Instagram, you may have noticed that I've been on a wee bit of a Rice Krispy Treat kick lately. Chocolate dipped rice krispy treats, chocolate covered rice krispy treats - see above, rice krispy treat ice cream (yes, I went there and it was AMAZING - recipe will be up soon!), classic rice krispy treats, and ooey gooey marshmallow filled rice krispy treats; it's hard to find a rice krispy treat that I won't eat.
Rice Krispy Treats aren't complicated. You probably made them at least a time or two when you were a kid, and while I'd never turn down anyone else's rice krispy treats. I'm kind of picky about my own.
I like Rice Krispy Treats that are soft enough to pull apart with my fingers, the day after making them, after they've been sitting out on the counter. I've tested this recipe (just for all of you, because heaven knows, I could've easily polished off the batch is well under 24 hours!) by leaving the sliced rice krispy treats on a plate for 48 hours and they remained chewy and not at all hard. I don't like my rice krispy treats to scrape the roof of my mouth or become crunchy. So, in a nutshell, gooey rice krispy treats = my happy place.
This recipe, it is THE recipe. In a nutshell, take the original recipe off the side of the cereal box, add more butter, add way more marshmallows, and there you have it. It isn't complicated, but oh, it makes me so very happy to have the Perfect Rice Krispy Treat ready to eat in just minutes.
Are you wondering why the top photo looks like chocolate covered candy? That's what happens when you have just two remaining rice krispy treats and you decide to chop them very small and dip them in melted chocolate. Pop them in the refrigerator and 15 minutes later, you have a plate full of rapidly disappearing bite-size candies that your kids (and everyone else!) will love!
COOK'S NOTE: For an especially gooey treat, you can add additional marshmallows right at the end, just before pressing the mixture into the pan. I like them both ways, but for the most part, I make them just as written below every single time. The extra marshmallows are fun, as evidenced here, but they're also messy.
Perfect Rice Krispy Treats
Yield: 16 servings
6 tablespoons butter
8 cups miniature marshmallows, about 1 1/2 (10 ounce) bags of marshmallows
6 cups crisp rice cereal
optional: additional 2 - 3 cups miniature marshmallows
Line a baking sheet with parchment and set aside. (Feel free to use foil, if you'd prefer. Just don't forget to grease the foil very well with butter!)
Melt the butter in a large pot, over medium heat. Add the marshmallows and stir until they melt. Remove from the heat and stir in the cereal until well coated. (If desired, add the additional marshmallows now.)
Scoop the sticky cereal mixture onto the prepared pan. Lightly wet your hands (or butter them, if you're like me) and gently press the cereal out across the pan, taking care not to press too hard and compact them. Let cool for a few minutes before slicing. Store in an airtight container for several days. Enjoy!
ONE YEAR AGO: How to Make a Rose Cake
TWO YEARS AGO: How To Make Homemade Chicken Stock
THREE YEARS AGO: Simple Slow Cooker Pot Roast