• Hazel-Eyed Darling

Mondays with Martha: White Chocolate Raspberry Rice Crispy Cereal Treats

Cooking My Way Through This Month's Martha Stewart Magazine

Volume: March 2020

My Rating: 10 out of 10

Mood Music: Let's Do It (Let's Fall In Love) - Ella Fitzgerald

I was so excited when this new month's Martha Stewart magazine arrived and saw that it was dedicated to all things St. Patrick's Day. I am part Irish from my mom's side, so this holiday has always been one that we look forward to every year: making delicious corned beef and cabbage, and eating the leftovers in big sourdough sandwiches the next day. If you're looking for an corned beef and cabbage recipe, Martha has one in this month's magazine (and online), or you can just do what my family does: buy one that is already seasoned and ready to cook from Costco! We save the Irish soda bread for Christmas breakfast, but if you have never had that, I recommend trying it out too! (pro tip: slice up the irish soda bread, toast it, and eat it with Kerrygold butter...which really is the best butter ever).

Anyway, back to THIS recipe.

My office was completely consumed by a huge project last week, so I was pumped to see that the March Martha magazine is full of quick and easy recipes, and definitely what lead me to trying out this simple-ingredient and 10-minute prep time recipe. This girl needs to relax and finally eat something not at her desk... so, insert: rice crispy treats with a twist. This month's magazine offers up 4 different takes on traditional homemade rice crispy treats, and I just had to try one out. There are a few gluten-free coworkers of mine, and as I mentioned before, we have been working hard and could use a treat!

TIP: Just know that if you are baking for people with gluten allergies, not all rice crispy cereals are equal; make sure that you look for one with the GF symbol on the box.

I decided on the classic combo of raspberry and white chocolate, and picked up freeze-dried raspberries (from Trader Joes) and Ghirardelli white chocolate chips. I am a self-described white chocolate hater, and even I ended up loving this recipe, so don't rule it out if you're in that same boat, too!

These crispy treats come together in no time, the pops of red look beautiful, and the tart raspberries against the sweet and creamy white chocolate chips ended up being a really fun take on the classic recipe. Try it out, and let me know what other add-ins you use to jazz up your rice crispy treats!

Recipe: Rice Crispy Treats (recipe is mine and the only one I will ever use (it's that good); additional ingredient idea from Martha Stewart)

  • 6 T. butter (salted or unsalted)

  • 6 c. mini marshmallows (approximately one bag)

  • 6 c. rice crispy cereal (any brand)

Additional Ingredients:

  • freeze-dried raspberries

  • white chocolate chips

Melt the butter in a large pot on medium to medium-low heat, then add mini marshmallows and stir until they are all melted together. Turn off the heat, mix in the rice cereal until incorporated. Then, add whatever additional ingredients you like, mix a little more, and pour the mixture into a 13x9 pan. Place a sheet of parchment paper or wax paper on top of the pan, and gently press the dessert into the pan to help it take shape and become a little more dense. The paper helps keep your hands from sticking.

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