National Dessert Day

 
 

Every year on October 14, National Dessert Day, is reason enough to satisfy your sweet tooth and have no regrets saving room for dessert.

From ice cream to cakes, pastries to cobblers, bakeries to candy shops – it’s all fair game! But many would argue that nothing compares to the smell of a warm, homemade dessert, sprinkled with love.

Rice Krispy Treats

However you choose to celebrate, we hope you indulge and enjoy. And to help you on your way, here is a recipe for a time-honored classic, Rice Krispy Treats (vegan and non-vegan), from our very own Senior Pasty Chef, Reihaneh Khosravi.

Rice Krispy Treats

Ingredients

  • 4 Tbsp. butter, melted
  • Pinch of salt
  • 4 cups mini marshmallows
  • 6 cups Rice Krispy’s
  • 1 1/2 cups mini M&M’s (optional)

Directions

  1. In a medium sauce pan, melt the butter until bubbly, then add in the salt and marshmallows. Continue to stir until the marshmallow are completely melted.
  2. In another bowl add cereal, then pour the marshmallow mixture over top. Stir well. If added the M&M’s add once the cereal is completely coated in marshmallows so that it doesn’t end up crushing the M&M’s.
  3. Spray the pan well, then press out the bars evenly. Let cool for 1 hour, slice and serve.

Yield 1/4 pan (9×13 pan)

Vegan Rice Krispy Treats

Ingredients

  • 3 Tbsp. vegan butter, melted
  • 1 Tbsp. coconut oil, melted
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 4 cups mini marshmallows
  • 6 cups Rice Krispy’s

Directions

  1. In a medium sauce pan, melt the butter and coconut oil until bubbly, then add in the salt, vanilla and marshmallows. Continue to stir until the marshmallow are completely melted.
  2. In another bowl add the cereal, then pour the marshmallow mixture over top. Stir very well.
  3. Spray the pan well, line with parchment paper and spray with oil, then press out the bars evenly. Let cool for 1 hour, slice and serve.

Yield: 1/4 pan (9×13 pan)

 

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