Classic Rice Krispie Treats (3 Ingredients) - Sweetest Menu (2024)

FAQs

How to keep rice krispie treats from getting hard? ›

High heat is the prime culprit for rock hard rice krispie treats. → Follow this tip: It will take a few more minutes of cook time, but melt the butter and marshmallows over low heat. You'll be rewarded with delicious, soft and chewy treats!

If you melt the marshmallows too fast, it might result in a Rice Kripsy treat that is harder and crunchy than chewy. Take your time and let the butter and marshmallows melt slowly. Use an 8×8 or slightly smaller pan. Use a small and deep pan if you want thick and chewy rice Krispy treats.

Allow to thaw at room temperature before serving. Make-ahead- I truly believe the best rice krispies are the ones fresh from the pan but if you want to make them in advance remember to make them no more than 3 days before you plan to serve them or freeze them right away.

Ever cautious, I googled to make sure ahead of time this was possible, and it turns out, no, don't use stale marshmallows for rice krispie treats.

Recipe Notes

** Any brand is fine, but be sure the cereal you use is fresh. Stale cereal will make for stale-tasting Rice Crispy Treats. To make a half-batch of Rice Crispy Treats, simply divide all ingredients in half and use an 8×8-inch baking pan.

Buying it from the store is more than twice as expensive than making it from scratch. It's quick and easy – It only takes 10 minutes to make, and there's only four ingredients needed (three if you're using salted butter).

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 treats are low in fat and protein yet high in carbs, meaning they are easy to digest and are unlikely to cause GI distress. They can provide the body's muscles with the easily accessible carbohydrate they need to perform at a high level.

Store the treats at room temperature for up to 3 days.

Store the container on the counter, in a cupboard, or anywhere that will stay room temperature. Room temperature can fall anywhere between 64 to 73 °F (18 to 23 °C). After 3 days, you should throw away the old rice crispy treats and just whip up a new batch!

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.

Do homemade rice crispy treats go bad? ›

Unlike perishable food items, Rice Krispies treats do not go bad. They can be stored for long periods of time without becoming unsafe to eat. However, as previously mentioned, they may become stale or lose some of their flavor over time.

If the marshmallows cook too long, the texture of the sugar changes and your treats will turn out hard and dry. Cooking them in the microwave allows you to control the temperature better and cooks it at a low heat. Another tip for keeping your crispy rice treats soft and chewy is to use fresh bags of mini marshmallows.

To avoid this, it's important to melt them slowly over a low heat. Use a larger pan than you think you'll need, as the marshmallows will expand as they warm through.

To make cutting the treats a breeze, spray a knife or cookie cutter with non-stick cooking spray beforehand. This will prevent the marshmallow from sticking to the knife. If you have fun cookie cutter shapes, this is a great non-cookie use for them.

Melting marshmallows heats the gelatin within, causing it to act as a sticky binder that holds the Rice Krispies together once cooled. Gently pressing the mixture into the pan, rather than compacting it firmly, ensures the treats remain airy, light, and crisp.