Rice Crispy Treats and Childhood Memories
When I was a little girl my mom was a stay at home mom. We lived a tiny Northeastern town where everyone pretty much knew everyone. My family was no exception. I grew up with tons of friends, huge holiday celebrations, and plenty of baked goods. One of them was rice crispy treats. Across the world my husband grew up in Sucat, Parañaque, Philippines. There he loved eating lumpia, leche flan, and bibingka. He dreaded sitting for long periods during mass, but loved buying turon and isaw from street carts. Our worlds couldn’t have been more different.
Years later after graduating from UPLB he would move abroad to America and our paths would finally cross. We fell in love and became a little blended Fil-Am family. Marrying someone from another country is like diving into a whole new world, and I have to say… I love it! I love Filipino culture. I love speaking a hybrid of “Taglish” and meeting other Filipinos. It’s all pretty great! But every now and then I’m shocked when my husband hasn’t tried a food that was so common for me in my life. Cue: rice crispy treats.
Apparently it’s an American thing? Or maybe it’s an East Coast thing? I’m not really sure exactly. But when my husband said, “oh yeah, I’ve tried that! I had it out of a vending machine before” my jaw dropped. That tiny, blue, metallic package tastes, looks, and smells like Styrofoam. Trust me. It’s revolting. Real rice crispy treats, (like the recipe below), are warm, gooey, cheap, and delicious! And did I mention they are only 60 calories a serving? 😉 Yes… you CAN have seconds. Needless to say, now he is a convert to real rice crispy treats and loved tasting something from my childhood. I hope you love whipping up this super simple dessert too! Have a wonderful day everyone and keep cooking! 🙂
Homemade Rice Crispy Treats
Serves: 24 servings
- 1/4 cup butter
- 4 cups miniature marshmallows
- 5 cups rice crispy cereal
- Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
- Add cereal. Stir until well coated.
- Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.