Classic Rice Krispies Treats

Are you ready for a blast from the past?

I’ve been wracking my brain to try to come up with a fun take on the original Rice Krispies treats recipe. (I blame the food blogger in me.) Nothing seemed to sound nearly as good as the originals. In fact, a few years ago I made triple chocolate Rice Krispies treats in an attempt to be creative with the cereal. They were tasty, but they were just not the same as the real deal. At the end of the day, I decided to put my creativity aside and go with making the recipe that I loved as a kid (and still do).

I like my Rice Krispies treats to be not too hard and not too soft. Very helpful T, but I’m pretty sure you know what I’m talking about. I don’t want it too mushy where it goes limp when you pick it up and it sticks to everything it gets near, but I don’t want it so hard that when you take a bite you break a tooth. It turns out the good old fashioned recipe on the cereal box makes exactly what I love.

I did use a smaller size pan than what the recipe calls for because I like my treats to be thick. If you like them thinner then go with the bigger size. (The pan sizes are noted in the directions below.)

My husband said he hasn’t made them since when he was a kid so I enlisted his help in making this batch. It was fun to reminisce about how we made them as kids. For some odd reason, the one thing both of us remember is that our moms made them with margarine instead of butter. I bet they changed the recipe when margarine stopped being so popular.

We will be seeing our nieces and nephews next weekend and these are the fun treats we are bringing them. I’m sure they’ll love them. What’s not to love about a sticky sweet snack? They love anything with sprinkles on it so naturally I had to add some on top. It’s not required of course, and my husband actually scraped them off of his when he tried one.

What do you think makes the perfect Rice Krispies treat?

Classic Rice Krispies Treats Recipe
(About 16 servings, but of course you can make them as big or as small as you like.)

Ingredients:

6 cups crisp rice cereal (I used Kellogg’s Rice Krispies.)
3 tablespoons butter
1 package mini marshmallows (equivalent to 10 ounces)
(optional) sprinkles and/or non perils

Directions:

Grease an 8 x 8 inch baking pan and set it aside. You can also use a 9 x 13 inch baking pan but I wanted extra thick treats.
Measure out the cereal into a really big bowl then set it aside. I find that this is helpful to do first so it’s ready for later. That way you can mix in the melted butter/marshmallow mix immediately while it’s still super hot.
In a large microwave safe bowl, heat the butter and marshmallows for 2 minutes then stir.
Heat for another 30 seconds, then stir. If it’s smooth then you’re done. If not, then heat for another 15 to 30 seconds and stir again until it’s smooth.
Immediately, add the marshmallow mixture into the big bowl of cereal and stir everything together until the cereal is well coated. It’s best to work fast on this step because the hotter the marshmallow mixture, the easier it is stir.
Pour the cereal mixture into the greased pan. Using a greased spatula, spread and evenly press the mixture into the pan.
Let it cool (before you cut into them).
(Optional) Sprinkle non perils and sprinkles on top.

Source: Kellogg’s

Rating: