Today I’m sharing a last minute, super easy Christmas treat that kids will have lots of fun helping you make.
After our school Christmas Fair, the chair of the PTA handed over an almost full 1kg bag of mini marshmallows, saying she was sure I could use them for the last school bake sale of the year. I asked Instagram for ideas (popcorn snow balls, rocky road, chocolate brownies, marshmallow nougat…) but to save time, I settled for the rice krispie and marshmallow classic.
A lesson learned from making crispy rice treats in bulk: don’t double the mixture!!! It was hard (and very sticky work). Instead of saving me time, it slowed me down. So, my advice if you want to make these in bigger quantities would be to make one batch at a time. That way you avoid the marshmallow and butter mixture quickly cooling down and setting before you’ve completely mixed it through the crispy rice.
CRISPY RICE CHRISTMAS TREES
Prep Time: 15 mins (plus decorating)
Cook Time: 0 mins
Makes 8 large treats
35 grams butter
250 g mini marshmallows
150 grams crispy rice cereal (e.g. rice krispies)
sprinkles or edible glitter
4 candy canes
Grease a round cake tin (mine is 23 cm in diameter) with butter or cooking spray.
In a large, heavy-based saucepan, melt the butter over a low heat.
Add the marshmallows and stir constantly until they’re completely melted and combined.
Take off the heat and immediately add the cereal, mixing until all the cereal is completely coated.
Press the mixture into the greased tin. Use the back of a spoon or a spatula that’s been warmed in a mug of hot water to make it easier as the mixture is very sticky. Flatten the top and scatter over the sprinkles or edible glitter.
Let the mixture cool completely before cutting into eight equal slices (as if it were a cake).
Cut the curved tops off the candy canes (you don’t need these) and cut each straight piece into two. Gently push each piece into the bottom of each crispy rice wedge.