Lemon Poppyseed Rice Krispie Treats

Line a 9 x 9 inch square baking pan with parchment paper and spray with avocado oil spray. Set aside.

In a large pot or Dutch oven over medium-low heat, melt the butter. Add 4 1/2 cups of the marshmallows and stir until they’re fully melted, then turn off the heat.

Stir in the poppy seeds, lemon zest, lemon extract, and salt. Add the rice krispies and use a rubber spatula to stir until they’re fully coated with the marshmallow mixture. Fold in 1 cup of whole mini marshmallows until evenly distributed.

Transfer the rice krispie mixture into the lined pan and use a rubber spatula sprayed with avocado oil to firmly press the rice krispies into an even layer. Sprinkle the remaining 1/2 cup marshmallows on top and press them into the rice krispie treats with your fingers.

While the treats cool, make the lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice. It should be pourable but not too thin. (If the glaze is too thick, you can add more lemon juice; if it’s too thin, add more powdered sugar.)

Drizzle the glaze back and forth over the cooled rice krispies. Return the pan to the fridge for 10 minutes to set the glaze.

Take the pan out of the fridge and grab the sides of the parchment paper to remove the rice krispies out of the pan. Use a large sharp knife to cut the treats into 16 bars. Garnish with halved lemon slices if desired. Enjoy!