I made these delicious gluten free chocolate rice krispy treats for a church event yesterday, and they were a hit! They’re really simple and easy to make.
6 cups gluten free chocolate rice cereal (I used Erewhon brand)
4 cups miniature marshmallows
1 cup semi-sweet chocolate chips
3 tablespoons butter, plus more for greassing pan
Liberally butter a 9×13 glass baking pan.
In a large saucepan, melt 3 tablespoons of butter over medium-low heat. Add marshmallows and chocolate chips. Stir constantly until melted and thoroughly combined.
Remove from heat and quickly pour in cereal. Stir thoroughly until evenly incorporated. Work fast – the mixture hardens quickly. Scrape into buttered baking pan and press flat with buttered hands or spatula. Allow to cool for 2-3 hours before cutting and serving. Store in an airtight container.