Ingredients
Equipment
Method
Step-by-Step Instructions
- Spray a 9x13 inch baking pan with nonstick spray and set aside.
- Melt 4 tablespoons of unsalted butter over low heat in a large saucepan. Add 10 ounces of mini marshmallows and stir until melted. Incorporate 1 teaspoon of vanilla extract.
- Remove from heat and fold in 6 cups of Rice Krispies until evenly coated.
- Pour the mixture into the prepared pan, using wax paper to press it down evenly.
- Sprinkle 1 cup of chopped macadamia nuts and 1 cup of white chocolate chips on top, pressing them in gently.
- In a small bowl, whisk together 1 cup of mango puree, 2 tablespoons of melted butter, a pinch of salt, and 1 cup of powdered sugar until smooth.
- Drizzle the mango glaze over the set Rice Krispie layer and allow to set at room temperature for at least one hour before cutting into bars.
Nutrition
Notes
Store Rice Krispie Treats in an airtight container for up to a week at room temperature or refrigerate for a firmer texture.
