Rice Krispie Treats Recipe
User Reviews
5
Rice Krispie Treats Recipe
Description
This Rice Krispie Treats Recipe melts butter and most of the mini marshmallows together, then stirs in vanilla and crispy rice cereal. Reserved marshmallows are folded in partially melted to give the treats a soft, marshmallowy bite throughout. The mixture is spread into a prepared pan and pressed lightly to avoid compressing the bars too much, preserving airiness.
The bars hold moisture due to the marshmallows, creating a chewy texture complemented by the crispness of the cereal. They can be cut into squares once cooled and make a convenient, sweet snack or dessert popular for all ages.
These treats can be frozen for up to six weeks in airtight containers, layered with wax paper. To thaw, remove from freezer and let stand at room temperature for about 15 minutes. Using fresh marshmallows and pure vanilla extract ensures a soft, flavorful bar. Alternatively, the marshmallows and butter can be melted in a saucepan instead of the microwave.
Ingredients
- 12 Tbsp butter sliced into thin slabs
- 2 bags mini marshmallows divided, (10 oz bags)
- 1 tsp vanilla extract pure
- 8 ½ c. Rice Krispies
Instructions
- Spray a 9’’ x 13’’ pan with non-stick spray or line with heavy duty aluminum foil greased with non-stick spray. If using foil let it drape over the sides of the pan for easy removal of bars.
- Remove two cups of marshmallows and set aside.
- Place the butter slabs and remaining marshmallows in a large microwave safe container. Microwave for 2 minutes. Remove and stir until butter and marshmallows are melted and combined. Add vanilla and stir until combined.
- Quickly mix in cereal and stir until it is combined. Add reserved marshmallows and stir until they are softened and partially melted. You do not want them to completely melt as the provides those delicious pockets of marshmallow goo.
- Press mixture into prepared pan. You can butter your fingers to help press them into the pan with less mixture sticking with to them or use the butter wrapper to push the mixture into the pan. Damp fingers also work to help press the mixture into the pan without getting it stuck to your fingers.
- Let cool at room temperature for at least a hour.
- If you used foil you can lift the treats onto cutting board and cut into pieces.
- Otherwise cut them in the pan.
Notes
- Freeze bars in airtight containers up to 6 weeks; layer with wax paper to prevent sticking.
- Thaw frozen treats at room temperature for 15 minutes before serving.
- Melting butter and marshmallows on the stovetop is an alternative to microwaving.
- Use fresh marshmallows and pure vanilla extract for best flavor and soft texture.
- Press mixture lightly into the pan to keep bars airy and chewy.
- Butter or wet your hands lightly to handle sticky mixture when pressing into the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20bars
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 86g | 29% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 591mg | 25% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 6901IU | 138% |
| Vitamin C | 64mg | 71% |
| Calcium | 7mg | 1% |
| Iron | 31mg | 172% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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