So easy to make, kids of all ages will enjoy these Rice Krispies stars: puffed rice cereal with melted marshmallow, white chocolate and your choice of sprinkles!
This basic Rice Krispies tray bake recipe gives you lots of options. If you’re short on time, just cut the large rectangular slab into squares. Or use a biscuit cutter to cut out stars or any other shape you like. If you have skewers, lolly or cake pop sticks, you can insert these into your pieces to make treats for children’s parties.
I got the original recipe here at GoodtoKnow.
Ingredients (makes 14 to 20 Rice Krispies stars depending on how thick you spread the mixture and how big a star cutter you use)
- 20 g / 0.7 oz butter
- 150 g / 5.3 oz marshmallows – use large, mini, regular, white, pink… whatever you have in the cupboard or prefer!
- 175 g / 6 oz Rice Krispies – you don’t have to use the Kellogg’s version. Most supermarkets make their own, much cheaper version, and using one of these will be fine.
- 100 g / 3.5 oz white chocolate
- Sprinkles of your choosing!
Grease and line a rectangular baking tin with baking paper. This is where I’d do things differently next time… The original recipe uses a 12 x 30 cm tin (approx. 5 x 12 inches). My tin measures 24 x 20 x 4 cm (approx. 9.5 x 8 x 2 inches) and this meant my Rice Krispies stars ended up far too thick. Next time I’m going to use my Swiss roll tin!
Put the butter and marshmallows in a non-stick large saucepan. As you’ll see from the following photo, I used up a mixture of all the marshmallows I had in the cupboard.
Melt over a medium heat, stirring until the marshmallows and butter have melted into a smooth mixture.
Take the saucepan off the heat, pour the Rice Krispies into the pan and stir until the marshmallow mixture has coated all the cereal. Spoon the cereal mixture into your prepared tin, spread out and press down until you have a tightly-packed, even layer.
Break the white chocolate into pieces and melt. You can do this is a pan over a low heat or use the microwave (it will only take 1 minute in the microwave). Drizzle the white chocolate over the cereal and marshmallow slab. Before the chocolate sets, add your choice of sprinkles. Leave to cool fully and set before taking it out of the tin and moving to a cutting board.
Use star-shaped biscuit cutters to stamp out as many shapes as you can.
You will end up with a pile of random offcuts, which are particularly handy if you’re trying to put small people off eating the stars for a while! I stored the offcuts which didn’t get scoffed right away in a tub.
If you want to make cake pops out of the Rice Krispies stars, just push a skewer, lolly or cake pop stick into each one.
Store the Rice Krispies stars in an airtight container until you serve.
Looking for other tray bake recipes? Try these!
You can find even more tray bake recipes on my Recipe Index page.
Claire Huston / Art and Soul