Perfect Rice Krispie Treats Recipe: I hesitate to call a dish the “best ever,” especially for a classic delicacy like Rice Krispie Treats or chocolate chip cookies.
You may confidently state a dish is the greatest after weeks of experimenting with it and inviting your kids, their friends, and anybody who goes by to taste it. The traditional back-of-the-box Rice Krispie treat recipe is fine, but it can be improved with little effort.
- 5 tablespoons butter
- 8 cups, plus 2 cups mini marshmallows
- 6 cups Krispie Cereal
- 1/2 teaspoon kosher salt (optional)
Instructions
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- Line a 9×9 pan with foil and spray lightly with cooking spray, set aside.
- In a large pot over low heat melt butter. Once butter s melted add in 8 cups of mini marshmallows, stirring constantly.
- Once the marshmallows are just melted remove from heat and stir in your cereal and salt until just coated in the marshmallow mixture. Now stir in the remaining 2 cups of mini marshmallows.
- Pour mixture into prepared pan and press in evenly.
- Allow to cool completely before cutting into squares.
Also See:
Nutrition
- Serving Size: 1 bar
- Calories: 156
- Sugar: 16.4 g
- Sodium: 193.8 mg
- Fat: 3.7 g
- Carbohydrates: 30.3 g
- Protein: 1.2 g
- Cholesterol: 9.5 mg
FAQ
Q1. Why are my homemade rice krispie treats hard?
Overcooked marshmallows = hard krispie treats! Remove the marshmallows from the heat as soon as they’re just melted. Like most candy, the longer you cook the sugar the harder the marshmallows get.
Q2. Can I use old marshmallows for rice krispie treats?
I recommend using the freshest marshmallows possible. Old marshmallows dry out and don’t melt very well, so make sure to use a fresh bag if you can.
Q3. How long should rice krispie treats cool before cutting?
You want the krispie treats to be completely cool before you cut into them. This generally takes 1-2 hours – make sure to let them cool at room temperature.