Confetti Crispie Clouds

My grandfather traveled all over the world during his career as an engineer, working on projects in Taiwan and Tokyo as often as in the tri-state area. When I was growing up, he told me stories about the exotic sights to see and different dress of the people he encountered. He loved it. But he was never one for foreign food. Every morning, he wanted his bowl of Rice Krispies with a glass of cold milk poured over them to set them snap, crackle, and pop-ping away. Sometimes he’d add a banana or some sliced strawberries, but that’s as much of a twist as he would accept. So when he went to Asia on assignment, the hotels would stock imported Rice Krispies so he could stick to his regular routine.

 

Colorful and gluten free Confetti Crispie Clouds, perfect for a party or a snack all your own.

 

 

 

I love Rice Krispies, just like my grandfather. I love the satisfying sound and the light and crunchy texture in every bite, and missed them when I found out I had a wheat allergy. Luckily for me, Barbara’s and Erewhon and other organic and natural brands have gotten in on the gluten free crispies game. They’re perfect to toss in your morning milk or yogurt – or, to make my own personalized version of the classic treats. My Confetti Crispie Clouds are light and sweet as cumulonimbus, with that perfect crispy texture and a dash of colorful whimsy in the form of rainbow sprinkles. 

 

Gluten free Confetti Crispie Clouds, a perfectly colorful twist on the classic treat.

 

 

These treats are totally gluten and dairy free, perfect to whip up for a party or to enjoy for a snack all to yourself. Try a batch and see!

 

 

Confetti Crispie Clouds
 
Recipe Type: Snack
Cuisine: Gluten Free
Author: Alyssa
Prep time:
Cook time:
Total time:
Serves: 8 squares
Deliciously gluten and dairy free confetti rice crispie treats.
Ingredients
  • 4 1/2 cups rice crispies cereal
  • 1/2 cup maple syrup (you can also use honey, agave, or brown rice syrup)
  • 1 tsp confectioner’s sugar
  • 1/2 tsp salt
  • 1/2 tbsp vanilla extract
  • 1/4 cup creamy peanut butter
  • 6 tbsp powdered peanut butter (like PB2)*
  • 1 tbsp GF rainbow sprinkles
  • Parchment baking paper
Instructions
  1. Mix PB2 with water in a bowl, with 6 tbsp PB2 and 3 tbsp water.
  2. Add 1/4 cup creamy peanut butter and mix until smooth, melting peanut butter in microwave or in a saucepan on the stove if necessary.
  3. Add maple syrup, vanilla extract, salt and sugar and mix well.
  4. Pour in rice crispies and stir until the crispies are evenly coated.
  5. Line an 8 x 8″ baking pan with parchment paper. Pour mixture onto paper and fold the edges over to make a square around the rice crispies mixture. Press down hard to mold into the square shape.
  6. Place pan in the freezer and let stand for 30 minutes.
  7. Unwrap the top edges of the paper and scatter rainbow sprinkles over the top, then re-wrap and place back in the freezer for another 30 minutes.
  8. Remove from freezer and bake at 350 degrees for 3-5 minutes (just enough to ensure a cloudlike, crispy bite!)
  9. Slice into eight rectangular clouds (or four giant square clouds, or sixteen miniature clouds, whatever you prefer!)
  10. Enjoy!
 
Notes
*I use a mixture of peanut butter and PB2 because of the consistency and because I can usually get away without melting it in a saucepan, but if you prefer to use all regular peanut butter, you can sub an additional 1/3 cup.

 

 

 

 

 

What’s your favorite way to eat rice crispies?

 

 

 

 

 

 

 

© 2015 Renaissance Runner Girl. All rights reserved.

9 thoughts on “Confetti Crispie Clouds

  1. We love making rice krispy treats! Yours sound tasty too with the sweetness of the maple syrup. We went and bought a few boxes of the Kelloggs cereal when they discontinued it a month or two ago because that’s my favorite rice crisp cereal. BUT, I’m glad we can keep making them with other rice crisp cereals too. 😀

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  2. Aww, these are so cute! I’m of the belief that sprinkles make everything better in life, haha. I only have a tiny box of rice krispies that I randomly snagged from the physician’s lounge about 2 weeks ago–confetti crispie clouds for one, comin’ right up!

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  3. My two year old just started eating rice krispies and loves whispering “snap crackle pop” when I pour the milk in! These look really good and I like that they are made with maple syrup and peanut butter instead of marshmallows. Those are things I always have on hand!

    Like

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