Rice Krispies Treats Recipe (2024)

FAQs

Why are my homemade Rice Krispie treats hard? ›

Don't crank the heat on the stovetop too high.

It's tempting to turn up the heat to speed up melting the butter and marshmallows, but resist the urge. High heat is the prime culprit for rock hard rice krispie treats.

If you want to store them for longer than two days, try freezing them. To Freeze: Allow these gooey Rice Krispie Treats to cool completely and cut them into squares. Freeze in an airtight container, or wrap each square in a piece of plastic wrap and place them in a gallon freezer bag. Freeze them for up to 3 months.

It's Cheaper – The ingredients in this recipe cost me $5.01 and made 16.1 ounces of rice krispies, roughly 30 cents per ounce. I bought an 8-piece box at the store for $4.43 cents, with each piece weighing 0.78 ounces. That's about 70 cents per ounce.

The substitute breaks down like this: combine an inverted sugar (like syrup or honey) with a nut or seed butter to create a sweet adhesive for your Rice Krispy treats. Not only does this sticky mix work as a proper swap for marshmallows, but it also brings its own unique flavor to your crunchy bars.

What happens if you put too much butter in Rice Krispies Treats? If you put too much butter in rice krispies treats they will become oily, the cereal will soak up the butter and the treats will become soggy, rather than crispy.

* Make sure your marshmallows are fresh. Stale, hard marshmallows won't result in nice, chewy bars. ** Any brand is fine, but be sure the cereal you use is fresh. Stale cereal will make for stale-tasting Rice Crispy Treats.

There isn't a huge secret ingredient or earth-shattering method to making these the most amazing rice krispie treats you'll ever have; it's all in the butter/marshmallow/cereal ratio! The original recipe for rice krispie treats calls for: 3 tablespoons butter :: 4 cups mini marshmallows :: 6 cups cereal.

That's largely due to the supply chain crisis affecting the food industry as a whole, Market Realist shares. But the way it's affecting Rice Krispies specifically has to do with the supply of barley malt extract, one of the main ingredients in the cereal.

The type of gelatin currently used in our products is outlined below. Product information is subject to change without notice. Pork gelatin is used in Kellogg's® Rice Krispies Treats® bars. Beef gelatin is used in Kellogg's® Pop-Tarts® Toaster Pastries.

Kellogg's decided to test what it initially called “marshmallow squares” developed by Mildred and Malitta. Day took a train to Kansas City where she set up a temporary kitchen. For two weeks, working daily from 6:30 AM to 10 PM, she made batch after batch of the treats.

Why do people eat rice crispy treats? ›

Carbs are the body's primary fuel source, so eating them before training can boost energy and performance. Rice Krispies treats have recently gained popularity as a pre-workout snack on social media platforms such as TikTok.

You can also do like Alton Brown and add in double the marshmallows. Another addition that can bring Rice Krispie treats to a whole other level, and make them softer and more moist, is sweetened condensed milk.

Slow on low heat is the way to go for chewy results! Another problem could be using too much pressure when spreading them into your prepared pan. If you pack everything in too tightly, they'll end up denser and harder than they should be. Use a silicone spatula to gently spread everything evenly into your pan.

My treats are overly gooey/sticky. The only answer for this is that you used too many marshmallows. (I know, is that even possible?) I like to keep around a 1:1 ratio of marshmallows to dry cereal, so try to stick close to that unless you like your treats super gooey.

An important factor in a rice krispie treat recipe is the ratio of marshmallow to cereal. Too much cereal and the squares will taste dry, crunchy, and bland. Too much marshmallow and the squares will be too sticky and fall apart.