These maple rice krispie treats takes the classic marshmallow cereal treat and adds the flavors of Fall with pure maple syrup. They're crunchy, chewy, and oh so ooey-gooey!
Line an 8x8-inch baking pan with parchment paper and then non-stick spray. Set aside.
Maple Rice Krispies
In a large sauce pan over low heat, melt the butter. Once melted, add the mini marshmallows and stir occasionally until completely melted.
Remove the pan from the heat and mix in the maple syrup and salt.
Add the Rice Krispie cereal and gently fold together with a wooden spoon until evenly coated.
Spoon the mixture into the prepared pan and use a piece of parchment paper that's been sprayed with non-stick spray to press it down into an even layer.
Maple Glaze
In a small bowl mix together the powdered sugar, maple syrup, maple extract, milk, and cinnamon. Put the glaze into a small sandwhich bag, cutting a small hole in the corner, and drizzle it over the Rice Krispie bars.
Allow the bars to cool for 20 minutes before slicing them into bars. Keep any leftover bars in an airtight container on the counter for up to 3 days.
Notes:
Baking Pan: Line your 8x8-inch baking pan with parchment paper and then non-stick spray.Maple Syrup: I highly recommend pure maple syrup. That'll give you a natural flavor without any other ingredients added.Maple Glaze: I like to add a tiny bit of maple extract to the glaze to really enhance the maple flavor.Parchment Paper: Use a piece of parchment paper lightly sprayed with non-stick spray to evenly press down the maple Rice Krispies into the prepared baking dish.