Description
Delightfully crispy and chewy quinoa pop krispie treats made with mini marshmallows and butter, offering a fun and gluten-free twist on a classic snack. These treats are easy to prepare, perfect for a quick dessert or party favor, with optional colorful sprinkles for added festive flair.
Ingredients
Scale
Main Ingredients
- 5 oz mini marshmallows
- 1 tbsp butter
- 2.5 cups quinoa pops
Optional
- 1 tbsp sprinkles
Instructions
- Prep the Pan: Coat an 8×4 inch baking pan with non-stick spray to prevent sticking. Set the pan aside while you prepare the mixture.
- Melt and Mix: In a large saucepan set over low heat, melt the butter. Once melted, add the mini marshmallows and stir continuously until they are completely melted and form a smooth mixture.
- Add Quinoa Pops: Remove the pan from heat immediately. Quickly stir in the quinoa pops until they are evenly coated with the marshmallow mixture.
- Shape the Treats: Pour the mixture into the prepared baking pan. Use a rubber spatula to press and flatten the mixture evenly across the pan’s surface. If desired, sprinkle the top with sprinkles to add a colorful, festive touch.
- Cool and Slice: Allow the mixture to cool completely and set, which will take about 20-30 minutes at room temperature. Once firm, cut into 8 equal squares using a serrated knife for clean edges.
Notes
- Ensure to stir continuously while melting marshmallows to prevent burning.
- The quinoa pops provide a gluten-free alternative to traditional rice cereal, catering to gluten sensitivities.
- For easier slicing, you can refrigerate the treats to firm up faster.
- Sprinkles are optional but add a colorful festive look perfect for parties or celebrations.
- Store treats in an airtight container to maintain freshness for up to 3 days.
