butter as the vehicle for melting the marshmallows, keeping everything fat-free while still producing that gooey, stretchy binding that holds the cereal together.
The corn syrup warms in the pot first, then the marshmallows get stirred in until completely melted and smooth. Six cups of crisp rice cereal fold in, and the whole sticky mass gets pressed into a sprayed pan using waxed paper to keep your hands clean. Press firmly and work fast. This mixture sets up quicker than the buttered version.
These are notably stickier than traditional Rice Krispie treats. The corn syrup stays tacky longer than butter does, so a trip to the freezer for a few minutes before cutting makes a huge difference. Use a sharp knife dipped in hot water for the cleanest squares.
Chef Tips
- Work quickly once you add the cereal. The marshmallow mixture hardens fast without butter to keep it pliable.
- Press through waxed paper, not bare hands. Even with spray, your hands will stick permanently to this mixture.
- Pop the pan in the freezer for 10 to 15 minutes before cutting. Cold treats cut cleanly instead of tearing.
- Dip your knife in hot water between every cut. The hot blade slices through the sticky cereal without dragging.
Variations
- Stir in a handful of mini chocolate chips right after adding the cereal for a chocolate-studded version.
- Use cocoa-flavored crisp rice cereal for chocolate Rice Krispie treats.
- Drizzle melted peanut butter over the top before the treats set for a nutty, salty-sweet finish.
Ingredients
Directions
Lightly spray a 9” x 13” pan with PAM.
Measure out cereal. Pour corn syrup into a large pot, placed on medium heat.
When the syrup has warmed up a bit, add the marshmallows.
Continue to heat, stirring frequently, until the marshmallows are melted and smooth.
Add cereal, stirring with a large spoon until the cereal is uniformly coated.
Turn out into prepared pan.
Cover cereal mixture with waxed paper, and using hands, spread and press the cereal evenly in the pan, compressing firmly.
Allow the treats to cool for 5 minutes or so before removing the waxed paper.
After the pan has cooled, cut into squares using a sharp knife dipped in hot water.
Yield: about 18 2” x 3” squares.
NOTE: THESE ARE VERY STICKY! You’ll want to press them down quickly, because they harden really fast! We put them in the freezer for a while to make cutting them easier and it also made them easier to handle in general.
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