We realize there are plenty of Rice Krispies treat recipes on the internet, and even on the back of the box, but we have a few VERY good reasons why this is the only one you need. Most are just dump and stir, then pack into a pan. Easy, right? Wrong. First all, never pack into the pan. That’s how you get tough Rice Krispies treats that cut the roof of your mouth and leave you questioning why you ever liked them in the first place.
Here are a few fail-proof tips for the best Rice Krispies treat of your life.
Use lots of butter.
When you want a Rice Krispies treat, there’s no pretending you want something that’s good for you. This is a treat and it’s meant to be extra-buttery and delicious. The butter will coat everything together and make sure your Rice Krispies treats are never dry and dull. For even better Rice Krispies treats, we sometimes brown our butter before adding the marshmallows. It makes the treats utterly irresistible.
Double the ‘mallow.
Again, don’t hold back. Using twice as much marshmallow gives you treats that are chewy instead of stiff—the kind you can pull apart instead of snapping in half. We also continue to cook our marshmallows a little longer, after they’ve melted. This gives your treats a beautiful caramelized flavor. Keep going until your marshmallows turn a little golden.
Never, ever skip the salt.
Salt is good. Salt is flavor. Adding a little salt will help cut through the sweetness and provide just a hint of savory. Your treats will by no mean be salty, but all the flavors will play better together. If you like a little salt and sugar combo, go ahead and double the salt. I dare you.
Resist packing the pan.
Just to really make sure you’re listening, I repeat: Don’t pack the pan! After pouring the Rice Krispies into your pan, simply smooth the top. A little pressure is fine, a lot of pressure is not. Over-packing will cause hard, dense Rice Krispies treats that are dried out, and no one wants that.
Author: Makinze Gore