Here's something you might not know about me: I was lactose intolerant most of my growing up years. I can down a pint of Ben and Jerry's with the best of them now, but there was a time when even a cup of milk would cause bad clean-up in the back of neighbors mini vans (true story)! So now with a sweet baby girl who is also lactose intolerant and the requirement to cook for myself...I'm getting some good tips.
A lovely friend of mine also has kids with allergies and told me about this one. She uses olive oil and it works great with that too. Your choice. Both are great for you (see this ehow and this awesome article-specifically the lauric acid bit! What the awesome!) and you win either way.
The thing I like about coconut oil for rice krispies specifically is taste. When I made them with my EVOO I could taste it, you know? But that nice clean coconut oil is near tasteless. So they just tasted like delicious rice krispies.
Ready to ditch your butter? Even without allergies this is now my official go to krispie recipe.
Coconut Oil Rice Krispies
2 tbsp coconut oil
6 cups rice krispies
1 bag mini marshmallows
Melt your coconut oil in a small glass dish. Use a pastry brush to coat a 8x8 pan (or 9x13 if you like them thin) and reserve the remaining coconut oil. In your largest glass bowl that will fit in a microwave, pour in your mini marshmallows. Microwave on high about 2 minutes. I let the marshmallows get as big and gooey as possible without burning. Remove with oven mitts and immediately pour coconut oil onto marshmallows. Stir and pour in rice krispies. Once mixed, scoop into your coated pan. You can get your hands wet to keep your hands from sticking to the krispies! Let cool and enjoy.