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 kids can help make the treats too. 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
Ingredients
- 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)
Steps
- 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.
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