gluten free caramelized rice krispie marshmallow cookies

has u ever wanted to combine a rice krispie treat with a cookie? well it's ur lucky day!

ever since my gluten free salted dark chocolate toffee french toast cookie & lucky charms marshmallow cookie recipes,

i’ve kinda been in love with texture & cereal in cookies…

gluten free caramelized rice krispie marshmallow cookies ♡⸜(˶˃ ᵕ ˂˶)⸝♡

for this recipe i decided to not only add cereal, but also add these yummy caramelized rice krispie bits & white chocolate! it’s actually a lot easier to make than it sounds, & the pay off is luxurious.

u have these three different textures happening at once: a chewy cookie base with extra softness from the marshmallows, regular crunchy rice krispies folded throughout, & the salted caramelized rice krispie pieces!! plus there’s white chocolate because why not ????

ALSO

i made this weeks recipe free for all my subscribers !!!!
but… did u know if u have a paid subscription u get weekly gluten free recipes?
i post gluten / wheat free desserts, savory foods, matcha & coffee syrups, & more !!

if ur already subscribed, u can gift a sub!

to learn more about why i started my substack & why i began baking, u can read about it below ◝(ᵔᵕᵔ)◜

witam w [welcome to] miodek cafe & bakery !!

now lets get to bakin’ !!

ingredients & instructions:

tips & notes & the science:

⏾ there are various different versions / options for gluten free rice krispies cereal:

• nature’s path crispy rice

• whole foods brown rice crisps

• the real cereal company organic rice crisps

• arrowhead mills puffed rice cereal

• one degree organic foods brown rice cacao crisps

• similar: gluten free cocoa pebbles cereal

keep in mind real rice krispies, although they are wheat free, they are not gluten free, as they contain malt!

♡ the caramelizing process: once the sugar mixture turns amber, everything happens within like ten seconds… have ur parchment lined sheet, rice krispies, marshmallows, baking soda, & salt ready to go before u start!!
also, the baking soda is needed because it creates air bubbles when it hits the hot caramel, which makes the caramelized rice krispies lighter & crunchier instead of rock-hard caramel (it’s the same principle as honeycomb candy ( ˶°ㅁ°) !!)
& when u caramelize sugar, ur basically heating it until the sucrose molecules break down & recombine into hundreds of new compounds (this is “caramelization” & it’s different from the maillard reaction because that involves proteins)

✦ the pan banging technique: i forgot when & where i learned this, but banging the pan creates those professional-looking rippled cookie edges, creating perfectly crunchy & thin edges while making sure the centers remain soft & chewy

i lurv cereal & texture in cookies, if u couldn’t tell from my intro (˵ ¬ᴗ¬˵)

substitution & other suggestions:

• use cocoa krispies instead of rice krispies (or other cereal!) for chocolate caramelized cereal… plus adding some espresso or instant coffee to the batter? caramel mocha? yum????

  • chocolate chips instead of white chocolate :o

• u can use the caramelized pieces as a topping for ice cream or yogurt bowls or anything else fun !!

• make smaller cookies & sandwich vanilla ice cream between two for ice cream sandwiches

i made this recipe free for all my subscribers! but did u know if u have a paid subscription u get weekly gluten free recipes?

cookies, brownies, mochi blondies, donuts, savory dinners, delicious lunches… u name it, i’ve posted it! if ur already subscribed, or know someone who would benefit from learning some fun gluten free recipes, u can gift a sub!

if u wanna learn more about the why behind miodek, read all about my backstory here ◝(ᵔᵕᵔ)◜

witam w [welcome to] miodek cafe & bakery !!

anywho… did u make these? how did they turn out? did u add the caramelized rice kripie pieces to ice cream?
i want to know everything !! drop a comment below and / or tag me (@adelzaverse / @bakedbyadelza) on socials ♡