Gingerbread Rice Krispies |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This recipe appeared in Family Fun magazine a year or two back. It originated with a mother who did not want her son's food allergies to prevent him from enjoying holiday sweets. Once you've made the basic recipe you can do lots of fun things with the recipe. You can cut them into squares just like you do with the original recipe, cut them with Christmas cookie cutters and decorate like you would any Christmas cookie, or assemble gingerbread houses. Ingredients:
1/3 cup butter |
1 -2 tablespoon molasses (can use sorghum syrup) |
1 -2 tablespoon pumpkin pie spice |
1 (16 ounce) bag miniature marshmallows |
8 cups crisp rice cereal |
1 egg white |
1 cup powdered sugar |
Directions:
1. Grease two 9- x 13-inch pans and set them aside.
2. Melt the butter in a 2-quart saucepan over low heat. Using a wooden spoon, stir in the molasses (or sorghum syrup) and pumpkin pie spice. Add the marshmallows and stir until sooth.
3. Remove the mixture from the heat and stir in the rice cereal until it's evenly coated. Divide the mixture between the greased pans, pressing it into place with your hands. Allow the mixture to cool completely, about 45 minutes.
4. Using outline cookie cutters without tiny features, cut out holiday shapes from the rice cereal mixture, then set them on a baking sheet lined with waxed paper or a silpat liner. Decorate the cookies with royal icing and any candy such as M & Ms as desired.
5. To make the Royal Icing : Whip the egg white until nice and fluffy.
6. Add the powdered sugar and mix well.'.
|
|