Cannabis recipe 101: Infused rice crispy treats

Looking to try your hand at some delicious cannabis edibles? It’s quick and easy to whip up a batch of weed-infused rice crispy treats!

The beauty of this recipe is it uses simple ingredients that we usually have at home or can easily grab at the store. The trick to baking nice soft treats like these? Take your time and use fresh marshmallows!

Bonus points if you make infused butter from your own homegrown plants. There is nothing better than being able to create spectacular weed edibles from your own harvest!

Pro tip: For thin squares, use a 9 x 13 pan. For thicker squares, select an 8 x 8 pan.

Spray your pan and the stirring utensil with cooking spray before you start cooking: Melted marshmallows are sticky. Spraying your tools and pans makes for easy cleanup. Melting the butter first helps coat the pan and prevents the marshmallows from sticking.

Over medium-low heat, melt the butter in a large pot. Then, add the marshmallows, and stir well to coat them entirely. Continue stirring until all of the marshmallows have melted. Remove from heat and add the vanilla if using.

Add your cereal to the melted marshmallow/butter mixture, stirring well to ensure even coverage. Scrape the mixture into a prepared pan. Flatten with the spatula or lightly coat your hand with non-stick spray and gently press the treats flat.

Set the pan aside to fully cool. As it cools the squares firm up a bit making it easier to cut.

The best way to keep your crispy rice squares fresh is to cut them into individual servings and wrap them with plastic wrap, or reuseable beeswax paper. Store them in a cupboard or pantry.

Nutritional information (per serving):

Redawna Kalynchuk is a freelance writer, photographer and visual storyteller from Alberta. Her passion for cannabis comes from years of cannabis gardening and creating incredible infusions. Empowering you to grow, cook and share!