Making these allergy free cereal bars really doesn't require any special, difficult to find ingredients (or advanced cooking skills for that matter). In fact, this recipe really doesn't stray too much from the classic Rice Krispies bars that I made as a kid.
Instead of butter, I use canola oil or Earth Balance Buttery spread. If I can't find gluten free Rice Krispies, I usually use Rice Chex but you really could use any cereal that you like and that is free of your allergens.
The flexibility of these treats doesn't stop there, though! Sure, you can follow the recipe to the letter for any ordinary day. But you can also jazz these up for special occasions.
For Easter, I added pastel sprinkles (about 1/4 cup) to the mixture and formed them into egg shapes (I used a 1/3 cup measure) with my hands.
If you try this, put a little water or cooking spray on your hands to keep them from sticking.
After I made the eggs, I thought maybe I should try to make them into bunnies (yes, I really like to play with my food!)
I used big marshmallows and cut them into ear shapes with kitchen shears. Then I used a mini marshmallow for the tail. I used mini chocolate chips as the eyes and a pink jelly bean for the nose. I used white frosting as the "glue" to attach them.
Then, using a plastic baggie with the corner snipped off, I piped chocolate frosting on its face for the whiskers.
And why not make a few birds' nests, too?
Be creative and have fun with it! The possibilities are endless and everyone - food allergies or no food allergies- will love them!
1- 10 ounce bag of marshmallows
2 tablespoons canola oil or "safe" margarine
6 cups cereal (such as GF Rice Krispies, Rice Chex, etc)
1) In a large, microwaveable bowl melt the margarine (if using oil, skip this step). Combine the marshmallows and oil or melted margarine; toss to coat. Microwave on HIGH for 1 minute or until the marshmallows just start to expand. Remove from the microwave and stir the mixture until smooth. Add the cereal (and sprinkles if desired) and stir until it is evenly coated with the marshmallow mixture.
2) Pour mixture into a 9x9 pan (for thinner bars, use a 9x13 pan) and press firmly to the edges (this is easier if your spoon or hands are slightly wet or coated with cooking spray).
Otherwise form into desired shapes or press into molds.
Look for "safe" tubs of frosting at your local grocery store. Otherwise, try this Sugar Cookie Frosting to decorate.