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The Rice Krispies Treats Recipe I Wish I Knew About Years Ago

published about 1 hour ago

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

With just three simple ingredients — cereal, marshmallows, and butter — Rice Krispies treats are a seemingly straightforward dessert. But when you consider the small details, like unsalted versus salted butter, European versus American butter, the cereal brand, and of course, the amount of each ingredient, there are suddenly a lot of variables that can alter the outcome.

Enter: the blog How To Make Cereal Treats . Yes, just as it sounds, it’s a site devoted to sharing tips and recipes for making perfect cereal treats every time. In their quest to develop the absolute best Rice Krispies treat, they covered all the bases by conducting a blind taste test of over 20 versions, ultimately coming up with the only recipe you need. It’s without a doubt the most-tested Rice Krispies treat recipe out there, so I had to try it myself. Here’s how it went.

Get the recipe: How To Make Cereal Treats’ Best Rice Krispie Treats

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

How to Make These “Best Rice Krispie Treats”

Start by greasing a 9×13-inch baking pan with butter or baking spray. If using the microwave to melt the butter and marshmallows, place them in a large microwave-safe bowl, heat for 1 minute, and stir until melted. Heat for an additional 15 seconds if needed, then stir again. Add the cereal to the bowl and stir to combine. Gently press the mixture into the prepared pan.

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If using the stovetop, grease a large mixing bowl with butter or baking spray, then add the cereal. Melt the butter in a medium-large saucepan over low heat. Stir in the marshmallows and keep over low heat until about 75 percent of the marshmallows have melted. Remove from the heat and stir vigorously until the marshmallows are completely melted. Pour over the cereal and stir to coat. Gently press the mixture into the prepared pan. Cool for at least 30 minutes before slicing.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

My Honest Review of How to Make Cereal Treats’ Rice Krispies Treats

My first thought when biting into this treat was that it was exactly what I expected from a homemade Rice Krispies treat, only better. It was the best version of a classic Rice Krispies treat I’ve ever tasted . Considering I’ve been making Rice Krispies treats for years, I only wish I knew about it sooner!

The ratio of ingredients makes for incredibly well-balanced treats that are perfect in taste and texture. They have a nice marshmallow flavor, just enough sweetness without being overwhelming, and they’re not too buttery. Plus, the hint of salt from the butter adds a nice balance. As for the texture, the treats are sturdy yet soft, with a wonderful crispy bite. I also like that the recipe offers the option for making these treats using the microwave or stovetop.

If you’re after a classic Rice Krispies treat, there is none better than this recipe.

Credit: Kelli Foster

If You Make These Rice Krispies Treats, a Few Tips

1. Use the stovetop method instead of the microwave. The benefit of the microwave is one fewer dirty dish, but finding a bowl that’s large enough to mix together the treats without spilling over the sides and that fits in the microwave is tough. You’ll also have more control over the heat on the stovetop.
2. Use your biggest bowl. Unlike most recipes, which call for mixing together the treats in a pot, this recipe has you melt the butter and marshmallows in a saucepan and then mix everything together in a large bowl. Use your biggest mixing bowl — if it feels too big, it’s just right. Using a bowl that’s too small will result in cereal spilling over the edge during mixing.
3. Use a butter wrapper, wax paper, or parchment paper to press the treats into the pan. It makes easy work of this final step, without any sticking.

Rating: 10/10

Have you made The How to Make Cereal Treats Rice Krispie Treats? Tell us what you thought!

Kelli Foster

Food Editor, Plan & Prep

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New York.

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Source : food