One of my favourite things when I was a kid was rice krispie treats. Back in the 90’s when my family didn’t know the gelatin in marshmallows was a commonly derived pork product, I loved devouring rice krispies. I particularly loved holiday themed rice krispies. I remember once for a Christmas potluck at school, one of my classmate’s mom brought in rice krispies squares with red and green sprinkles. Although it was so simple, it felt so festive and I loved eating it. Inspired by that childhood memory, today I’m sharing a recipe for simple Ramadan rice krispies using a mix of purple and yellow sprinkles – the colours of Ramadan!
Luckily, once we did find out marshmallows were a no-no for us because of the pork gelatin (this was before kosher/ halal marshmallows were widely available), my grandma found a recipe in the Toronto Star for substituting a jar of marshmallow fluff for whole marshmallows. That’s the recipe we’ve stuck with since then and what I use even today. (Of course you can use a pack of halal marshmallows as opposed to marshmallow fluff if you wish.)
Simple Ramadan Rice Krispies
- Rice Krispies cereal
- 1 jar marshmallow fluff, or 1 package marshmallows
- Margarine or butter
- Purple and yellow sprinkles. Here I used purple jimmies, yellow jimmies, gold star sprinkles (available at Michaels) and purple jumbo nonpareils (available at Michaels)
- In a small bowl, combine all your different type of purple and yellow sprinkles to make a custom sprinkle mix.
- Make rice krispie squares according to directions on cereal box. When using a jar of marshmallow fluff, I use 5 cups of cereal as opposed to the 6 cups listed in the original rice krispies recipe.
- Once you’ve pressed the rice krispie mixture into a pan but before the mixture has cooled, decorate with your custom sprinkles mix. Let cool, then cut into bars and serve.