Description
These Zesty Lemon Rice Krispy Treats are a delightful twist on the classic marshmallow cereal snack, featuring fresh lemon zest and juice for a bright, tangy flavor that’s easy to make and perfect for any occasion.
Ingredients
Units
Scale
Ingredients
- 6 cups Crisp Rice Cereal
- 10 oz Mini Marshmallows
- 4 tablespoons Unsalted Butter
- 2 Fresh Lemons (Zest and Juice)
- Pinch of Salt (Optional)
Instructions
- Prepare Your Pan: Lightly grease a 9×13 inch baking pan with butter, cooking spray, or line it with parchment paper.
- Melt the Butter: In a large, non-stick pot, melt the unsalted butter over low to medium-low heat. Once melted, add the lemon zest and stir for about 30 seconds to a minute until fragrant.
- Add Marshmallows: Add all of the mini marshmallows to the pot and stir constantly over low heat until they are completely melted and smooth.
- Stir in Lemon Juice and Salt: Remove the pot from heat and stir in the fresh lemon juice and optional pinch of salt until well combined.
- Incorporate Cereal: Immediately add the crisp rice cereal to the marshmallow mixture and gently fold until all cereal is coated.
- Press into Pan: Transfer the mixture into the prepared pan and lightly press into an even layer without compacting too much.
- Cool and Cut: Let the treats cool completely at room temperature for about 1 to 2 hours. Once cooled, lift out of the pan using the parchment paper and cut into squares.
Notes
- You can use butter, cooking spray, or parchment paper to prepare your pan to prevent sticking.
- Don’t compact the treats too much when pressing into the pan to keep them light and crispy.
- Cooling completely at room temperature (about 1 to 2 hours) is essential for clean cutting.
