The sweet and gooey taste of marshmallow Rice Krispie treats are guaranteed to satisfy anyone’s sweet tooth. The secret to soft and buttery Rice Krispie treats is to use fresh marshmallows, salted butter and some vanilla extract for added flavour. DO NOT use margarine.
Another tip to ensure that your treats stay soft, is to not press the mixture too firmly into the pan. Using your fingertips, gently press the sticky mixture in until it is just spread out. The harder you pack the marshmallow mixture in, the harder these sweet treats will be. And that would just be a sad, sticky situation…
The trick to pressing them in the pan without sticking to your hands, is to run your fingers in water, shake off the excess, and press.
For variation, swap out the cereal and make fun flavours by using Coco Pops for instance.
Store your marshmallow treats in an airtight container at room temperature for best results. To freeze, place in layers separated by wax paper in an airtight container. Freeze for up to six weeks. Let stand at room temperature for 15 minutes before serving.
DID YOU KNOW?
While traditionally home-made, Kellogg’s began to market the Rice Krispies Treats treats themselves in 1995.
- 60 ml butter
- 30 marshmallows
- 5 cups of original Rice Krispies
- 5 ml vanilla essence
- Grease a baking tray
- In a saucepan, over low heat, melt the butter
- Add the marshmallows
- Stir until all the marshmallows has melted
- Remove from the heat
- Add the Rice Krispies and vanilla essence
- Evenly press the mixture into your pan
- Cut into squares when cooled
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