It was our last year of college, Spring Break of ‘99. My friends and I stepped off the plane in Panama City, FL to find sunshine, beaches, and assorted Rice Krispie Treats as far as the eye could see. Rice Krispies cereal was a sponsor of Spring Break that year, promoting its’ new line of assorted “Treats.” So, that week we soaked up the sun by day and danced our hearts out to N’Sync by night. And with the refined palates of college students, we ate Rice Krispie Treats for breakfast, lunch, and dinner, sometimes a midnight snack. After all, they were free, and…we were in college.
Eighteen years later, Rice Krispie Treats are as popular as ever, and my daughter and her schoolmates love them. So, when I saw a recipe for gourmet Brown Butter Crispy-Rice Treats in Joanne Chang’s Flour cookbook, the Moms and I organized a “no-bake” date with our kids. The ingredients are few, and the process is simple, which makes it a low-stress recipe to facilitate with a group. Each child was assigned a task: Hudson on greasing the pan, Nora on measuring marshmallows, Lulu on rationing Rice Krispies, and Abby on adding butter and vanilla beans to the pot. And once the Treats were set, everyone added their own flair, by dipping and sprinkling them in chocolate and other colorful toppings of their choice.
The kids have known each other most of their young lives, and this marks their final year in preschool together. Watching them laugh and enjoy each other’s company felt just like Spring Break, 18 years ago. Not only did they demonstrate how much they’ve grown, showing off their individual academic strengths: measuring, rationing, and buttering. But they also celebrated their friendship and experiences as classmates. It’s funny how history repeats itself. With homemade “Treats” in hand and Justin Timberlake on the radio, these preschoolers “[Couldn’t] stop the feeling!” And on a rainy Saturday in October 2017, they partied… like it was 1999.
Transform Your Krispy Treats!
Make and Taste 