Vanilla Crispy Treats
Prep
10 mins
Cook
20 mins
Servings
6
Difficulty
Easy
A sweet and indulgent treat that's perfect for a snack or dessert.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 12 gbaking powder
- 6 gsalt
- 150 gunsalted butter
- 2large eggs
- 1 mLpure vanilla extract
- 120 mLmilk
- 20 gconfectioners' sugar
- 200 gcrisp rice cereal
- 100 goptional chopped nuts (e.g., almonds or pecans)
Detail level
Instructions
- 1
Preheat the oven to 180 °C (350 °F). Line a large baking tray with parchment paper.
Tip: Make sure to grease the parchment paper with a little butter or cooking spray to prevent the treats from sticking.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Use a whisk or a stand mixer with a whisk attachment to ensure the ingredients are well combined.
- 3
In a separate bowl, whisk together the butter, eggs, and vanilla extract.
Tip: Use room temperature ingredients for the best results.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until a dough forms.
Tip: Don't overmix the dough.
- 5
Add the milk and whisk until the dough comes together in a ball.
Tip: If the dough is too sticky, add a little more flour. If it's too dry, add a little more milk.
- 6
Fold in the crisp rice cereal and confectioners' sugar.
Tip: Use a rubber spatula to distribute the ingredients evenly.
- 7
If using chopped nuts, fold them in at this stage.
Tip: This will help distribute the nuts evenly throughout the treats.
- 8
Press the dough into the prepared baking tray.
Tip: Use a spatula or your hands to shape the dough into a rectangle.
- 9
Bake for 20 minutes or until the edges are lightly golden.
Tip: Keep an eye on the treats during the last 5 minutes of baking, as they can go from golden to burnt quickly.
- 10
Remove from the oven and let cool for 5 minutes.
Tip: Use a spatula to loosen the treats from the baking tray.
- 11
Cut into bars and serve.
Tip: You can store the treats in an airtight container for up to 3 days.
Recipe Variations
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