Rice crispy treats are a kind of dessert that always remains popular and are full of nostalgia. They are at the same time sweet, buttery, crunchy and chewy, and require very little effort. The recipe for these rice crispy treats makes use of a few items that can be found in the pantry and is put together in about 15 minutes without the need for baking.
What is special about this recipe?
It includes a small amount of browned butter and a little salt to give it more flavour, and by using a two-stage method for the marshmallow the bars remain soft for days rather than becoming hard and dry. You get results similar to those of a bakery, all without any trouble.
What are Rice Crispy Treats?
Rice crispy treats are a dessert that does not require baking; they are prepared by combining puffed rice cereal with melted marshmallows and butter, after which themixture is pressed into a pan to harden. When they have cooled down, the bars are cut into squares. The treats first gained popularity in the 1930s as a simple kind of snack forthe kitchen table and are still a favourite at bake sales, birthday parties and in lunchboxes.
Why You’ll Love This Recipe
Ready in 15 minutes, with only one pot and one pan Only 5 simple ingredients, including vanilla and salt Soft and chewy, never rock hard Easy to customize with chocolate, sprinkles or peanut butter Great for beginners and kids who want to help in the kitchen Perfect for parties, school events and holiday dessert trays
Easy Rice Crispy Treats Recipe: Soft, Chewy & Ready in 15 Minutes
Ingredients
Method
- To prepare the pan, line a 9 by 13-inch baking pan with parchment paper, making sure
- there is an overhang on two sides so that the bars can be lifted out easily. Then, lightly
- grease the parchment using butter or non-stick spray.
- Brown the butter: Place the butter in a large pot and heat it over medium-low heat. Stir
- continuously as it foams and turns golden brown with a nutty smell, for about 3 to 4
- minutes. Take the pot off the heat immediately to prevent it from burning.
- Put in the first batch: Return the pot to low heat and then stir in three-quarters of the
- marshmallows, stirring slowly until they are fully melted and smooth.
- Give it flavour by taking the pot off the heat and then stirring in the vanilla and salt.
- Mix in the cereal: Pour the crispy rice cereal into it and use a spatula that has been
- greased to gently fold it in until all the pieces are covered.
- Now add the second batch: fold in the leftover marshmallows. They will become softer
- but not completely melt, so that each mouthful contains pockets of gooey marshmallow.
- That is the secret behind the bars remaining soft.
- Gently press the mixture into the prepared pan by using a piece of parchment paper or
- your hands that have been greased, making sure to achieve an even layer and not
- pressing it down too firmly since doing so would cause the bars to become dense and
- tough.
- Leave it to the pan: Allow the pan to sit at room temperature for at least 30 minutes.
- Remove the slab by using the parchment overhang and then cut it into 16 squares with a
- sharp knife that has been lightly greased.
- Use marshmallows and cereal that are fresh, since stale ingredients are the main reason
- why the treats end up being hard and flat.
- Maintain a low heat, as marshmallows that are heated too much will become candy
- which hardens when it has cooled.
- There is no need to put the pan into the bag since gentle pressing will keep the texture
- light and chewy.
- We should carefully measure the cereal since using too much will result in dry bars, so
- use 6 cups.
- Lubricate the tools; this will prevent a buttered spatula and knife from sticking.
- Brown the butter as a method since it gives a toasty, caramel-like taste which makes
- your desserts stand out.
- For chocolate lovers, melt dark or milk chocolate and drizzle it over the top, or after the
- mixture has cooled a bit fold in the mini chocolate chips.
- To make the Peanut Butter Crispy Treats, stir one third of a cup of creamy peanut butter
- into the melted marshmallows.
- For the Funfetti version, add rainbow sprinkles to give it a birthday party appearance.
- For salted caramel, swirled with caramel sauce and then finished off with a flaky sea salt.
- For Cookies and Cream, add crushed chocolate sandwich cookies.
- For gluten-free options, use crispy rice cereal that is certified gluten-free.
- To store the bars, put them in a sealed container, with parchment paper between each
- layer, for a maximum of three days.
- To store them, wrap each square in plastic wrap, put them into a freezer bag and freeze
- for a maximum of two months. Thaw by leaving them at room temperature for twenty to
- thirty minutes.
- To refresh a stale bar, microwave a square for 5 to 8 seconds so that it regains its soft,
- gooey texture.
- It is best to avoid using the refrigerator because the cold air causes the bars to become
- firm and dry.
- The marshmallows were generally too quickly heated, the mixture was pressed down too
- hard, or there was an excess of cereal; you should use low heat and handle it gently.
- Yes, use approximately 10 ounces of large marshmallows since they take a bit longer to
- melt, so you should stir patiently.
- Certainly. They can be stored for up to three days, which is why they are so suitable for
- parties and school events.
- Alright, use a bigger pot and a pan that is 10 by 15 inches, or two pans that are 9 by 13
- inches.
- Coconut oil or plant-based butter may be used instead; the flavour will be a bit different
- but will still be delicious
Notes
