I know what you’re thinking. No one needs a recipe for rice krispie treats. After all, it’s on the side of the box. There are 3 ingredients. Even you can’t screw this up. WRONG! I did in fact screw it up! (Don’t give me that look…)
So how did I manage to destroy the recipe a small child can make? Well, despite spreadable butter being a fantastic invention, it’s not great for making rice krispie treats. The oil from the spreadable butter soaked through the cereal and turned them to mush. I still ate them of course, but they weren’t something you’d want to share with your friends.
Since my rice krispie utter fail, I like to think I’ve really nailed down the recipe. I’ve also found there’s a real science to pushing the treats into the pan. The harder you pack them in is directly proportional to how many cuts you want on the roof of your mouth. So don’t go crazy!
5 tbs salted butter (the real stuff!)
1/2 tsp vanilla
1/2 tsp salt
10 cups mini-marshmallows
(setting 2 cups aside)
6 cups rice cereal
- Line a 9×9 pan with foil and spray lightly with cooking spray, set aside.
- Melt butter and stir in 8 cups mini marshmallows. Once completely melted, remove from heat and add the vanilla and salt. Be sure to stir well, otherwise you’ll end up with super salty bits in your rice krispies.
- Stir in cereal. Once completely mixed, add the remaining 2 cups mini marshmallows. Pour mix into the pan and press evenly. I usually put a piece of wax paper on top to make this a little easier. Allow to cool completely before cutting.