The Best Rice Krispie Treats Food

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PERFECT RICE KRISPIE TREATS



PERFECT RICE KRISPIE TREATS image

Make and share this PERFECT RICE KRISPIE TREATS recipe from Food.com.

Provided by STACY

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 3

6 tablespoons land o lakes butter
2 (10 ounce) jet-puffed brand marshmallows
12 cups kellogg's rice krispies cereal

Steps:

  • On stovetop, melt butter on low.
  • Once butter is completely melted, add 80 marshmallows.
  • Continue to stir and melt on low until all marshmallows have melted.
  • Once marshmallows are melted, turn stovetop heat off and stir in rice krispies.
  • Stir well until all rice krispies are completely coated.
  • Transfer into a greased 9x13 pan.
  • Let set for about a minute, then press into pan.

RICE KRISPIE TREAT RECIPE



Rice Krispie Treat Recipe image

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

6 tablespoons European-style salted butter, (cut into small pieces)
16 ounces Kraft Jet-Puffed Marshmallows
7 cups Kellogg's Rice Krispies Cereal

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

BEST-EVER RICE KRISPIE TREATS



Best-Ever Rice Krispie Treats image

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

12 tablespoons (1½ sticks) unsalted butter, plus more for greasing the pan
Two 10-oz bags mini marshmallows, divided
¾ teaspoons vanilla extract
½ teaspoon salt
8½ cups Rice Krispies or crispy rice cereal (see note)

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

CLASSIC CRISPY RICE TREATS



Classic Crispy Rice Treats image

Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield Makes 24 cereal treats

Number Of Ingredients 7

Nonstick cooking spray
4 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
6 cups crispy rice cereal, such as Rice Krispies
1 teaspoon pure vanilla extract
Pinch kosher salt
Decorative toppings, optional (see Cook's Note)

Steps:

  • Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
  • Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
  • Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
  • Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

THE BEST RICE KRISPIE TREATS RECIPE BY TASTY



The Best Rice Krispie Treats Recipe by Tasty image

Here's what you need: butter, vanilla extract, marshmallow, rice krispies

Provided by Kalea Taylor

Yield 12 servings

Number Of Ingredients 4

2 tablespoons butter
1 teaspoon vanilla extract
1 package marshmallow, regular sized or 4 cups of tiny ones
5 cups rice krispies

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

WORLD'S BEST RICE KRISPIES® TREATS



World's Best Rice Krispies® Treats image

Literally the best Rice Krispies® treats you have ever tasted due to a secret ingredient--sweetened condensed milk. You're welcome. Leftovers (there won't be any) can be placed in an airtight container on the counter for up to 3 days.

Provided by Jessie Sheehan

Categories     Desserts     Cookies     Bar Cookie Recipes     Crispy Rice Treat Recipes

Time 1h30m

Yield 16

Number Of Ingredients 9

cooking spray
½ cup unsalted butter
½ cup sweetened condensed milk
1 (10 ounce) package miniature marshmallows
1 cup miniature marshmallows
1 tablespoon vanilla extract
1 teaspoon fine sea salt
6 cups crispy rice cereal (such as Rice Krispies®)
1 pinch Sea Salt, gray

Steps:

  • Grease an 8x8x2-inch pan with cooking spray.
  • Melt butter in a large pot over medium heat. Add sweetened condensed milk. Stir with a rubber spatula until butter and milk are uniformly combined and small bubbles are forming in the center of the mixture, about 2 minutes. (When you first begin stirring they will look separated.) Add the bag of marshmallows and stir until melted and smooth. Add vanilla extract and salt and stir again. Remove from heat.
  • Stir rice cereal and remaining cup of marshmallows into the pot to combine. Transfer to the prepared pan and press down lightly with a sheet of plastic wrap; don't pack them down too hard or they will lose their inherently soft and gooey texture. Sprinkle with flaky sea salt.
  • Let set up on the counter for at least 1 hour. Cut into 16 squares.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 31.5 g, Cholesterol 18.5 mg, Fat 6.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 249.2 mg, Sugar 18.1 g

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