Popped Crispy Bars

Rice Krispies Treats were something I often remember making as a kid. I often remember making them with my mom and taking a pan with camping or to the cabin. A couple weekends ago we went up to the cabin with some friends, there would be 6 girls that ranged in ages between my youngest and oldest. Wanting to whip up a treat Rice Krispies Treats came to mind. I can’t remember the last time had them. I made jumbo ones earlier this year for my father in laws cancer benefit for the bake sale. I didn’t eat any because I figured we would grab a couple of the extras as I made those, S’more Bars, and a few different jumbo candy brownie flavors, non of which were left. I wanted to have a little fun and girls, umm kids, who am I kidding everyone loves sprinkles!!! I didn’t have any rainbow sprinkles just an empty shaker (wonder where they went…) but I had some red, white, and blue I picked up as I plan on making something with for 4th of July. I had to run to the store to grab gluten free crispy cereal as one of the little girls can’t have gluten. I went to a few stores and and a couple were out, nothing like waiting until the last minute I know. So I started thinking how else could I make them and I remembered how much my oldest loved the popcorn treats I made for Easter. Finally I found gluten free rice crisp cereal but at this point I add to add in some popcorn!! Yep these tasty treats were going to be poppin’ with goodness! I really like peanut butter added to my Rice Krispies Treats, we often didn’t get those but it was one of the versions, along with the ones topped with chocolate, my mom use to make. Again I had to play around and went to grab Cupcake CocoNutter and wouldn’t you know there wasn’t enough so I grabbed White Chocolate, which is perfect for the red, white, and blue theme direction these bars were heading.

In the end the bars came together with a big BANG! Seriously so good, salty and sweet, a subtle hint of white chocolate, and they are the perfect treat to get any picnic, party, or snack poppin’! In the past we have grabbed a bag of popcorn to enjoy while watching in the fireworks in the summer, this year I’m whipping up some more of these bars! Did I mention they are quick and simple to make? So next time you are running around packing to head to the cabin, or trying to get things ready to head to a family picnic you can have your child, or significant other, whip these up!

Did you eat Rice Krispies Treats as a kid, do you now? Do you have any variations or special ways you like them?
Popped Crispy Bars
Makes 9×13 pan, 24 servings
10oz mini marshmallows (Dandie’s Marshmallows for vegan)
1/3c Sweet Spreads White Chocolate CocoNutter*
6c Crispy Rice Cereal or Rice Krispies(used Nature’s Path Organic Gluten Free Crispy Rice Cereal)
1 3.5oz bag or 6c sea salt popped popcorn (used Quinn Just Sea Salt)
2-4 TBSP sprinkles

*If you do not have CocoNutter you can sub 3 tablespoons of coconut oil or butter/butter substitute, or 1/4- 1/3 cup of peanut butter.

Prepare a 9×13 pan lining with parchment paper or spraying with non stick spray, set aside. In a large microwave safe bowl melt marshmallows in the microwave for 3-4 minutes until melted, checking and stirring (I like to use a large plastic spatula or wooden spoon sprayed with coconut oil) after 2 minutes. Stir in CocoNutter until smooth. Stir in rice cereal until well coated. Sprinkle and stir in sprinkles. Press mixture into prepared pan. Smooth and press with a non stick coated spatula or I like to use a sheet of parchment or wax paper. Let cool before cutting. Best enjoyed the same day or store in an airtight container and enjoy within 2 days. For longer storage store in a sealed container in the freezer, placing parchment paper between layers, and pull out bars 15 minutes before enjoying to thaw. Enjoy!
Time to get things poppin' with Popped Crispy Bars! #vegan #glutenfree #healthykids Share on X

It’s Monday so that means I am linking up with fellow bloggers Tina and Deborah for Meatless Monday. Go check out their creations and many more in the link below including Deborah’s Red, White, and Kale Salad that looks delicious!