Rice Krispie Treats are a childhood favorite. And how could they not be? Sticky, sweet, and well … Krispy, these marshmallowy squares have all the makings of a crowd-pleasing dessert. However, it seems as people grow, they lose their love for these magical cereal bars, and I totally get it. Today, it seems that most Rice Krispie Treats come wrapped in shiny blue foil, rather than in a parchment-lined Tupperware. While grabbing the box makes for a simple school day or on-the-go treat, the real thing is perfect for summertime barbeques or days by the pool. Elevated for kids and adults to enjoy, these are Rice Krispie Treats with a modern twist. Perfectly balanced, and still just as easy to make as the originals!
Ingredients
- Six cups of Kellogg’s Rice Krispies – I suggest buying the 18 oz Family-Sized box!
- One 10 oz bag of Jet-Puffed Mini Marshmallows
- Good quality, grass-fed butter, 3 oz
- One bag (11 oz) Nestle Toll House Butterscotch Chips – optional for drizzle
- Himalayan Pink Sea Salt, to taste
- Avocado oil spray – any neutral oil spray will work here!
Tools you’ll need
- 8x8x2 glass baking dish
- Rubber scraper
- Dry measuring cups
How to make the perfect Rice Krispie Treats
- The first step is always mise en place, but I feel it’s even more important in simple recipes because every ingredient is integral to the final dish. Measure each ingredient to make sure you have enough before getting started. This is also important because once those sticky marshmallows are melted, you’ll need to move quickly!
- In a large saucepan, add your butter on low to medium heat. This pan should be big enough that once the butter has been browned, the marshmallows can be added in. Allow your butter to melt, and then leave it on the heat and watch carefully as the milkfats in the butter begin to brown. The color should become a bit golden, and the smell should become a bit more nutty. Do this with care – low and slow is great.
- Once you have brown butter, add in your mini marshmallows, the whole bag! Turn off the heat, but leave the pan on the warm burner and keep stirring. The warmth from the burner will help the marshmallows to melt more quickly and evenly. When this step is complete, the marshmallows and butter should be one smooth mixture.
- Add the Rice Krispies to the pan, starting with half, so it’s easier to combine. Fold the Rice Krispies in and then add the second half of the mixture until all is combined. Folding is important here – the mixture must be well combined, with each bit of cereal covered in the marshmallow mixture – but you do not want to crush the puffed rice.
- Spray your baking dish with a light coating of your neutral oil spray – I prefer avocado oil – keep it light so the treats aren’t oily.
- Transfer Rice Krispie Treats mixture to the baking dish, and sprinkle the top with salt to taste.
- Spray the bottom of a measuring cup with your neutral oil, and use the flat bottom to press the mixture down.
- Spray 1/2 a cup of the Butterscotch chips with the neutral oil spray and mix until the chips are coated. Melt for 15-30 seconds in the microwave. Drizzle!
Cut and enjoy!
These gooey squares are perfect to bring to any summer event. Or to be enjoyed year-round! Allow to cool and then cut into any shape or size you would like, then enjoy!
Want more recipes?
Looking for more recipes from Josie Maida? Check out her recipe for no-bake peanut butter pie here! Want even more? Read on here for all of my articles on food!
