Olive Oil Rice Crispy Treats: A Unique Twist on a Classic Snack
Who doesn’t love the delightful snap, crackle, and pop of rice crispy treats? These classic snacks are a nostalgic favorite for many, but today we’re adding a sophisticated twist with a secret ingredient: extra virgin olive oil. The rich, fruity flavor of olive oil not only enhances the texture but also infuses a touch of gourmet into this simple treat. Ready to surprise your taste buds? Let’s dive into making Olive Oil Rice Crispy Treats!
Ingredients:
- 11 cups (567 g) mini marshmallows, divided (from two 10 oz. packages)
- ⅓ cup (75 g) extra virgin olive oil
- ¼ teaspoon fine sea salt
- 10 cups (340 g) crisp rice cereal (from one 12 oz. box)
Directions:
- Prep the Pan: Generously grease a 13-by-9-inch baking pan with olive oil or a cooking spray. Alternatively, line it with parchment paper for easier removal and cleanup.
- Set Aside Marshmallows: Measure out about 2 cups (100g) of mini marshmallows and set them aside. These will be used later to add texture to your treats.
- Melt and Mix: In a large, heavy-bottomed pot (preferably 5 or 8 qt), combine the remaining 9 cups of mini marshmallows with the olive oil and salt. Melt the mixture over low heat, stirring occasionally, until smooth. Remove from heat once melted.
- Combine with Cereal: Gently fold the crisp rice cereal into the melted marshmallow mixture. Ensure each piece of cereal is evenly coated. This can also be done by pouring the melted marshmallow mixture over the cereal in a large bowl, which sometimes makes coating easier.
- Press and Set: Transfer the mixture to your prepared pan. With oiled hands, press it down into an even layer. Be gentle; pressing too hard can make the treats dense. Sprinkle the top lightly with a bit more sea salt for an extra flavor kick.
- Cut and Serve: Allow the treats to set at room temperature for about 30 minutes. Then, with an oiled knife, cut them into 24 squares. This will help in making clean, neat cuts.
Nutritional Information:
- Calories: 120 kcal per serving
- Servings: 24 squares
Total Time:
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
These Olive Oil Rice Crispy Treats are best enjoyed fresh, ideally within a day or two of making them. They can be stored lightly covered in the refrigerator for up to three days. Whether you’re preparing a snack for a party or just treating yourself, these crispy delights are sure to impress with their unique flavor and perfect crunch. Happy snacking!
Olive Oil Rice Crispy Treats
- Total Time: 20 minutes
- Yield: 24 1x
Description
Indulge in the delightful combination of sweet and salty with these Olive Oil Rice Crispy Treats. The extra virgin olive oil adds a unique richness to the classic treat, creating a sophisticated twist that’s sure to impress both kids and adults alike.
Perfect for any occasion, these treats are easy to make and even easier to enjoy. Whether you’re hosting a party, looking for a fun activity to do with your kids, or simply craving a sweet snack, these Olive Oil Rice Crispy Treats will not disappoint. Make sure to store them in the fridge for maximum freshness, though they’re best enjoyed within a day or two for that perfect gooey texture.
Ingredients
11 cups / 567 g mini marshmallows (two 10 oz. packages), divided*
⅓ cup / 75 g extra virgin olive oil
¼ teaspoon fine sea salt
10 cups / 340 g crisp rice cereal (one 12 oz. box)
Instructions
Generously grease a 13-by-9-inch baking pan with olive oil or cooking spray, or line with parchment paper for easier removal of the treats later.
Measure out about 2 cups (100g/3.5oz) of mini marshmallows and set aside.
In a large (5 or 8 qt) heavy-bottomed pot, combine remaining 9 cups mini marshmallows, olive oil and salt. Melt over low heat, stirring occasionally, until melted and smooth. Remove from heat and fold in cereal, gently turning the mixture until completely coated (you can also pour the melted marshmallow over the cereal in a large bowl; it’s sometimes easier to get an even coating this way).
Press into prepared pan with oiled hands, pressing lightly to flatten into an even layer, but not too hard as you don’t want to compress the cereal too much. Sprinkle with sea salt. Let sit for 30 minutes or so, then cut into squares (I recommend oiling your knife as well for the cleanest cuts).
Treats can be stored, lightly covered in the refrigerator, for up to three days, but are best enjoyed within a day or two of making them.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 120 Kcal