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 crispy rice cereal, marshmallows, and chocolate. Don’t miss her recent recipe for this bowl of autumnal goodness.
These are almost too delicious to be called “treats,” so my boyfriend has dubbed them “luxuries.” And luxurious they are, with a homemade caramel whisked in, a top surface robed in chocolate, and a decoration of the finest of flaked sea salts. But they are also, at the core, still comfort food to be passed around at a gathering of family and friends, who will unsuspectingly find their beloved childhood treat has suddenly grown up. The flaked sea salt, usually sold under the label Maldon, provides just enough saltiness to offset the caramel tones.
Keep in mind that regular Rice Krispies in the blue box contain barley extract, which may contain gluten. Kellogg’s now makes a yellow box of Rice Krispies labeled “gluten-free” that does not contain this additive. If you can’t find those, check in the health food section for a brand like Barbara’s, but make sure it is a “crispy rice cereal” and not plain puffed rice. Working quickly is the key with the sticky marshmallow topping, and getting the mixture in the pan before it cools too quickly. Salt in the caramel and on top makes the flavor really stand out. These won’t last long!