Rice Krispie Treats Recipe

These classic treats are salty-sweet and the perfect balance of crispy, gooey, soft and chewy. This version, inspired by the one Julia Moskin adapted from the chef Colin Alevras for The Times in 2007, is also enhanced by deeply browned butter. But here, a good amount of salt balances out the sweetness and includes a secret to achieving the perfect texture: the marshmallows are cooked gently to prevent the sugars from caramelizing, which can turn your treats hard and dry. You can easily double this recipe, and use a 9-by-13 pan, but you’ll end up with slightly taller treats (which is not a bad thing). The rainbow sprinkles are optional, but highly recommended.

The Original Rice Krispies Treats™ Recipe

This classic, delicious snack has been making memories for kids and parents alike for generations.

Prep: rep ime: 10

Total: otal ime: 30

Yield: Servings 12

Ingredients:

• 3 tablespoons butter
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows
• OR
• 5-1/2 cups JET-PUFFED Miniature Marshmallows
• 6 cups Kellogg’s® Rice Krispies® cereal

Instruction:

Directions 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. Note – For best results, use fresh marshmallows. – 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. – Diet, reduced calorie or tub margarine is not recommended. – Store no more than two days at room temperature in airtight container. – To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Rice Krispie Treats Recipe

Thick and gooey Rice Krispie Treats are a classic no-bake dessert filled with sweet buttery marshmallows and crispy rice cereal crunch. A family-favorite recipe!

Prep: 10min

Total: 25min

Yield: 16

Serving Size: 1 serving

Nutrition Facts: calories 172 kcal, Carbohydrate 30 g, Protein 1 g, Fat 6 g, Saturated Fat 4 g, Trans Fat 0.2 g, Cholesterol 15 mg, Sodium 97 mg, Fiber 0.1 g, Sugar 16 g, unSaturated Fat 2.3 g, servingSize 1 serving

Ingredients:

• 8 Tbsp unsalted butter (plus more to grease pan)
• 16 oz mini marshmallows (divided into 6 cups and 2 cups)
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt
• 7 cups crispy rice cereal

Instruction:

1. Butter and line a 9×9 baking dish with parchment paper (you can use a 9×13 but the squares won’t be as thick).
2. In a large pot or dutch oven, melt butter over medium/low heat. Add 6 cups marshmallows and stir just until completely melted (don’t overcook or the mixture will harden).
3. Remove the pan from the heat and immediately stir in vanilla and salt. Working quickly add the cereal and remaining 2 cups marshmallows and stir/ fold together until well coated and added marshmallows just start to melt but are still chunky.
4. Immediately transfer the mixture to the prepared pan, place a piece of plastic wrap or parchment paper over the top to prevent sticking and lightly pressing it evenly into the pan.
5. Set aside to cool completely to room temperature (about 1 hour), then slice into squares and enjoy.

Rice Krispie Treats Recipe

Get the secret tips and tricks to making the most PERFECT Rice Krispie Treats recipe. From using fresh butter and marshmallows to adding vanilla extract, this is our favorite dessert.

Prep: 5min

Total: 1h10min

Serving Size: 1 bar

Nutrition Facts: calories 300 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, Saturated Fat 5 grams saturated fat, servingSize 1 bar, Sodium 139 milligrams sodium, Sugar 31 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 3 grams unsaturated fat

Ingredients:

• 6 Tablespoons salted butter
• 16 ounce bag mini marshmallows, divided
• 1 teaspoon pure vanilla extract
• 6 cups rice krispies cereal

Instruction:

1. Line a 9-inch square baking dish with parchment paper. Set aside.
2. In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
3. Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows and gently stir until combined.
4. Pour into the prepared baking dish. Press GENTLY with your fingertips just until completely spread out (the harder you pack them in, the harder they are to eat).
5. Allow to set, about 1 hour. Cut and enjoy!

CRISPY & GOOEY RICE KRISPIE TREATS – KINGCOOKS.COM

FAQ

What makes Rice Krispie treats soggy?

Why won t my rice krispie treats stick together?

Why are my homemade Rice Krispie treats hard?

How to make Marshmellow rice crispies?

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.