Rice Krispie Pinwheels
Rice Krispie Pinwheels have become such a classic treat in our house. Since gluten free Rice Krispie are easy to find and taste no different than regular Rice Krispies. These Rice Krispie Pinwheels make a great dessert for the whole family. Regardless if your family members are gluten free or not.
There looks like there are a ton of steps for this recipe but there really aren’t. If you have ever made regular Rice Krispie squares than you know the basics to this recipe. Making them into pinwheels is just a fun new take on traditional Rice Krispie squares. It’s also nice to add in different flavours.
Rice Krispie Pinwheel Flavour Ideas
For this recipe we made 2 different flavours. The first is Chocolate Raspberry and the second is Chocolate Peanut Butter. To be completely honest I have never made pinwheels without using chocolate. They act like a sort of binder once they have frozen and they keep them together. But I am always up for experimenting and I encourage you to do so with flavours that you like.
Some other flavours and add ins:
– Dark Chocolate base with Raspberries and White Chocolate Chunks
– Dark Chocolate and Mini Eggs (Great for Easter)
– S’mores – Chocolate, Graham Cracker and Mini Marshmallows
– Fruit (strawberries, bananas, etc.)
– Candy pieces
You truly can’t go wrong. If you like the foods you are adding in then you’re sure to enjoy them. I do recommend that the chocolate base to either be semi-sweet chocolate or dark chocolate. The Rice Krispie mixture is already pretty sweet from the marshmallows. So using a less sweet chocolate cuts down on the sugar and overall sweetness of the treat. Especially if you’re adding in sweet toppings like fruit and candy, you will want to base to be less sweet.
Involve the Kids
This is such a great recipe to get your kids involved. It may be messy but trust me they will love helping and getting to add in the toppings that they want. Who cares if they don’t turn out picture perfect, or if there is too much candy on hand of it. That is all apart of the fun. And it’s meant to be a treat.
My favourite part of Rice Krispie Pinwheels is seeing the swirl of chocolatey goodness in the middle. Every bite has a little bit of everything and they are addictive. When we have large family dinners, our family members are always asking us to bring these for dessert. They also are a great cottage dessert idea. You can pick ingredients that last out of the fridge so you don’t take up fridge space. Then you only need to pop them into the freezer for a short period of time. They satisfy everyone (gluten free or not) and are just super delicious.
If you end up making these Rice Krispie Pinwheels let us know, as well as what flavour combinations you come up with. If you’re looking for more treat ideas check out our Frozen Fruit Compote. It makes a great topping with waffles, ice cream and even yogurt. Also, check back often for more gluten free treats coming your way.
|Cook Time||20 minutes|
|Passive Time||1 hours|
- 1/2 cup butter/margarine we use vegan becel
- 2 boxes (340g each) gluten free Rice Krispies
- 4 bags (283g each) Jet-Puffed marshmallows
- 1/2 kg Hersey's semi sweet chocolate chips or other gluten free chocolate chips
- 1 cup smooth peanut butter
- 6 ounces raspberries
- In a large stock pot over medium heat melt butter, about 1 minute.
- Once butter is melted, start adding in marshmallows. 3-5 minutes. Stirring with a wooden or silicone spoon, melting down the marshmallows.
- Turn off the heat. Next add in the gluten free Rice Krispies, stirring everything together. Start with a small amount and continue to add more. It will be hard to stir and mix together near the end.
- Place out 2 large sheets of parchment paper. About 16-24 inches in length. Also have plastic wrap near by.
- Divide the Rice Krispie mixture onto the two parchment papers. Quickly spread out the Rice Krispies on the parchment into a rectangle that is about 1/2 inch thick. Repeat this on the second piece of parchment paper. Press down making sure the Rice Krispie mixture is like one big sheet.
- In a small to medium sized bowl pour in about 1 1/2 cups of semi sweet chocolate chips. Place in microwave for 30 seconds.
- Stir chocolate tempering (melting) the chocolate chips. Add some more chocolate chips into the bowl tempering them. If you need to, put back in the microwave for 10 second intervals to melt the chocolate chips. Be careful, the chocolate can burn easily.
- Divide the melted chocolate between the two laid out Rice Krispie rectangles.With the back of a spoon or spatula quickly spread out the chocolate so that it covers the entire sheet, leaving a bit of space around the edges.
- Refer below for the different variations in the flavours. Then continue to the next step.
- Once all of the chocolate and toppings (raspberries or peanut butter) are spread out, take the edge of the Rice Krispies and start to roll it into a log. Use the edge of the parchment paper as help. Roll on the long-side of the Rice Krispies to create smaller pinwheels but more of them.
- As you are rolling making sure you are tightly packing the Rice Krispies so that they do not fall apart or lose any of the chocolate mixture.
- Once rolled. Wrap the parchment paper around the log. Take plastic wrap and also wrap that around the log.
- Take your Rice Krispie log(s) and place them in the freezer for 30-60 minutes. Or until the chocolate has hardened.
- Take out of the freezer. Take the plastic wrap off and roll out the parchment paper. Place the parchment paper or the log directly on a cutting board.
- Take a large sharp knife and start to cut 1 inch thick slices. If the log is too frozen leave it out for 10 minutes to thaw a little bit. Or, run the knife under hot water.
- Serve immediately. Storing instructions below.
- Wash and dry raspberries. On a cutting board cut the raspberries in half.
- On top of the melted chocolate arrange the raspberries evenly.
- In a small bowl place the peanut butter. Put in microwave for 30 seconds. Stir making sure it is all melted.
- Pour the melted peanut butter on top of the melted chocolate. Using the back of a spoon or spatula, spread out the peanut butter on the Rice Krispies. You can either evenly cover all of the chocolate or leave more in some areas. This will give you peanut butter sections in the pinwheels.
*Store in air tight containers/freezer bags, in the fridge up to 14 days or in the freezer for 2 months. The Chocolate Peanut Butter flavour stores better than the Chocolate Raspberry flavour due to the fresh Raspberries. It is best to store that flavour in the freezer.*
*If you don't want to make as many pinwheels, half the recipe. We made a double batch to have 2 different flavours.*