Gooey Rice Krispie Treats Recipe
- Preparation 10 min
- Cooking 10 min
- Servings 12
- Freezing I do not suggest
Ads
🍬 My favourite Rice Krispie treats, gooey and soft!
My mom made these when I was little. I like them softer, with more marshmallow, so I tested a bunch of recipes until I found the best ratio of cereal to marshmallows. This is it. Gooey, soft, delicious: they’re one of my favourite desserts, because they’re so simple and so good. I made them for my boys, and they absolutely loved them!
🍡 Melted marshmallows, and some that stay whole
The secret is that not all the marshmallows melt. Most of them melt with the butter and make the glue that holds the cereal together. The rest go in at the very end, with the cereal. They don’t fully melt, and that’s on purpose: you get melty pockets of marshmallow in every bite. This is my base Rice Krispie treats recipe, and the other versions on my site are its variations.
🎃 For Halloween, the Christmas tray and lunch boxes
Bring them to work, to a party, put them on a Christmas tray or hand them out at Halloween. Morning, noon and night, they’re always good. I cut them into about a dozen squares, but cut them any size you like. That’s the fun part.
Ads
Ads
🍡 Mini marshmallows, always
Mini marshmallows melt much faster. I tried with the big ones, and the problem was that the bottom of the pan caramelized before everything melted. Go with the minis, no question.
♨️ Medium-low heat, until there are no lumps
High heat makes the marshmallow stick and caramelize on the bottom. Over medium-low heat it takes about ten minutes. It’s ready when everything is melted and there isn’t a single lump left.
🫳 Press gently, or they turn to rock
The first time, I pressed too hard and they turned rock hard. I didn’t like it, I was sad, and they hurt the roof of my mouth when I ate them. Now I press lightly with a damp spatula, just enough to pack it down. The harder you press, the harder the treats. I like them airy.
💧 Water, not butter
To press, lightly wet your spatula or your hands. Why use butter when you can use water? It costs nothing, and the marshmallow won’t stick.
🔪 A wet knife for cutting
After an hour, cut with a wet knife. A lightly oiled knife works too, but wet is the best.
📄 Parchment paper in the pan
You don’t have to, but with parchment paper the whole slab lifts out in one piece and it’s easier to cut.
🔲 You choose the pan
In a 9 x 13, the treats are thinner. In an 8-inch square pan, they’re thicker. You can also press them into a round pan and cut wedges, into a star mold, or into a party hat shape. The pan doesn’t change the recipe, just the shape.
🧈 Salted butter
I always use salted butter, and I still add the salt. That salty edge against the sweet marshmallow is what makes them so good.
🍫 Variations
Once you’ve got the base down, have fun with it. On my site I have Rice Krispies squares with Mini Eggs for Easter, and Rice Krispies squares with Lucky Charms and Sortilège for the grown-ups.
📅 Make-ahead prep
Make them the day before, no problem. They keep 3 to 4 days on the counter, covered, in a sealed container. I’ve never frozen them, and I wouldn’t.
✅ What to serve with my gooey Rice Krispie treats
As is, in a lunch box or on a dessert tray. For a holiday tray, set them next to my best date squares and my chocolate pudding from scratch.
Ads
Ingrédients
- 10 cups (500 g) mini marshmallows, divided (two 250 g bags)
- ½ cup (125 ml) salted butter
- ½ tsp (2 ml) salt
- 1 tsp (5 ml) vanilla extract
- 8 cups (2 L) Rice Krispies cereal (crisp rice cereal)
Ads
Preparation
- Measure 10 cups (500 g) of mini marshmallows. Set 2 cups (500 ml) aside.
- Line a 9 x 13-inch (23 x 33 cm) pan with parchment paper.
- In a large saucepan over medium-low heat, melt the butter with the remaining 8 cups of marshmallows, stirring, about 10 minutes, until everything is melted and there are no lumps left.
- Add the salt and vanilla. Remove from the heat.
- Stir in the cereal and the 2 cups of reserved marshmallows until everything is well coated. The added marshmallows won’t fully melt: that’s on purpose.
- Transfer to the pan. Press lightly with a damp spatula, just enough to pack the mixture.
- Cover with plastic wrap and let set for about 1 hour. Cut into squares with a wet knife.
Three things: more marshmallow, more butter, and don’t squash them. These are the softest ones I make, precisely because there’s more marshmallow and butter than in the classic recipe, and because I only press them lightly.
Most often, because they were pressed too hard. The first time, I pressed too much and they were rock hard. High heat can also caramelize the marshmallow. Melt over medium-low heat and press just enough to pack them.
Because they melt much faster. With big ones, the marshmallow had time to caramelize on the bottom of the pan before everything melted.
3 to 4 days on the counter, covered, in a sealed container. I don’t freeze them.
As is, on a dessert tray, next to my best date squares, or switch it up with my Rice Krispies squares with Mini Eggs.
Ads
Ads
Ads
Ads
Ads