rice crispy

Food allergies are on the rise in the general public, and peanuts, dairy and gluten are the top offenders. In order to stay competitive and offer consumers a product they can consume without worry, many chefs are offering dishes that are free of peanuts, dairy and gluten.

As a working pastry chef, I have tested and offered these products in many of the businesses I have worked in.  A few of my favorites include red velvet cupcakes, chocolate flourless cake (to die for) and my go-to 10 minute recipe of gluten-free rice crispy treats with callebaut chocolate.

Rice crispy treats have long been a staple in my house. I make them for lunchboxes, an easy after-school snack and, most recently, a gluten-free treat for restaurant patrons. I tested these treats on non-gluten-free friends and family and they could barely taste the difference!

Gluten-Free Rice Crispy Treats Recipe

Yields 9 servings

Adapted from rice krispy recipes

Ingredients:

6 tbsp. butter
8 cups mini marshmallows
1 tsp. Beanilla vanilla bean paste
12 cups gluten-free rice crispies
12 ounces callebaut chocolate
1 tsp. Beanilla coffee flavoring

Directions:

Melt butter in stock pot; add mini marshmallows and vanilla bean paste. Stir until melted and smooth on low heat, add in rice crispies. Stir until combine. Spoon mixture into 9x9 pan and press down until formed into pan. Melt chocolate in microwave-safe bowl at 30 second intervals until melted and smooth. Stir in coffee flavoring, pour over rice crispy treats. Smooth with knife or spatula.

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