The Palmetto Plate: Gluten-Free Cake Batter Rice Krispie Treats

Soft, gooey, nostalgic — and totally safe for your GF kitchen.

Ingredients

• 6 cups Rice Krispies (make sure the box says GF. I got the Publix store brand.)

• 1 bag (10 oz) mini marshmallows

• 4 tbsp salted butter

• 1 ½–2 tsp McCormick Cake Batter Flavoring (start with 1 ½ tsp; add more if you want a stronger cake-batter note)

• ¼ tsp almond extract (optional but chef’s kiss)

• ¼ tsp fine sea salt

• Holiday sprinkles — GF ones! (I recommend Sweetapolita, Great Value GF, or Wilton GF)

Directions

1. Prep your pan.
   Line an 8x8 or 9x9 pan with parchment and lightly butter it.

2. Melt the magic.
   In a large pot, melt butter over low heat. Add marshmallows and stir until fully melted and smooth.

3. Flavor it like cake.
   Remove from heat and stir in:

   • Cake batter flavoring

   • Almond extract (optional)

   • Sea salt

4. Combine.
   Add Rice Krispies and gently fold until every piece is coated.

5. Sprinkle + press.
   Press the mixture into your pan using buttered hands or parchment.
   Add sprinkles on top and lightly press them in.

6. Set + slice.
   Let cool 30–45 minutes. Slice into squares and try not to eat half the pan.