Recipe: Skor Rice Krispies
Skor rice krispies – you know what makes my traditional gluten free rice krispie squares even better? Adding skor pieces. That’s right, skor! These sweet treats will be hard to pass up once you try them. Okay, let’s get baking.
Ingreidents
- stick of salted butter
- 15 oz of marshmallows
- 2 tablespoons of vanilla
- 8 cups of GF rice krispies (I used Nature’s Path brand)
- 1 package of Skor bits
First, get out a large pan – 9×13 and give it a quick spray or line it with parchment paper.
Next, in a large pot melt the stick of butter and add in the 15 oz of marshmallows. Stir with a spoon on medium to low heat until the mallows are melted. Then add in the vanilla.
Once it’s all combined, add in the puffed rice one cup at a time. And, after each cup of rice krispies, add in a bit of the skor bits. Stir until everything is well combined. Then press into the greased pan and chill for 1 hour.
Cut and eat up.
These skor rice krispies are best out of the fridge. They’re delicious when they’re cold. Oh, and in case you didn’t know, skor is not nut free. It’s made out of almonds, so be aware if you have a nut allergy.
A few weeks ago when I made the traditional rice krispies Bryce mentioned that a lady at work about 3 or 4 years ago used to bring in secret squares. He laughed saying it’s just rice krispies with skor. I’m going to do that, I said!
Well, here we are – all the sweetness a person can handle!
Don’t they look so good?
Eat up and enjoy.
Thanks so much for visiting nad I hope you’re having a great weekend. Enjoy the sun and spend time with family if you can. Bye and see you again soon.
Skor Rice Krispie Squares
Ingredients
- 1 stick of salted butter
- 15 oz of marshmallows
- 2 tablespoons of vanilla
- 8 cups of gluten free rice krispies
- 1 package of Skor bits
Instructions
- First, get our a large pan – 9×13 and give it a quick spray or line it with parchment paper.
- Next, in a large pot melt the stick of butter and add in the 15 oz of marshmallows. Stir with a spoon on medium to low heat until the mallows are melted. Then add in the vanilla.
- Once it’s all combined, add in the puffed rice one cup at a time. And, after each cup of rice krispies, add in a bit of the skor bits. Stir until everything is well combined.
- Once it’s well mixed press into the pan and let it cool for at least 2 hours in the fridge. Don’t forget to cover it.
- Once they’re cool, take out and cut. Then, eat up and store at room temperature or in the fridge in an air tight container.
