I'm always trying to create great gluten-free desserts. My older son has been gluten-free for almost year now, and I'm still experimenting with various flours that will work for him.
At this point, my favorite are still those desserts that are inherently gluten-free.
I'm not sure I've ever come across anyone — child or adult — who doesn't enjoy a rice krispies treat. This version is (much) enhanced with the addition of chocolate! They only take about 20 minutes to make, tops.
I'm always trying to create great gluten-free desserts. My older […]
By Valentina Kenney Wein
unsalted butter (save the paper wrapper): 1 stick
small marshmallows: 3 cups
unsweetened cocoa powder: 3 tablespoons
crispy brown rice cereal*: 5 cups
semi-sweet chocolate chips: 1 cup
Step 1: Preheat the oven to 350 degrees and line a 9 X 9 inch baking pan with foil. Set aside.
Step 2: In a large pot over medium heat, melt the butter with the marshmallows. Stir in the cocoa powder and blend. Turn off the heat, add the cereal, and stir to coat completely.
Step 3: Pour the cereal mixture into the foil-lined pan, and using the butter wrapper with the butter side down, press the mixture in evenly. Sprinkle the chocolate chips over the top surface, and place in the oven for about two minutes. Using a small, flat spreading knife, smooth the melted chocolate to coat the surface. Let it set at room temperature for at least an hour before cutting. (To firm the top up more quickly, place in the refrigerator for about ten minutes.)
*I use Erewhon, Crispy Brown Rice cereal -- it's gluten-free, and I like that it's made from brown rice. Kellogg's Rice Krispies are just fine, too