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Rice Krispie Treats
Three ingredients. Ten minutes. Pure nostalgic bliss.
retest scheduled Adapted from Kellogg's — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Grease a 9x13 inch pan with butter or cooking spray.
- Melt butter in a large pot over low heat.
- Add marshmallows and stir constantly until completely melted and smooth.
- Remove from heat. Immediately add Rice Krispies and stir until well coated.
- Press mixture into prepared pan using a greased spatula or wax paper.
- Let cool completely before cutting into squares.
Notes
- Low heat: High heat makes marshmallows tough. Keep it low and stir constantly.
- Fresh marshmallows: Stale marshmallows don't melt smoothly.
- Don't press too hard: Light pressing keeps them chewy. Compacted treats are dense.
- Variations: Add 1/2 cup chocolate chips, sprinkles, or peanut butter to the marshmallow mixture.
- Storage: Cover tightly at room temperature up to 2 days. Don't refrigerate—they get hard.
Adapted from Kellogg's