Don't know why it is a rarity that I make Rice Krispie squares but it is. An overlooked simplicity that could be because of my childhood school lunches or the half empty box of cereal in our pantry that's been catching my eye. Of course there is a certain level of comfort and ease with making them, low heat is a pro tip. That is why I decided to add a wee bit of festive cheer; decorating them with a thin layer of melted white chocolate and then generously and merrily sprinkling with mini candy pearls in red and green. 'Tis the season for comfort and joy!
Rice Krispie Squares
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1/4 cup butter
1 x 400g bag of mini marshmallows
1/2 teaspoon vanilla extract, optional
5 - 6 cups crispy rice cereal
200g bag white chocolate chips, for decorating
red and green mini candy pearls, for decorating
Grease a 9 x 13 inch tin. Set aside.
Melt butter in a large saucepan over low heat.
Once the butter is melted, add the marshmallows and stir until they are melted and well combined. Cook 2 minutes longer, stirring constantly. Stir in the vanilla extract. Remove from heat.
Stir in the rice crispy cereal until well coated.
Press mixture evenly and firmly into the buttered tin, using a buttered spatula or wax paper. Allow to set.
Once set and cooled, melt white chocolate in a microwave safe bowl in the microwave or on top of the stove using a double boiler method, then spread the melted chocolate evenly over the top and sprinkle with candy pearls. Allow to the chocolate to set before slicing.