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