I adore rice krispie treats and I adore snickerdoodle cookies so why not bring them together to create the ultimate treat: a snickerdoodle rice krispie treat?! Spoiler: they lived happily ever after! I am a big believer in small, meaningful changes in recipes that can revolutionize the flavor and the dish overall. Our small, but meaningful changes to this recipe were browning the butter and adding seasonings. So instead of your palate getting overwhelmed with just plain sweetness, like you would with a regular rice krispie treat, you get a layered effect that has other notes besides sweetness. You get the nutty notes from the browned butter that adds depth. You get the warmth of the cinnamon and the deeper, molasses flavor from the brown sugar. I think this is a perfect marriage of sugar and spice and hope you will enjoy it too!

Ingredients:

• 8 cups Rice Krispies cereal

• 1 12oz package of jet-puffed marshmallows

• 1 stick of butter or you can swap with a half of a cup of coconut oil

• 2 tablespoons brown sugar, packed

• 1/4 teaspoon cinnamon, plus a pinch more for sprinkling on top

• 1/4 teaspoon kosher salt

Method:

1. If you’re using butter, we are going brown our butter in order to bring a nutty, deep flavor to this recipe. So place butter in a large pot, over medium-high heat. Stir butter as it continues to melt in the pot. Continue to stir as it gets foamy and once you see brown specs in the bottom of your pot, you’re done! Those brown specs are the toasted milk solids. Immediately move to step 2 so butter won’t burn. If you’re using coconut oil, simply melt over medium-high heat in a large pot.

2. Reduce heat to medium and add in marshmallows and stir. Tip: spray your cooking utensil with a non-stick spray to help it not stick. Once marshmallows begin to break down add in salt, brown sugar, and cinnamon. Reduce heat to medium-low.

3. Once melted and smooth, add in cereal and fold into marshmallow mix until completely coated.

4. Immediately transfer onto a parchment-lined and greased baking sheet (I used quarter size). Press into the pan until uniform in depth and formed into a rectangle. Tip: You can also grease your hands to keep the rice krispie treats from sticking to your hand!

5. Sprinkle top with a pinch of cinnamon and set to the side to cool. Once cooled, cut into preferred serving size with a knife and enjoy!