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I’ve always been an eater and I’ve always been a cook. And I’ve never been one to not provide sustenance to satisfay my cravings.
From the time I was in first grade, my mom would put the breakfast cereal and oatmeal in the bottom cupboard so my sister and I could make our own before school eats. Or I’d happily toast my own toaster waffles, syruping them up and then cutting them into perfect squares to savor each of those four cornered little bites. And don’t even get me started on my mad skills of making a 2 egg scramble.
But cereal was always an easy go to. Mom never bought us the sugar flavored cereal since “it had all that extra stuff in it you don’t need anyway,” so Snap Crackle and Pop made regular appearances on the school morning menu.
I’m betting you guys had cereal as a kid too, right? And your favorite part, I’m guessing, was scoping out the box to complete the riddles, find the hidden giraffe in the forest or doing a dot to dot. Genius ways to keep kids interested in their food, you never saw that on the side of an egg carton while watching Ninja Turtles while daydreaming about the bigger questions of life.
For me, I loved all that stuff too. But you know what happens as you grow up just a little, you stop looking at the “kiddie” stuff and start noticing more. You find things like the recipe for Rice Krispie Treats on the side of the box.
And then you really get cooking.
When it comes to making dessert as a kid (or any first time cook), I’m betting there are probably 3 recipes we all started with: No bake cookies, peanut butter and jelly sandwiches and my favorite: Rice Krispie Treats.
So now even as an adult, whether I’m in a convenience store check-out line or at a high falutin’ bakery, I’m totally infatuated with the appearance of the marshmallow goodness of a big, fat, Rice Krispie Treat.
Personally I like them packed tight and piled high. While most recipes call for a 9 X 13 pan, I go for an 8 X 8 to get maximum density and a full bite of krispness.
This time around, Smudge and I played with adding ingredients to give it a taste of fall, and her favorite sweet treat, apple pie. Or my favorite, an apple crumble.
Snap! Off to the grocery store we go.
The first time around, I thought apple pie filling would be a fab add for the oatmeal and Rice Krispies. While the flavor was spot on, my idea was a recipe fail due to the pie filling lending way too much moisture to allow the melted marshmallow to bind the krispies and oatmeal.
Aaaand Crackle. Back to the grocery store we go.
This time around I went with my husband’s original suggestion and found dried apples in the veggie section. Chop, chop, chop and then another marshmallow melt and a stiff stir and we were in business.
Of course we couldn’t leave those beauties be.
Pop! Caramel sauce was made and drizzled. And an Apple Rice Krispie Treat star is born.
Apple and Oatmeal Rice Krispie Treats
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