How to Make Rice Krispie Treats
If you have childhood memories of learning how to make rice crispy treats in the kitchen with your mom, you're not alone. Rice crispy treats date back to 1939 when Mildred Day, then an employee of the Kellogg's company, first concocted the delectable snacks for a bake sale to raise funds for the Campfire Girls. The recipe appeared on the Kellogg's Rice Krispies® box in 1941 and has been an American favorite ever since. These days, you can even buy them pre-packaged and ready to eat, but what fun would that be? Making rice crispy treats yourself is nearly as satisfying as eating them. While the official recipe calls for Kellogg's Rice Krispies, any brand of crisped rice cereal will do. At just 140 calories per serving, rice crispy treats are a sensible snack for children and adults. The whole recipe takes just a few ingredients and is so quick and easy to make that even very young children can lend a hand. More important, when you get the little ones involved, you'll be doing more than making a tasty treat--you'll be making memories that will last your kids a lifetime.
Hi, it's Miranda with Recipe.com, and today, we are going to be making the original treats, those special Rice Krispie Treats, that everyone knew and loved as a child, and perhaps still now as an adult. They're incredibly simple to do, only 3 ingredients, so really easy-peasy, let's get started. So, right here, we have 6 cups of Rice Krispies. Obviously, they're Rice Krispie Treats, so 6 cups of Rice Krispies. We have one 10-ounce bag here of regular-sized marshmallows, or if you're using those mini marshmallows, you would just do 4 cups of those little miniature marshmallows. We have about 40 of these large size here. And 3 tablespoons of butter or margarine. So I've got this nice large pot over here, and I'm gonna turn my heat on, just like low 'cause we're gonna melt the butter. I don't want it to burn. You always wanna make sure that it's not too high-- your heat's not too high when you put in the butter, 'cause the last thing you want is burnt butter. You'd have to start all over again, so we just want it to melt. So we're gonna let this hang out and melt for a moment. Okay, so our butter's all melted. Now, it's time to add in the marshmallows. So, add those in. And we're gonna just also start-- give this-- like get it nice and coated. It's gonna start to melt right away which is great, that's exactly what we want. It's gonna be really sticky, so, you know, don't worry, it's just like if you're making s'mores, you know, how they get all like, kinda look like-- they're like the mozzarella cheese of the sweets world. Okay, so I'm gonna keep an eye on this and let this cook down until it gets all nice and melted and then we'll come back. Okay, so check out...my marshmallows, completely melted down. Is this what fluff is, kind of? Like isn't that kinda like fluff? So you just wanna make sure you-- you kept it going until you had no lumps left. Let's turn off the heat. If you check out the bottom, you'll see that it wants to get golden brown with the butter. You know how like when you do s'mores like in the fire, you're melting your marshmallow or whatever first, but if you're just doing your marshmallows when you're camping, I'm sure you all know what I'm talking about, and it gets like all golden brown and yummy on the outside and then super, super smooth on the inside. This is a little bit different. We don't want it to get super golden brown so you wanna keep the heat low, continue to stir and keep an eye on it. So we're good to go. That was just a few minutes. Turn the heat off. Now we are going to introduce the Rice Krispies. So, pour those on in. Give that a nice stir. Woo. Toss some Rice Krispies around. Oh, gosh. All right. It's very sticky so you're really gonna have to like... Ooh, but, look! Look at all the neat little like...looks like spiderwebs, like food spiderwebs. This would be very fun for children. Look how much fun I'm having and I'm a grown adult. I can't even imagine what this would be like, if you were a child getting to make Rice Krispie Treats. Okay. All right. So, perfect. And, now, we are gonna pour this-- well, pour is perhaps not the right word. We're gonna transfer to a greased, I just used cooking spray, just-- and that's what I'd recommend as you're not actually baking it, you're just gonna let it cool, to a greased 13-inch by 9-inch pan here. So either using wax paper or a buttered spatula which I have right here, we're gonna transfer this to here. It's incredibly sticky, so definitely you want buttered or wax paper. So we're just gonna transfer this all over, and then we're gonna let it cool, so once I have it all transferred, I'll show you how gorgeous it looks. We'll be right back. Okay, so I have it all packed in here evenly to this pan. It's going to cool really, really fast. As soon as it cools, just cut these into like little 2-inch squares or however large. Frankly, if you just wanted, you know, you're an adult now. If you just wanted this whole thing as one giant Rice Krispie Treat, who am I to say you should cut it into 2-inch squares, but that's how we recommend it. These Rice Krispie Treats are definitely best if they are served and/or eaten on the same day that they're made, so just keep that in mind, but just wrap them in an airtight container if you're not going to eat them that same day, and there you go, how easy was that? Three little ingredients, and there you go, childhood favorite. That's how you make the Original Treats. Thanks for watching, and for more great recipes and savings, visit us at Recipe.com.
What You'll Need
- 3 tablespoons butter or margarine
- 1 10 ounce package regular marshmallow (about 40) or 4 cups miniature marshmallows
- 6 cups Rice Krispies®
Step By Step
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Wondering how to make Rice Krispie Treats even better? Try different varieties of crisped rice cereal, such as cocoa flavored. Stir in chocolate chips or candy pieces. Drizzle caramel or chocolate syrup across the mixture after you've put it in the pan, or dip pieces into melted chocolate. You can even experiment with food coloring and molding the mixture into different shapes for fun holiday motifs.
Per Serving: cal. (kcal) 140, Fat, total (g) 3, chol. (mg) 10, sat. fat (g) 2, carb. (g) 28, sugar (g) 14, pro. (g) 1, vit. A (IU) 486, vit. C (mg) 6, sodium (mg) 105, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet