Emma and I were inspired by our latest issue of Food Network Magazine to make crispy rice treats using our Lemon-Up Girl Scout cookies. If you don't have Girl Scout cookies on hand, regular shortbread cookies work just as well! We like our crispy treats with extra marshmallows for a gooey, chewy texture, so here is our interpretation of the recipe! Although the original recipe calls for a dozen crushed cookies, we had to make it 10...because one must sample the cookies prior to using them...quality control people!!! This recipe is so easy, you could make it with your eyes closed (not really, that would be dangerous, please don't do that, he he!)
Ingredients
non-stick cooking spray
6 tbsp.salted butter
15 oz.mini marshmallows
½tsp.vanilla extract
zest and juice of one lemon
6c.crispy rice cereal
10crushed cookies (lemon or shortbread)
¾c.white chocolate chips
Instructions
Spray 9x13 pan.
Melt butter and marshmallows over low heat, stirring continuously until melted and smooth.
Add vanilla, lemon zest and juice. Remove from heat.
Stir in cereal, crushed cookies and white chocolate chips.
Press into pan and let set.
Notes
We like a lot of lemony flavor so we use a whole lemon. If you want the lemon flavor to be more subtle, reduce the lemon zest and juice by half.