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Best Rice Crispy Treats !!

This is the only Rice Krispie Treat recipe you need! This recipe makes the most delicious after school snack or dessert! It is so easy you can learn how to make them in minutes. These ooey, gooey, chewy Rice Krispie Treats make the perfect quick treat.

Ingrédients
  

  • 12 tablespoons (1-1/2 sticks) unsalted butter, plus more for greasing the pan
  • Two 10-oz bags mini marshmallows, divided
  • 3/4 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 8-1/2 cups Rice Krispies or crispy rice cereal

Instructions
 

  • Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
  • In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
  • As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.)
  • Off the heat, add the remaining marshmallows, vanilla, and salt.
  • Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.
  • Add the reserved marshmallows and stir until they are softened and partially melted. Don't overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.
  • Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 2 days.

Illustrated Instructions : step by step

  • Begin by melting the butter in a large pot over medium-high heat.
  • After the butter melts, it will begin to bubble, foam, and turn golden around the edges. Eventually it will turn a dark golden color and smell nutty — watch carefully, it will go from golden brown to burned quickly.
  • You’ll see little bits of golden brown sediment forming; that’s okay. But if they get too dark, go ahead and strain them out and then pour the brown butter back in the pot.
  • Add all but 2 cups of the marshmallows, the vanilla, and salt.
  • Place the pot over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted.
  • Remove the pan from the heat and add the cereal.
  • Using a rubber spatula or wooden spoon, stir until evenly combined.
  • Add the reserved 2 cups of marshmallows.
  • Stir until they are softened and partially melted. Don’t overmix
  • Transfer the mixture to a foil-lined 9×13-in baking dish.
  • Using the butter wrappers, press into an even layer.
  • Let cool for at least an hour, then use the foil overhang to lift the treats onto a cutting board.
  • Use a serrated bread knife to cut into squares and enjoy.

Notes

Attention !!!

  1. Kellogg's no longer makes a gluten-free version of Rice Krispies, so if you have a gluten-sensitivity, make sure the cereal you purchase is certified gluten-free.
  2. Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.
  3. GLUTEN-FREE ADAPTABLE NOTE :

    To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

Tips for the Best Rice Krispie Treats

  1. Use good quality marshmallows. I like to look for a bag a marshmallows that’s full of air, with fluffy marshmallows and avoid packages with damp marshmallows stuck together.
  2. Use fresher marshmallows and avoid using those from an opened and dry package. They won’t melt as well.
  3. Cook over medium-low heat. Resist the urge to cook over a hotter temperature because this will caramelize the sugars and make the treats tougher and dry.
  4. Be gentle with mixture once you add the cereal. It’s delicate and can easily be crushed down into powder. Just gently fold mixture with a rubber spatula, folding from under and tossing over.
  5. Toss long enough for marshmallow mixture to be evenly distributed or you can end up with pools of marshmallow in some areas while there’s not enough in others.
  6. Don’t skip greasing the spatula. It makes spreading so much easier, and cleaner.
  7. Be patient and let set properly. I know they are delicious nice and gooey but if you want them to hold any short of shape then wait at least 30 minutes – even better is 2 hours (though that rarely happens around here). You could speed it up by popping them in the fridge for a while.
  8. Enjoy within a few days before they go stale. Make a half batch if you don’t think they’ll get eaten within a few days.

Tip Regarding Sweetness

If you don’t like very sweet treats then you can up the rice krispie cereal amounts to 10 cups to stretch those sugars out.
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