Now that Kellogg’s has rolled out a gluten-free version of Rice Krispies, you can enjoy this nostalgic treat whenever you want!
4 tablespoons canola oil, divided
1 10-oz package safe regular marshmallows, or 4 cups mini marshmallows (or use our recipe for corn-free marshmallows!)
6 cups puffed or crisp rice cereal
1 cup dairy- and soy-free chocolate chips (such as Enjoy Life Foods)
Use 1 tablespoon of canola oil to grease a 9 x 13 baking pan.
In a large microwave safe bowl, heat remaining canola oil and marshmallows on high for 3 minutes, stirring after 2 minutes. Stir until smooth. Add cereal and mix well. Using waxed paper, press mixture into pan while still hot. Sprinkle chocolate chips on top, and press lightly into surface of cereal mixture. Allow to cool, then cut into squares.
Note: If you use our Corn-Free Marshmallow recipe, you can make the fluff and pour it right into the cereal. No need to let the marshmallows cool and then re-heat them.