First food product I ever learned to make were Rice Krispies Treats. And for many many years, it was the only thing I knew how to make. Fortunately, the hot wife loves Rice Krispies Treats, so I get the chance to make them quite often. We like a healthy marshmallow to cereal ratio, so that every kernel is well coated in marshmallow goodness. In addition, we like Rice Krispies Treats that remain pliable when cooled.
According to the all knowing Internet, the original recipe had 5 cups of rice krispies cereal and 4 TB of butter. The current Kellog’s recipe has 6 cups of rice krispies and 3 TB of butter. Those ratios are too marshmallow rich for me.
Here’s my Rice Krispie Treats recipe.
- 4 tablespoons of unsalted butter*
- 10.5 oz / 1 bag of Jet-Puffed Mini Marshmallows**
- 10 cups of rice krispies cereal
- Butter or spray a 9×13 pan or tupperware
- In a large non stick pot, melt butter and marshmallows over medium-low heat, stirring constantly
- When marshmallows are 3/4 melted, turn off heat and add the cereal***
- Stir/fold/mix till well coated
- Pour into the pan and let cool for at least a couple of minutes.
* I used to add salt, but refrained recently. Pure without the salt.
** Use the best marshmallows you can find. To save money, I had used store brand marshmallow minis. The taste of artificial vanilla was overpowering.
*** Cook marshmallows too long and they become candy when it cools. This results in hard rice krispie treats.