Rice krispie treats
rice krispies and marshmallows
Welcome to another issue of Sundays are for baking! In this issue, we’re making rice krispie treats!
This recipe is technically a “no bake” recipe, except you do cook it on the stove. And then it sets. Remember when I said we might be cooking, etc. as well? These nostalgic treats—from scratch—are crispy, chewy, and sweet 🍰 !
The recipe I followed (Sally’s Baking Addiction) ups the amount of marshmallow and adds a bit of vanilla and salt, compared to the OG “Rice Krispie” recipe. It also makes a large batch. I made mine in a pan that was slightly smaller than the recipe called for, so they were extra thick, which made them softer in the middle - something I like. When I make these again, I think I’ll be a bit more generous with my pinch of salt.
Rice krispie treats are easy to make, but I find they do require moving quickly (have your ingredients measured out and ready) and a little work stirring-wise when the marshmallow is melting and when you’re incorporating the cereal.
Recipe below, subscribe to Sundays are for baking now, and please share!
Rice krispie treats
3/4 cup unsalted butter (plus more for greasing)
2 ten-ounce bags of mini-marshmallows (about 11 heaping cups)
1/2 teaspoon vanilla extract
9 cups crispy rice cereal (this is most but not all of a small box of cereal)
1. Line a 13” x 9” pan with parchment paper; grease the paper (I used butter).
2. Melt 3/4 cup of unsalted butter over medium heat in a large pot (I used a stock pot).
3. Once the butter is melted, add the marshmallows. Stir the butter and marshmallows until the marshmallows are totally melted.
4. Remove pot from heat. Immediately stir in the vanilla and salt.
5. Fold in the cereal. Stir without crushing the cereal pieces too much until every piece of cereal is coated with the marshmallow mixture. This takes a couple of minutes (especially with this large a batch).
6. Transfer combined mixture to prepared pan. Press into the pan gently with the back of a greased spatula or spoon. Make sure you don’t press down too hard or that may overly-compact the krispie treats.
7. Let the pan set for at least an hour, then pop them out of the pan with the parchment paper and cut them with a sharp knife. Cover leftovers, and if you need to stack them, use parchment paper between the layers to keep them from sticking.
Original recipe by Sally’s Baking Addiction.
Hope you enjoy these treats! Subscribe for more issues of Sundays are for baking! Follow on instagram: @sundaysare_baking. And please share!