Maple Rice Krispies Treats are a type of cereal and marshmallow bar made with maple syrup. The recipe is adapted from Modern Maple by Teresa Marrone, published by the Minnesota Historical Society.
Along with the Maple Rice Krispies Treats (the book calls them Maple Crispy Treats), there are other excellent desserts including a maple ice cream recipe I can’t wait to try (Update: tried it!). In addition to desserts, there are appetizers, entrees and sides that feature maple syrup.
I mentioned this book earlier when I made the incredible Maple-Cranberry Scones and I’ll probably mention the book again because I can’t stop baking from it.
As for the Maple Rice Krispies Treats, we like them even better than the usual version. They slice neatly and cleanly and have a very subtle maple flavor.
Maple Rice Krispies Treats
- 6 cups Rice Krispies
- 4 tablespoons butter salted
- 1/3 cup pure maple syrup
- 4 cups mini marshmallows
- Line a 9×13 inch pan with nonstick foil or parchment paper. Alternately, you can use regular foil and rub it generously with extra butter. Also have ready an extra sheet of nonstick foil or parchment.
- Put the cereal in a large mixing bowl and set aside.Note: The original recipe instructs you to grease the bowl. I forgot to do this and didn’t have any problems with sticking. It seems like a good idea, though.
- In a large nonstick saucepan, melt the butter and maple syrup together, stirring constantly. Boil gently for two minutes over medium heat, stirring constantly. Reduce heat and boil for another 30 seconds.
- Add the marshmallows and stir until melted, then pour mixture over the cereal and stir well.
- Pour into the pan. Lay the extra nonstick foil sheet (or parchment or buttered foil) over the cereal mixture and press down firmly. Let cool completely.
- Lift from pan and cut into squares or bars.