Marshmallow crispy rice treats
Rice Krispie treats are a classic American childhood snack made from nothing more than puffed rice cereal stirred into marshmallows melted with butter. Every grain of rice stays crisp while the marshmallow makes them wonderfully chewy and stretchy, and they come together in fifteen minutes without turning on the oven.
- Difficulty
- Very easy
- Prep
- 10 min
- Cook
- 5 min
- Rising or chilling
- 1 hr
- Total time
- 1 hr 15 min
- Method
- No cooking
Ingredients
Treat mixture
Preparing the pan
Instructions
Step 1
Line a 23 x 33 cm rectangular pan with parchment paper and spray a thin coat of to taste nonstick cooking spray over the paper and the spatula you'll be using. Melted marshmallow is very sticky, so anything it touches needs to be greased first. The pan is ready when the paper lies flat against the bottom with extra paper hanging over two sides for lifting the treats out.
Step 2
Melt 45 g unsalted butter in a large pot over low heat, then add 285 g mini marshmallows and stir constantly. Low heat melts the marshmallows softly so they don't turn hard like candy as they cool. The mixture is ready when it is smooth, white and glossy with no whole marshmallows left.
Step 3
Take the pot off the heat, stir in 4 g vanilla extract and a pinch salt, then pour in 180 g puffed rice and fold it quickly from the bottom up. Mixing while the marshmallow is still hot coats every grain evenly. The mixture is ready when every piece of cereal is glossy and sticky with no dry spots left.
Step 4
Tip the mixture into the pan and use the greased spatula or a sheet of parchment paper laid on top to spread it out and press it gently level. Press only lightly, because packing it too hard makes the treats tough and takes away their crisp, airy texture. The top is ready when it is even, the corners are filled and you can still see the individual grains of rice.
Step 5
Leave the pan at room temperature for about an hour to set, then lift out the whole slab by the parchment overhang and cut it into squares with a greased knife. Letting the treats set at room temperature keeps them chewier than putting them in the fridge. They're ready when the cut pieces keep sharp edges and don't stick to the knife.
Equipment
- Small saucepan
- Spatula
- Rectangular pan
- Parchment paper
- Kitchen scale
Tips
- Using salted butter or sprinkling a few flakes of sea salt on top tones down the sweetness of the marshmallow and balances the flavor.
- You can cook the butter until it turns hazelnut brown before adding the marshmallows for a wonderfully nutty aroma.
- Fresh marshmallows melt more smoothly, while older ones tend to be dry and clumpy.
Storage
Store the treats in an airtight container at room temperature with parchment paper between the layers, and they will stay chewy for about three days. Avoid the fridge, as it makes them hard and takes away their chewiness.
Common problems and how to fix them
- The treats are rock hard once cooled.
- The marshmallows were cooked over too high a heat or you pressed the mixture too firmly. Next time, use low heat, take the pot off as soon as the marshmallows melt and press only lightly.
- The treats fall apart and crumble when cut.
- There was too much cereal for the amount of marshmallow, or the marshmallow cooled before mixing. Weigh the ingredients carefully and stir in the cereal while the marshmallow mixture is still hot.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
