16 Brown Rice Crispy Treats & Homemade Marshmallow Creme

How was your weekend?  We're getting ready to bring home our new puppy next week!!!!!!  He's an English Bulldog, we're keeping the name a secret for now - we want to meet the little guy in person before we commit.  Prepare for cuteness overload...

Okay, so for the 4th of July I decided I wanted to make a more natural version of Rice Crispy treats,  and just so happens the awesome people of Attune Foods offered to send me some of their cereals, it was meant to be.

Reasons I love their cereals:

Seriously, tastes so good.

Certified Non-GMO (Non Genetically Modified - this is important!!!)

Gluten Free

Amazing Ingredients 

 for example: Organic brown rice, Organic brown rice syrup, Sea salt. That's it.

 Um, the Strawberry Crisp disappeared immediately. Yum!  And I purposefully saved the mixed berry cereal for these squares.  The homemade marshmallow fluff completely took them over the top; sweet, buttery, vanilla-y, and the pieces of real dried blueberry, raspberry and strawberry added a slightly tart surprise.  These were the sweet, chewy, treats I remembered, just made better.

And they just so happen to be naturally red, white and blue.  Perfect!  Definitely give these a try for a more natural sweet treat.

Brown Rice Crispy Treats & Homemade Marshmallow Creme

(Adapted from Bon Appetit)

Ingredients:
1 box (about 6 cups) Erewhon Crispy Brown Rice Cereal with Mixed Berries
3 Tablespoons Butter
2-3 cups Homemade Marshmallow Fluff


1.  Pour cereal into a large bowl and set aside.  Prepare a 13x9 dish with non-stick spray.
2.  Melt the butter in a microwave safe dish, about 45 seconds.
3.  Add the marshmallow fluff and melted butter to the cereal and stir until mixed.  Pour into the prepared dish, cover with saran wrap and put it in the freezer to set, an hour should be fine.
4.  Cut into squares, or shapes.  Enjoy!


Note:  You could also roll into balls before cooling, def play around with these.

*Enjoy within 24 hours of making for freshest squares.  

Marshmallow Creme 

1 cup sugar, divided

1/4 cup water
4 egg whites
Pinch of kosher salt
1 teaspoon vanilla extract

1.  In a small sauce pan, heat 3/4 cup sugar and 1/4 cup water over high heat.  Using a candy thermometer, heat sugar until 240 degrees F.  Do not stir!  Using a wet basting brush run it around the sides to get any excess sugar off so that it doesn't burn, and gently swirl the pan.

2.  In your mixer fitted with the whisk attachment, add the egg whites, salt and vanilla.  Whip on high speed until foamy, then slowly add 1/4 cup of sugar a little at a time.  Whip until soft peaks form.  When medium peaks form, reduce speed to medium and while whipping, slowly add the sugar mixture a little at a time.  Increase speed back to high and continue to whip until hard peaks form (they stand up, don't flop over if you stop mixing).  Then slow back down to medium speed and continue to whip until the meringue has cooled.  

Shared on Mingle Monday @ Add A Pinch