Best-Ever Rice Krispie Treats

“A few tweaks to the back-of-the-box recipe make these Rice Krispie Treats the best ever.“

via: https://www.onceuponachef.com/recipes/best-ever-rice-krispies-treats.html

WHAT YOU’LL NEED TO MAKE THE BEST-EVER RICE KRISPIE TREATS

HOW TO MAKE THE BEST EVER RICE KRISPIE TREATS

Begin by melting the butter in a large pot over medium-high heat.

After the butter melts, it will begin to bubble, foam, and turn golden around the edges. Eventually it will turn a dark golden color and smell nutty — watch carefully, it will go from golden brown to burned quickly.

You’ll see little bits of golden brown sediment forming; that’s okay. But if they get too dark, go ahead and strain them out and then pour the brown butter back in the pot.

Add all but 2 3 cups of the marshmallows, the vanilla, and salt. (upped the reserved marshmallow amount to 3 cups – Jarrod & Laura)

Place the pot over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted.

Remove the pan from the heat and add the cereal.

Using a rubber spatula or wooden spoon, stir until evenly combined.

Add the reserved 2 3 cups of marshmallows. (upped the reserved marshmallow amount to 3 cups – Jarrod & Laura)

Stir until they are softened and partially melted. Don’t overmix — you want pockets of goo.

Transfer the mixture to a foil-lined 9×13-in baking dish. (Note: the foil should be greased with salted butter – Jarrod & Laura)

Using the butter wrappers, press into an even layer.

Let cool for at least an hour, then use the foil overhang to lift the treats onto a cutting board.

Use a serrated bread knife to cut into squares and enjoy.

HOW TO FREEZE RICE KRISPIE TREATS

Rice Krispie treats freeze well. Place the treats in layers separated by wax paper in an airtight container; freeze for up to 6 weeks. Let the treats stand at room temperature for about an hour before serving.

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Best Ever Rice Krispie Treats

A few tweaks to the back-of-the-box recipe make these Rice Krispie Treats the best ever.

Course Dessert
Cuisine American
Author Jennifer Segal

Ingredients

  • 12 tbsp (1-1/2 sticks) unsalted butter
  • 2 tbsp salted butter for greasing the foil – Jarrod & Laura
  • 2 10 oz bags mini marshmallows divided
  • ¾ tsp vanilla extract
  • ½ tsp salt
  • 8.5 cups Rice Krispies or crispy rice cereal (see note)

Instructions

  1. Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened salted butter. Set aside 3 cups of the marshmallows. (Original recipe calls for setting aside 2 cups; 3 works best. – Jarrod & Laura)

  2. In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.

  3. As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.)

  4. Off the heat, add the remaining marshmallows, vanilla, and salt.

  5. Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.

  6. Add the reserved marshmallows and stir until they are softened and partially melted. Don't overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.

  7. Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 2 days.

  8. Note: Kellogg's no longer makes a gluten-free version of Rice Krispies, so if you have a gluten-sensitivity, make sure the cereal you purchase is certified gluten-free.

Freezer-Friendly Instructions

  1. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.