Let’s Rage Rice Krispie Treats (2 Ways)!
If you’ve been lucky enough to be on a Cycling House trip with Linsey Corbin, you know she’s the queen of bringing great energy to every ride, meal, and Camp Paxson relay race. When she’s not cruising around Montana’s gravel roads with guests, Linsey is setting up the best aid stations we’ve ever seen. If Linsey’s driving the support van, you know it’s going to be a great day. Alongside the wildflower bouquets and great tunes, the star of the show are Linsey’s world-famous rice krispie treats. These are not your off-the-shelf rice krispie treats; these are TCH’s iconic Let’s Rage Rice Krispies for when you need to bring the thunder to a cycling aid station. With brown butter and black sesame variations, these are some of our favorite mid-ride snacks. When you make these at home, wrap them up and stick them in your jersey pocket to fuel your next big adventure! Or, sign up for our Montana Gravel Summer Camp (2025 and 2026 dates are available)!
A few tips for the perfect rice krispie:
- Browning the butter
- Melting the marshmallows on a low and slow heat so the rice krispies stay mega soft (too high of a heat and the sugar caramelizes and the treats turn stale/hard)
- Topping with flakey sea salt because it tastes so good with the sweet!
Brown Butter Variation
Ingredients:
- ½ cup butter (plus extra for the pan)
- 10-12oz marshmallows
- ½ tsp vanilla extract
- ½ tsp sea salt
- 6 cups rice krispies
- Flakey sea salt to sprinkle on top (at TCH we use Maldon!)
Directions:
Butter (or use parchment paper – Linsey’s recommendation) an 8-inch square cake pan.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth. Use very low heat here – this process will take a few minutes but low and slow = soft squares, fast and high heat = stale squares.
Remove the pot from the stove and stir in the salt, vanilla and cereal together. Quickly spread into the prepared pan. I like to use a piece of waxed or parchment paper to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well. Don’t smash it all in, it should be a loose mixture.
Sprinkle it with flakey salt on top.
Let cool, cut into squares and get ready to make new friends. When wrapped up, these treats are the perfect size for jersey pockets or handlebar bags.
Black Sesame Seed Variation
Ingredients:
- 2 teaspoons sesame oil, plus more for greasing
- 6 tablespoons butter
- 1/4 cup black sesame seeds
- 12 ounce bag of marshmallows
- 1 teaspoon sea salt
- 6 cups rice krispies cereal
Directions:
Grease a 9″ square pan with sesame oil
In a large pot melt butter over medium heat and cook, stirring, until milk solids at the bottom of the pan start to brown, 2-3 minutes. Reduce heat to low and add the sesame seeds. Cook, stirring constantly, until the seeds smell toasty, 1 to 2 minutes.
Add the marshmallows and salt and stir until melted, about 5 minutes. Turn off the heat and stir in 2 teaspoons of sesame oil.
Add the cereal and quickly stir until evenly coated.
Immediately press into the greased pan. Let cool and cut into squares.
Go ride bikes + enjoy!
The post Celebrate Summer with Linsey’s Famous Rice Krispie Treats at our Montana Gravel Summer Camp appeared first on Cycling House.
