The Ultimate Guide to Extra-Marshmallowy Rice Krispie Treats
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I think everyone needs a go-to treat that they can whip up fast for a bake sale or school function. I don’t bake much, but when I want to make a sweet treat, this is my favorite. My mom always made these so they remind me of her. If you're anything like me, you believe that when it comes to Rice Krispie treats, more is always better—especially in the marshmallow department. These gooey, crispy delights have been a staple of childhood (and, let's be honest, adulthood) snacking for generations. But today, we're not just making any Rice Krispie treats; we're crafting the ultimate, extra-marshmallowy version that will elevate this classic treat to heavenly heights. Ready to dive into a world of sticky, sweet perfection? Let's get started!
Ingredients
Before we embark on our culinary adventure, ensure you have the following ingredients on hand:
- 6 tablespoons of unsalted butter: This will add richness and help our marshmallows meld into the perfect gooey consistency.
- 2 bags (approximately 10 oz each) of mini marshmallows: Why mini, you ask? They melt more evenly, and we're using extra for that pivotal, ooey-gooey factor.
- 1 teaspoon of pure vanilla extract: This is our secret weapon for adding depth to the sweetness.
- 6 cups of Rice Krispies cereal: The crispy foundation of our treat.
- A pinch of salt: Just a dash to balance the sweetness and enhance the flavors.
Instructions
1. Prep Your Pan: Grease a 9x13-inch baking pan with butter or a non-stick spray. For even easier removal, you can line the pan with parchment paper, leaving some overhang on the sides.
2. Melt the Butter: In a large pot, melt the butter over low heat. Keep the heat gentle to avoid browning the butter, unless you're going for that nutty, brown butter twist (which, admittedly, is also delicious).
3. Marshmallow Magic: Once the butter has melted, add one and a half bags of mini marshmallows to the pot. Stir continuously until the marshmallows have completely melted and blended with the butter. Here's where the extra comes in: by reserving half a bag, we'll add these later for pockets of marshmallow delight.
4. Vanilla & Salt: Stir in the vanilla extract and a pinch of salt into the melted marshmallow mixture. This will not only flavor our treats but also cut through the sweetness.
5. Cereal Time: Turn off the heat and gently fold in the Rice Krispies cereal. Stir until they are evenly coated with the marshmallow mixture. Now, for the pièce de résistance: add the remaining half bag of mini marshmallows and fold them in. These won't completely melt, giving us those coveted gooey pockets.
6. Press Into Pan:n Transfer the mixture into your prepared pan. Using a spatula (greased, to prevent sticking), or your fingers (also greased), press down evenly. Pro tip: don't pack it too tightly; a lighter touch means airier treats.
7. Cool and Set: Allow the treats to cool at room temperature. This could take about 1 hour, but if you're impatient (who isn't?), a brief chill in the fridge can speed things up. Just don't leave them in too long, or they might become too hard.
8. Slice and Serve: Using the parchment paper overhang, lift the treats out of the pan and onto a cutting board. Cut into squares, rectangles, or even fun shapes with cookie cutters!
Extra Tips for Extra Fun
- Colorful Variations: Add some food coloring to your marshmallow mix for a pop of color, or mix in some candy pieces for a fun twist.
- Chocolate Drizzle: Melt some chocolate and drizzle it over the top of your cooled treats for an extra layer of decadence.
- Make it a Party: Use cookie cutters to create themed shapes for holidays, birthdays, or any celebration.
Rice Krispie treats with extra marshmallows are not just a snack; they're a nostalgic journey with a gooey twist. Perfect for parties, potlucks, or a cozy night in, these treats are sure to bring smiles and sticky fingers. Can’t wait to hear what you think! To watch me make them, click here.
XO
Sarah