Flipping through Pinterest, I noticed several pictures of Oreo Rice Crispy Squares. They looked so delicious I couldn’t get them out of my head. I found myself daydreaming about not only Oreo, but other variations of rice crispy treats… The idea of maple came to me while I was passing the cookie isle in the grocery store. I spotted Mr. Christie’s Maple Leaf Cookies and a light bulb came on!
Extra thick, rice crispy squares, containing maple syrup and maple cream cookies! I don’t know if it’s a Canadian thing, but I found this combination to be pure heaven! The cookies added not only a yummy flavour, but also textural interest. If you’re a fan of the original, marshmallow treats, then I’m sure you’ll love this dressed up version too.
I hope that maple cream sandwich cookies are not available only in Canada. But if you can’t find any (watch out for dairy, some brands contain it), then substitute a golden vanilla cream cookie, such as Country Choice (though obviously the final flavour will be a little different).
Please keep in mind… Don’t substitute “pancake” or “table” syrup for the real stuff… Don’t exclude the maple extract, it’s important for obtaining a good maple flavour without watering down the marshmallow concoction with syrup… Do be patient when melting the marshmallows. As tempting as it might be to turn up the heat and melt them quicker, this tends to make the marshmallows harden, making it not only more difficult to stir the cereal into the mixture, but results in an overall harder texture when the squares have cooled… And finally, I know this makes a big batch. If you want a little less temptation, half the ingredients and press into an 8 x 8 inch pan instead.
Maple Rice Crispy Squares
8 cups Crisp Rice Cereal
30 Maple Cream Cookies, broken into various sizes (I used Mr. Christie’s Maple Leaf)
6 tbsp Margarine
20 oz Marshmallows (I used 2 bags of Dandies)
2 tbsp Pure Maple Syrup
2 tsp Maple Extract
Grease a 9 x 13 inch pan. Set aside.
Toss the cereal and cookie bit together until combined. Set aside.
Melt the margarine over low heat. Add the marshmallows and stir until completely melted. Stir in the syrup and extract. Remove from heat.
Add the cereal mixture and stir until well coated.
Press mixture, firmly and evenly into pan… I like to cover the surface with plastic wrap and use a smaller baking pan to press the mixture down.
Decorate surface with sprinkles, if using.
Allow to cool completely before cutting.