Tuesday, November 2, 2010

Rice Krispie Treats

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows
  • - OR - 4 cups miniature marshmallows
  • 6 cups Rice Krispies
( I pre-measure the rice krispies and have them in a separate bowl ready to go. I also like to spray a little cooking spray in the bowl I will be adding the marshmallows to, and the spatula. This makes clean up a breeze!)
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 below. Microwave cooking times may vary.

Stove top Directions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add rice krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

  • Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.
To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Rice Krispies are always an easy "go to" recipe. I can make them under 5 minutes if I use the microwave method (which I have YET to ruin).
We also enjoy making these at the different holiday seasons because you can add your favorite holiday sprinkles on top of the rice krispie treats, or cut out shapes with your favorite holiday cookie cutters.

Recipe from Rice Krispies Website


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