It’s my [Natalie’s] birthday month, so IÂ’m pretty into sprinkles right now. Sprinkles in and on everything. Every treat becomes a birthday treat in January. These birthday cake Rice Krispie treats are pretty spectacularly colorful and incredibly fun. I had visions of frosting the entire sheet like a cake, but I luckily realized that our teeth might fall out if we did that much sugar.
DonÂ’t worry, marshamllow-y goodness enhanced by nearly an entire container of sprinkles is quite delicious on its own.
Even if itÂ’s not your birthday in January, these will brighten the winter days. Of course these will be a hit with kids, no doubt. But theyÂ’re also utterly festive for a Tuesday at the office or tucked in a roommateÂ’s lunchbox, too. IÂ’ve never heard anyone turn down sprinkles. Rice Krispies treats are a go-to gluten-free treat. Be sure to try our Salted Caramel version, or try making your own marshmallows.
Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just marshmallows and butter-yum. Don’t miss her white chocolate & lime truffles.
- 3 tablespoons butter
- One 10-ounce package marshmallows (make sure theyÂ’re gluten-free)
- 6 cups gluten-free Rice Krispies or other puffed rice cereal
- ¾ cup rainbow sprinkles
- Grease a 9-by-13-inch pan with butter. Melt the butter in a large, heavy saucepan over medium heat. Add the marshmallows and stir frequently until the marshmallows have melted and the mixture is smooth. Add the Rice Krispies and the sprinkles and stir until well coated. Quickly pour into the buttered pan and press out to evenly fill the pan. Let cool. Cut into squares and serve.
