Gluten & Dairy-Free Cake Batter Rice Crispy Treats

I'm not going to go into explaining why I bake/cook things gluten and dairy free, so you can just figure that out yourself. But this Memorial Day I decided to use everyone's day off to bake up a quick little dessert. These are perfect little finger treats, and honestly who can turn down a rice crispy treat infused with vanilla cake batter?!

I came across this recipe from a Martha Stewart post, and decided to give my own spin to it. I changed a few of the measurements due to using different ingredients, and felt it came out tasting great (according to my boyfriend).

Ingredients:

• 3 Tbsp Earth Balance Original Butter
• 1 (10 oz.) bag of mini marshmallows
• 6 cups crispy brown rice cereal 
• 1/2 cup gluten free vanilla cake mix (I used Bob's Red Mill)
• 1/2 cup sprinkles (any color - I used red, white, and blue)

 

Directions:

Spray a 11x7 baking pan with nonstick spray (I used baking Pam). Set aside.

In a very large saucepan over low heat, melt the butter. Add the marshmallows and stir constantly. Once the marshmallows are completely melted, stir in the dry cake mix. Remove pan from heat.

Stir in the cereal until it is completely coated with the marshmallow mixture. The result may be sticky, so prepare for a little extra arm work. Mix in half of the sprinkles. 

Press mixture into prepared baking pan and top with the remaining sprinkles. 

When I press the rice krispy treats into a pan, I use a spatula sprayed with nonstick spray, or I found that slightly wetting your hands also does the trick. Make sure not to press down and pack the mixture too tightly as it will harden as it cools. 

Let stand or chill for at least 30 minutes and cut into squares (coating the cutting knife with non-stick spray also). Store at room temperature.