These yummy Rice Krispie Treats taste and smell just like cinnamon rolls! They are even drizzled with a smooth glaze!
So in theory, yesterday was the first day of Spring. However, it’s still snowing! I don’t know why I’m surprised though, it’s always this cold this time of the year in New York. I think I’m just too anxious to get to Disney! Here’s a cute little Disney countdown timer I made:
So this past week, I’ve been home for Spring break. Here’s the one word to describe my break: relaxation. I’ve never been able to feel SO relaxed during any of my college breaks, and it feels, just so great.
However now, I need to mentally prepare myself for the last 2-ish months of the semester. But I still need to have my baking fun time! Or else I don’t think I would stay sane..
So I have an awesome Rice Krispie Treats recipe for you guys! And these have to be some of the best tasting Rice Krispie Treats I’ve ever had. Literally. They are filled with delicious cinnamon awesomeness, but they are also topped with a creamy icing drizzle. Who could ask for more?
- 1-10 oz bag marshmallows
- 1/3 cup unsalted butter
- 2 tablespoons light brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon vanilla
- 6 1/2 cups Rice Krispie cereal
- 1 cup powdered sugar
- 2-3 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
- Lightly grease (or spray) a 9 x 13 baking pan. Set aside.
- Place the butter in a large microwave-safe bowl and cover the top with a microwave-safe plate (to avoid splattering.) Microwave for 3-5 minutes (depending on the wattage of your microwave) until butter is fully melted and deep brown in color. Be sure to check on the butter every 30-60 seconds, and be cautious of the hot bowl.
- Add the marshmallows to the browned butter and heat in 30 second intervals, stirring with a spatula in between intervals, until fully melted and smooth.
- Stir in the light brown sugar, cinnamon, and vanilla until evenly combined.
- Add in cereal until the mixture is evenly distributed. Press the mixture into the prepared baking pan and let cool completely.
- In a small bowl, stir together the powdered sugar, heavy cream, and vanilla extract until smooth. If the glaze is too thick, you can add in a little more cream until the consistency is to your liking. Cut a small tip off of a Ziploc bag, and pour glaze into bag. Drizzle over the top of the rice krispie treats. Let glaze harden slightly.
- Cut into 12 bars, and store in an airtight container at room temperature for up to 5 days. Enjoy!
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