I know.
Rice Krispie Treats?
Everyone. knows. how to make them.
But do you?
The thing is, I’ve always enjoyed eating them and never thought twice about it, until I made them the right way.
So I guess this post could also be titled:
The reason you’ve been making Rice Krispie Treats wrong.
Cause about a year ago I made a self-confession:
Homemade rice krispie treats were kind of bland.
You know, they were just fine. The idea of them was actually more fun than actually eating them. Because the homemade variety I had been making and eating were never as amazing as the ones I’d eaten at cute boutique-type cafes.
I had to be doing something wrong….or not right.
There’s totally a difference.
So I jumped on Pinterest searching for ideas.
And recipes like this, this, and this popped up.
Which means….I can’t really take credit for this idea, but I’m not sure whose original idea it was since there are many similar recipes out there. So I’m claiming it my civic duty to pass the good news along to you, so that rice krispie treats become a more meaningful part of your life.
Okay.
The secret to good rice krispie treats comes down to two things:
– Salt
– Pockets of mallows (more info in recipe)
SALT!
I’ve also been having an inner dialogue this year about salt, and how underused it is in sweet recipes—-aside from all the salted caramel stuff.
It’s so much fun to:
* sprinkle extra salt on top of cookie dough before you bake or
* sprinkle a smidgen on a bowl of ice cream or
* add an extra teaspoon to that french toast you’re making.
I know this is like 400 BC knowledge, but really, salt is such an enhancer.
And it does WONDERS to rice krispie treats!
So here’s what you do…
SALTY SWEET RICE KRISPIE TREATS
Makes about 12-16
Typically when I make this for a group I double the recipe. I make it once and fill half of a 9×13 pan, then I make it again in the same bowl and press it into the other half of the pan. Then I cut them in smaller cubes when I serve, since they’re tall and
chunky. They end up being bigger than they seem.
Ingredients:
4 Tbl butter
10 cups of mini marshmallows, separated (get the larger 16 oz bag!)
6 cups crispy rice cereal
1/2 – 3/4 tsp salt (* see note below)
1/2 tsp vanilla
• In a large bowl, microwave together 8 cups of the mini marshmallow and the 4 Tbl of butter for 2 minutes 30 seconds, or until melted. Be careful not to let it spill over in the bowl or you will have a huge mess. 2:30 minutes seems to be the perfect amount of time.
• Stir with a wooden spoon.
• Mix in the vanilla and the salt.
* The key to this recipe is the salt! I use 3/4 tsp salt and love it. If you’re not sure how much you like, start with 1/2 tsp salt and you can up your game on the next batch.
• Mix in the reserved 2 cups of marshmallows and the 6 cups of cereal. Mix with the wooden spoon till incorporated. This is what gives the recipe those marshmallow pockets! The reserved mallows start to slowly melt as you mix it all up.
• Press into a 9×9 pan. Best way to do this is to spoon as much as you can into the pan, then get your hands a little wet with water and press the rest in place.
Less sticky!
Eat right away or chill in the fridge for a 1/2 hour….before the kids come running.
Enjoy!
