By I made forty-eight Rice Krispie treats for a kid’s sixth birthday Saturday. Brown butter and homemade marshmallows make these the upgraded kind. Reimbursement $30 tip $20.
The recipe is below.
Homemade Rice Krispie Treats
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 12
Ingredients
- 3 tablespoons unsalted butter
- 1 package (10 oz) marshmallows (about 40 regular or 4 cups mini)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 6 cups crispy rice cereal
- Cooking spray or additional butter, for the pan
Instructions
- Prepare the pan. Lightly coat a 9x13-inch baking pan with cooking spray or butter. Set aside.
- Melt the butter. In a large saucepan over low heat, melt the butter completely, stirring occasionally to prevent browning.
- Add the marshmallows. Add all the marshmallows to the melted butter and stir constantly until fully melted and smooth, about 4–5 minutes. Keep the heat low — rushing this step makes the treats tough.
- Season and flavor. Remove the pan from heat. Stir in the vanilla extract and salt until combined.
- Fold in the cereal. Add the crispy rice cereal all at once and fold quickly with a spatula until every piece is evenly coated with the marshmallow mixture.
- Press into pan. Transfer the mixture to the prepared pan. Using lightly buttered hands or the back of a buttered spatula, press the mixture into an even layer. Press firmly but gently — over-pressing makes them dense.
- Cool and cut. Let the treats cool at room temperature for at least 30 minutes until set. Cut into 12 squares and serve.
Nutrition (per serving)
Calories: 165 | Protein: 1g | Fat: 3g | Carbs: 34g | Fiber: 0g | Sodium: 115mg