Favorite Rice Krispie Treats
This is our favorite recipe for classic rice krispie treats. Adding a little extra butter and marshmallow, plus a splash of vanilla extract and a pinch of salt makes all the difference! Let them set for at least 1 hour before cutting into squares.
Foto: Sally's Baking Addiction — Sally
Bahan-bahan
- 3/4 cup (170g; 12 Tbsp) unsalted butter
- two 10-ounce bags (566g; 11 heaping cups) mini marshmallows
- 1/2 teaspoon pure vanilla extract
- pinch salt
- 9 cups (270g) crispy rice cereal
Langkah-langkah
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Line a 9×13-inch baking pan with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.
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Melt the butter over medium heat in a very large pot. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted.
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Remove from heat, then immediately stir in the vanilla extract and salt. Finally, fold in the cereal. Make sure each piece of cereal is coated with the marshmallow mixture.
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Transfer mixture to prepared pan. Using a silicone spatula (greasing it lightly helps), gently spread mixture to fit the pan. Lightly grease the back of a flat spatula and very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down until it is secure in the pan.
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Allow treats to set for at least 1 hour at room temperature, and up to 1 day. Cover tightly if leaving out for more than a few hours.
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Lift the rice krispie treats as a whole out of the pan using the edges of the parchment paper. Cut into squares.
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Cover and store leftover treats at room temperature for up to 3 days. To store, place in an airtight container, with sheets of parchment or wax paper between layers.
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