Stuffed Rice Krispy treats…
Care to elaborate?
I looked it up when I got home and that appears to be the exact recipe I use. I do put 2 cups of chocolate chips, and I like to mix semi-sweet and milk chocolate. I chop the candy bars up, and I put a little more than it calls for.
Also - try to get the caramel mixture pretty well spread evenly before putting it in the oven.
I recommend checking on it after 10 minutes.
IF I were making this recipe to make myself happy, I’d probably try better chocolate and dark chocolate.
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Sorry, that was meant for @Hoggirl, not @Youdon_tsay.
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I think a big bowl of fruit is always appreciated by everyone. I go to Costco and get Strawberries, blackberries, blueberries, green grapes, and raspberries (which I add at the end so they aren’t crushed under the weight of the other fruit). It’s refreshing, and delicious.
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My friends and family call this gosmom’s Crack… I don’t make often because they get inhaled here…like potato chips–you just can’t have only one.
You can make a day or two prior; you can cut pieces as big or small as needed. I tend to cut smaller, because it is a sugar high…but hey! they are Gluten Free! Note that I do Not put in fridge at end to firm up…just let sit on
counter for a few hours before cutting. Enjoy!!!
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Celiac warning…you need to use a gluten free brand of rice krispies, not the “national brand”. I think Whole foods and Trader Joe’s carry an actual GF product.
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Right? I’m usually going back for seconds on meat loaf, lasagna, cheesy potatoes, meatballs, fried chicken… not the blueberry fluff or lemon bars. hehe
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Idea: Easy PB-Chocolate bars
- Smear chocolate frosting on the bottom of any cake pan… layered about half an inch thick
- Put that in the fridge or freezer for a bit to harden
- Smear creamy peanut butter (equal amount) on top of the frosting
- Back in the fridge/freezer to harden
- Cut them into cubes or bars and stick a toothpick in each one
ETA - To make them less conventional, you could smear the top with some strawberry (or really any other…) jam, chopped peanuts or walnuts, or leave a Reddi-wip can on the table so people can add whipped cream if they desire.
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I did not know that. This recipe was given to me by a gluten intolerant friend…who told me it was a GF treat!
My gluten-intolerant friends have a different standard than people with Celiac. The GF sensitive are often ok with commercially prepared mustard, vinegar, etc. Folks with celiac have a reaction to even trace amounts (at least that’s what I’ve been told). So the big brand rice krispie-- made in a factory with other wheat based cereals-- not for them. Life is sure complicated, right?
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Butter mochi made in a pan is easy and delicious and you can slice put it in cupcake holders or pieces of parchment. Mochi is very popular in Hawaii.
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It’s not even the manufacturer’s equipment, Rice Krispies have malt.so annoying.
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Rice Krispies have barley in them, for no reason other than to be a pain 
So they aren’t safe for celiacs. Barley/malt flavoring doesn’t always get disclosed on a label, so it is the bane of our existence!
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This thread reminds me of a story. It doesn’t really answer your question. One time I made my mother in law’s chocolate pudding recipe and took it to a pot luck lunch at church.
It was near the end of the lunch, my husband and I were sitting at a table with one other person and others were cleaning up. My husband went back for seconds on the pudding and said, this sure tastes like my mom’s. I wonder who brought it. I looked at him funny for so long the other person at the table thought I was going to bop him or yell at him. I did say that I made it yesterday, you were there when I made it. I carried it in my lap sitting beside you in the car all the way to church. I am the only one here that has your mom’s recipe. IT WAS ME!
He just said OH.
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Is your husband my husband’s separated at birth twin? 
I vote for @HawaiiMom’s butter mochi bars. My favorite dessert in Hawaii - and can definitely sit out… ‘cause Hawaii… 
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I am surprised how popular simple shortbread cookies are at church coffee hour. I’ve baked them with Joy of Cooking recipe but prefer Betty Crocker. (Also folks seem to like store bought Walker’s.) I will use GF flour when in need of a GF option.
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since there are so many lovely fresh berries right now-- what about a Pavlova?
You can skip the whipped cream topping. No one will even notice it’s missing.
And if you don’t want to do fruit–carmel or chocolate sauce both make a lucious filling/topping. So does lemon curd which–HINT-- you can buy in jar at the supermarket. Then it tastes like am inside out lemon meringue pie
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Yes, butter mochi is sold at room temperature at pharmacies and grocery stores in HI, in small squares wrapped in plastic— maybe 5”x5” for $6 or more. It’s a very popular treat and super easy to make!
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What about hand pies? You could make them fairly small and do whatever filling(s) you feel like.
King Arthur has a recipe:
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