But the flavored ones that I've been doing have changed my mind about rice krispies treats - mainly because they are so FLEXIBLE and so accepting of so many different flavors. Nothing bland going on here -everything has a chance to shine and be fun in the base of a rice krispy pop - and so I'm running with it.
The most exciting thing for me is that Son can actually eat this treat along with us. As patient and accepting as he is, he does see the world as slightly "unfair" when everyone else has a treat and he cannot. He is partial to banana, so when I make these, he goes bananas over them.
Coconut Banana Rice Krispies Treats
adapted from the “Original Rice Krispies” recipe
Makes about 20 golf ball sized pops or 20 squares
6 cups rice krispies
2 tablespoons black sesame seeds
2 tablespoons toasted sesame seeds
3 tablespoons virgin coconut oil (available at Trader Joe’s, Whole Foods, and natural supermarkets)
40 regular marshmallows or 4 cups mini marshmallows
2.46 oz (70 grams) freeze dried bananas , pulverized in a mini chopper (Trader Joes, Whole Foods and Target will have these) NOTE: Freeze dried fruits come with a tiny silica gel packet inside to absorb moisture. Make sure you remove BEFORE you pulverize your bananas.
20 lollipop sticks
In a large bowl, mix together rice krispies, sesame seeds and salt. Set aside.
In large saucepan melt coconut oil over low heat. Add marshmallows and stir until completely melted. Add pulverized banana. Remove from heat.
Add rice krispies. Stir until well coated. Working quickly, wearing disposable gloves, shape mixture into balls. Press lollipop sticks into creating a pop.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
And with these - I leave the rice krispies pop behind.
I use a Michael's 40% off coupon for mine.