If you’ve read this blog for more than a post or two, you’ll notice that I have a love for desserts and sweet things to share with friends and family. If it’s a weakness then I’m just fine with that, but one of my very favorite treats is the simple rice krispie (cereal) treat. For those who aren’t family with these treats, and I say shame on you, they’re a combination of rice krispie cereal, butter, a little salt and vanilla and melted marshmallow. It all comes together in a sticky, gooey treat with a great crunch.I love them, though I have to warn that eating too many in a short period of time can make the inside of your mouth rather raw.
Anyway, in the last few months I’ve seen a lot of variations on the classic treat. Some recipes encourage using other cereals, or other varieties of rice cereals and there are some of these options that I’ve really come to like. In particular I like the combination of Rice Krispies and Fruity Pebbles (Dino nuggets, whatever variety you like to purchase) as it adds a fruity flavor and some color to the mix.
Most recently though my sweetheart found a recipe for a treat that had a layer of krispie treats on the bottom topped with a white chocolate cream cheese layer and beautiful blueberry topping. So we had to try it and we LOVED the final result, even though we made some changes with Ultra Gel and topped everything with our JinaJ raspberry jam. The creamy topping is a great contrast to the cereal bars and the raspberry gives the whole thing a fruity, tart punch.
So while I can’t say that I’ll stop trying other recipes for this cereal treat, I can say that this one certainly falls in the top 10. Give it a try and tell us what you think!
Cream Cheese, Raspberry Rice Krispie Treats
1/4 cup butter
1 10.5 ounce pkg of mini marshmallows
1/2 tsp salt
1 tsp vanilla
4-5 cups Rice Krispie cereal (Generic is fine too)
8 ounces low fat cream cheese, softened
1/2 cup sour cream
1 Tablespoon lemon juice
1 tsp vanilla
1 cup powdered sugar
4 ounces white chocolate, melted
2 Tablespoons Ultra Gel
1 Tablespoon milk, if needed
1 cup raspberry jam (we like the jam in a jiffy freezer jam)
Line a 9×13 inch pan with parchment paper and spray with cooking spray. Melt 1/4 cup butter with salt and vanilla in microwave. Add marshmallows and microwave an additional minute until marshmallows are melty and easy to stir. Add cereal and stir to combine. Pour out into prepared pan and press cereal down evenly. (It helps if your hands are a little bit wet or have a little cooking spray on them.)
In a stand mixer beat cream cheese until smooth. Add sour cream, lemon juice and vanilla, beating smooth again. Add chocolate, powdered sugar, Ultra Gel and a dash of salt and beat until smooth and fluffy. Pour over krispy layer and smooth. Refrigerate for 30 minutes.
Microwave jam for 10-15 seconds until it is very smooth. Pour over bars and allow to cool.
Cut and serve!