Recipe: F-Yea! Krispy Treats (Gluten-Free)
Recipe: F-Yea! Krispy Treats (Gluten-Free)
Infused rice krispy treats that makes you say, "oh f*** yea!"
In last Sunday’s post, I shared a step-by-step guide on “How To Get the Weed Into the Food.” Now let use those skills and practice with this recipe for my fan favorite F-Yea! Krispy Bars.
They’re called F-Yea! Bars because you’re gonna say, “oh f*** yea!” when you eat them. I find that they’re even better infused because the earthy, nutty flavors from the browned cannabutter balances the sweetness from the cereal and toasted marshmallows to make your tastebuds sing in perfect harmony.
Cannabis strains with fruity aromas and flavors pair well with this recipe. But if you’re going to go all the way, enjoy Fruity Pebbles with these desserts because the kismet is just too good not to pair the two together.
DOSING:
Makes 12 servings, 5mg THC per piece
You’ll need 60mg THC total for this recipe to make 12 bars dosed at 5mg THC per piece. If your flower is approximately 20% THC, weigh out ~0.45g flower.
If your flower has different potency, calculate your cannamath accordingly.
INGREDIENTS:
3 cups Fruity Pebbles™ Cereal
3 cups Cornflakes Cereal
3 cups Rice Krispies Cereal
½ cup (1 stick) unsalted cannabutter
16 oz bag of large marshmallows
Generous sprinkle of Flaky Sea Salt
DIRECTIONS:
1. In a large bowl, gently mix the Fruity Pebbles™, Cornflake™ and Rice Krispy™ cereals.
2. Line a 9” x 13” rectangle baking pan with parchment paper. Set aside.
3. Spread the marshmallows on the rimmed baking sheet and toast with a culinary torch or on broil in the oven until golden brown and slightly charred on top — like you’re roasting marshmallows at a bonfire on the beach.
4. In a large pot, melt the cannabutter over medium high heat and stir occasionally with a heatproof silicone spatula until the butter starts bubbling and the milk solids at the bottom of the pan turn golden brown.
Butter browns at 250 degrees F, which is a low and safe temperature to heat THC.
5. Turn the heat to low-medium, add the toasted marshmallows to the butter and warm the marshmallows until they’ve melted and are completely smooth.
5. Quickly stir the cereal into the marshmallows and butter mixture until well combined.
7. Transfer the gooey, sticky mixture into parchment lined baking pan and cool until the marshmallow has set. Generously sprinkle flaky sea salt on top.
8. Slice the treats into 12 even pieces with a sharp knife. Proceed to stuff into your mouth as you mumble “oh F-YEA!”
Did you make this? I wanna see! Tag me on IG @fruitandflower. I share *catnip* infused recipes every Thursday. Find a full list of recipes in the Fruit + Flower Cookbook — Recipe section on Substack.
This is Kiko the kitten, she’s one of Gandalf’s babies from last summer when all the stray cats showed up in my yard. The family a few houses down adopted her and Gandalf stops by for a visit every so often.
Meow-meows, Christina W.
