The World's Best Rice Krispy Treats
Rice Krispy Treats are kind of a Thing in my family—there’s even a not-so-secret recipe that Rob grew up with that we have been making pretty frequently these days. They’re such a classic treat that I can never resist them, but I realized the other day that my ideal Rice Krispy Treat is so marshmallow-y that it almost falls apart when you pick it up. I made a new batch the other day to test it out and my goodness was it perfect. The plus side is that it’s so gooey and pull-y that they’re almost a choking hazard, so you can feel good about eating all of them while your toddler is napping.
The recipe on the marshmallow bag calls for 6 cups of Rice Krispies cereal, but I like to cut that in half. The great thing about Rice Krispy Treats is that you can customize the recipe pretty much any way you want to (my friend Jamie once threw crumbled Oreos in at the coffee shop where we worked and it was a huge hit). Add more cereal, or less, or a drizzle of chocolate or caramel, top with sprinkles, even brown the butter first!
Ingredients:
3 tablespoons of butter
1 package of mini marshmallows (about 10 ounces)
3 cups of Rice Krispies cereal
Instructions:
In a large pot, melt butter over medium-low heat. Add marshmallows and stir frequently until melted completely.
Remove from heat and add the cereal. Gently stir to combine the marshmallow and Rice Krispies but work quickly while it’s still warm.
Pour the mixture into a greased baking pan—the size is up to you depending on how thick or thin you like your bars. Add any toppings and allow to cool.
Rob likes his cold but I prefer them room temperature for maximum gooeyness. It’s your dessert, you do you!
