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Rice Krispie Treats
Traditional Rice Krispie Treats
Some folks add sliced almonds or chopped dried fruit.
Since marshmallow measurement is very unreliable, I now use a recipe that calls for a one-lb bag. That way it won't matter if you sat on it or left it on the shelf the wrong way... a pound is a pound by weight, whereas by volume it might be anything.
Yields 24 - 30 cupcake-sized Treats... or a pan of rectangular ones.
| Traditional,slightly Gooey treats:
| Crisper and Less Gooey
|
|---|
- One-lb bag marshmallows
- 12-oz box Rice Krispies (or 12 c)
- 4T butter
|
- 10 oz bag marshmallows
- 12-oz box Rice Krispies (or 12 c)
- 4T butter
|
You can make these in smaller pans (which makes them thicker) or large pans (which makes them thinner). If you keep the mixture hot (use a heavy cast iron pot) you can also make cupcake shapes with them, since the heat retained by the pot will keep the mixture maleable.
Select a heavy pan or pot that will hold all ingredients with room to stir.
- Set oven to 225 F, put the butter in the pot and put the pan in the oven.
- When the butter is melted, spray the sides of the pot with Pam spray or similar.
- Mix the marshmallows into the melted butter.
- Stir and put back into the oven.
- Allow marshmallows to melt until smooth and bubbly but not caramelized (brown). Remove and stir as needed to check progress.
When the marshmallows are fully melted:
- Remove pan from oven.
- Carefully but briskly stir in the Rice Krispie cereal. Reserve a cup or two and add if needed. Move as quickly as possible; as the mixture cools it will become increasingly difficult to deal with.
- Scoop into a greased or parchment-lined pan or into cupcake papers in a cupcake pan after shaping into a ball with greased fork, spatula or fingers.
Shaping: Rice Krispie cookies remain somewhat maleable for a while, especially if Gooey.
- Cupcakes: neaten up the round shapes by removing from cupcake papers and giving them a spin or two between greased palms. Return to papers.
- Rectangles: When cool but not too hard, turn pan out on cutting board and slice into pieces with long knife or pizza cutter.
Peanut Butter Treats
My friend Li-Ai loves these. I imagine any nut butter would work.
- Spray 8- or 9-inch square pan (64 - 91 sq.in) baking pan with cooking spray OR line with plastic wrap.
- Combine in a saucepan and bring to boil over medium heat, stirring occasionally:
- 1/2 c sugar
- 1/2 c light or dark corn syrup
- Boil for one minute and remove from heat.
- Stir in until smooth:
- 1/2 cup peanut butter, smooth or chunky.
- Stir in:
- Press evenly into prepared pan.
- Cool for 15 minutes.
- Invert onto cutting board and cut.
Indian Treats
Many traditional Indian sweets take a lot of time to prepare. I was pleased, but not surprised, to see variations of the Rice Krispie cookie in several Indian cooking blogs. The cereal component is often called puffed rice, if you would like to hunt some up yourself. Puffed rice is not quite Rice Krispies (I believe Quaker puffed rice would be closer) but I like Rice Krispies better so that is what I use. One lady suggested incorporating any leftover bits of Indian snack nibbles!
My approach: replace 3 cups of the cereal with equal parts chopped cashews and golden raisins, plus 1/2 c coconut flakes. After the marshmallows are melted but before stirring in the dry ingredients, stir in 1/2 T ground cardamom and 1/2 T anise seeds. Continue as in Traditional recipe.
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Updated Dec 2015.
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