We were suppose to go camping this past weekend for just one night, but with the temperature being a low of four degrees, we have decided to postpone that idea. My favorite part of camping is roasting marshmallows over the campfire and I don’t have to cook. I’m not sure how that worked out, but I’m not questioning it.
Instead of camping, we stayed at this lovely bed and breakfast, Mountain Goat Lodge in Salida, Colorado. This place was amazing (quiet, clean and very friendly) and it had a farm. Well, I call it a farm. They have 25 chickens, 16 goats, two dogs and one lama, plus a greenhouse for fresh herbs, vegetables and houseplants. It’s hard for me to say what my favorite part was… the goats or the greenhouse or the breakfast. With the B&B, you get a delicious homemade breakfast with gluten-free options. We had a pesto and goat cheese omelet (all from the farm) with hash browns and bacon, plus yogurt and fruit, gluten-free toast, croissants and muffins. They also had lattes with a variety of flavors, regular coffee and juice. That was the biggest breakfast I’ve had in years…but so good! If you are ever in Salida and need a place to stay or a night or two, I highly recommend the Mountain Goat Lodge. We even got to help feed the scraps to the goats..they were loving that.
Whether your out camping or nestled in a warm and cozy bed and breakfast, these Campfire Rice Crispie Squares are a wonderful treat.
- 4 tablespoons butter
- 1 10 oz bag marshmallows
- ½ teaspoon vanilla extract
- 5 cups of gluten-free rice krispies cereal
- ¼ cup mini chocolate chips
- Grease an 8x8 pan and set aside.
- Line a large baking sheet with parchment paper and spread marshmallows evenly in one layer.
- In a large saucepan, melt butter on low.
- While butter is melting, set the oven to broil and broil marshmallows for 1-2 minutes, until tops are golden brown.
- Scrape marshmallows into butter immediately after marshmallows are done.
- Stir in vanilla extract.
- Stir until smooth.
- Fold in cereal to fully coat.
- Pour mixture into prepared pan and gently press using a piece of parchment paper until even.
- Sprinkle top with chocolate chips and gently press using another piece of parchment paper.
- Allow mixture to cool.
- Cut and serve.