Rice Krispies Treats
These are the ultimate Rice Krispies treats: extra soft, buttery, and packed with gooey marshmallow pockets. By using a higher marshmallow-to-cereal ratio and adding a splash of vanilla, we take this childhood classic to a professional bakery level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 bars
- Cuisine: American
Ingredients
Butter (salted) – ½ cup
Mini marshmallows (approx. 1.5 bags) – 15 oz
Vanilla extract – 1 teaspoon
Rice Krispies cereal – 9 cups
Instructions
Butter your 9 x 13 x 2 inch baking pan, or line with parchment paper.
Melt butter in a large saucepan over low heat. Once the butter is melted, add the marshmallows (minus 1 cup for later) and stir to coat well.
Continue stirring until all of the marshmallows are melted, then remove from heat.
Stir in the vanilla, then add the rice krispies cereal and the remaining 1 cup portion of marshmallows.
Gently fold in and stir until all of the cereal is coated with the melted marshmallow.
Transfer the coated cereal to your prepared pan.
Use a buttered spatula, waxed paper, or dip your fingers in water to gently press the cereal down into an even layer. Do not pack firmly!
Set the treats out and let them cool for at least an hour before slicing and serving.
Notes
• Do not use old marshmallows; fresh ones are key for the “pull” texture.
• Use low heat only. High heat makes the sugar in the marshmallows turn hard once cooled.
• To prevent sticking, rub a little butter on your hands before pressing the mixture into the pan.
• Store at room temperature in an airtight container for up to 3 days.
Find it online: https://pinchofwarmthbakes.com/rice-krispies-treats/