Easy Cannabis Rice Krispie Treats
Author: Emily Kyle | EmilyKyleNutrition.com
Unleash your candy-addicted inner child with this ooey, gooey, and chewy cannabis rice krispie treat recipe that's so easy to make and ready in just 20 minutes.
Ingredients
- 6 tablespoons Bliss cannabutter, or cannabis coconut oil
- 10 ounces mini-marshmallows, (about 5 cups)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 cups cereal of choice, rice krispies, cocoa pebbles, fruity pebbles
Instructions
- An 8x8" silicone baking pan is ideal for this recipe. If you don't have one, line the bottom of a regular 8x8" baking pan with parchment paper. Set aside.
- Add the cannabutter or coconut oil to a large saucepan over medium-low heat. Warm for 2-3 minutes, or until completely melted.
- Add the marshmallows, stirring consistently with a silicone spatula, until they are completely melted.
- Turn the heat off and stir in the vanilla extract and salt.
- Stir in the cereal. Continue to stir until all of the cereal is well coated with the marshmallow mix.
- Pour the mixture into your prepared 8x8" pan. Use the spatula to press down the mixture into the pan, creating a nice, even layer.
- If you plan on adding any fun toppings like sprinkles or M&M's, add them now.
- Allow the mixture to sit and cool for at least 1 hour before cutting.
- Using a sharp knife, cut into 9 pieces.
- Remove from the baking pan and enjoy immediately or store in an air-tight container.
Notes
Dosing Note: If you use the full 6 tablespoons of Bliss cannabutter, each square will have 25mg of THC. Adjust as needed by following the dosing guide in this post.
- Use all things silicone, if you can. The marshmallow mixture is STICKY! Silicone baking pans and spatulas are your friends.
- Cool the mixture at room temperature for up to 1 hour before cutting to yield the best results.
- You can store your treats in an air-tight container at room temperature for up to a week. You can also store the rice crispy treats in a sealed container in the fridge where they will last up to two weeks, or store them in a freezer-safe bag for up to 6 weeks or more in the freezer.
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