BEST-EVER RICE KRISPIE TREATS
A few tweaks to the back-of-the-box recipe make these the best Rice Krispie Treats ever.
Provided by Jennifer Segal
Categories Desserts
Time 20m
Yield 20 to 24 squares
Number Of Ingredients 5
Steps:
- 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.
- Note: 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.
- 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.
Nutrition Facts : Calories 162, Fat 6 g, Carbohydrate 27 g, Protein 1 g, SaturatedFat 4 g, Sugar 15 g, Fiber 0 g, Sodium 93 mg, Cholesterol 15 mg
RICE KRISPIE TREAT RECIPE
Make the very best rice krispie treats using just the right ratio of butter, marshmallows, and rice crispy cereal. They have just the right amount of crunch and chewiness and the perfect flavor.
Provided by How to Make Rice Krispie Treats
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Grease a 9 inch by 13-inch pan with butter or spray with baking spray.
- Grease a large mixing bowl with butter or baking spray and pour in the cereal.
Nutrition Facts : Calories 115 kcal, ServingSize 1 serving
THE BEST RICE KRISPIE TREATS RECIPE BY TASTY
Here's what you need: butter, vanilla extract, marshmallow, rice krispies
Provided by Kalea Taylor
Yield 12 servings
Number Of Ingredients 4
Steps:
- Melt butter on medium heat in a deep-bottom pot. Once melted, add vanilla extract and marshmallows.
- Stir until melted, then turn stove off.
- Add Rice Krispies to melted marshmallows combine thoroughly until incorporated.
- Mold into desired container and refrigerate for 2 hours. Then, retrieve and let come to room temperature, 30 minutes to 1 hour.
- Slice, serve, and enjoy.
Nutrition Facts : Calories 171 calories, Carbohydrate 35 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 4 grams
SALTY CARAMEL RICE CRISPY TREATS RECIPE BY TASTY
Natalie and Laura Potter of @BlissAndBaker return to Tasty to share their tips and tricks for making the ultimate rice crispy treats.
Provided by Betsy Carter
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
- In a large nonstick pot, combine the butter, brown sugar, heavy cream, and 1½ teaspoons of flaky salt. Bring to a simmer over medium-high heat, stirring until the mixture is thick enough to coat the back of a spatula.
- Reduce the heat to low and add the mini marshmallows. Stir until the marshmallows are completely melted, then remove the pot from the heat.
- Add the rice cereal to the pot and stir to combine. Let cool slightly.
- Transfer the mixture to the prepared pan and press into an even layer. Sprinkle the remaining ½ teaspoon of flaky salt on top.
- Let set at room temperature for 1 hour, or in the refrigerator for 30 minutes. Cut into 9 bars, then serve.
- Enjoy!
Nutrition Facts : Calories 723 calories, Carbohydrate 146 grams, Fat 14 grams, Fiber 0 grams, Protein 6 grams, Sugar 69 grams
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4.9/5 (25)Total Time 10 minsCategory DessertCalories 252 per serving
- I prefer to use parchment paper so that I can lift the bars out when they are done, for easy slicing.In a large pot, melt 1/2 cup (1 stick) salted butter over medium heat until melted.
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