Monday, February 6, 2012

Rice Krispies Treats®

6 cups (150 grams) Rice Krispies® cereal
3 tablespoons (42 grams) unsalted butter or soft natural buttery spread
1/8 teaspoon salt
1 - 10 ounce (285 grams) package miniature marshmallows
1/2 teaspoon pure vanilla extract

Butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) square baking pan.

Place the Rice Krispies® in a large bowl that has been buttered or sprayed with a non stick vegetable spray.

Butter, or spray with a non stick vegetable spray, a medium sized saucepan. Melt the butter and salt in the saucepan over medium low heat. Add the marshmallows and constantly stir until the marshmallows have completely melted. Add the vanilla extract and then pour the mixture over the Rice Krispies® cereal and stir until all the cereal has been coated.

Immediately pour the mixture into your prepared pan and lightly pat until even. Cool at room temperature until the Rice Krispies Treats® have set. Cut into squares. Can store at room temperature for a few days if well wrapped

Makes about 16 squares. Preparation time 35 minutes.

Tip: It is preferred to use miniature marshmallows, large ones are fine, or you can even use a 7 ounce jar of marshmallow creme. But it is important to use fresh marshmallows as they melt so nicely, and make sure to butter or spray, with a non stick vegetable spray, the baking pan, the saucepan, the bowl, and all utensils, as this mixture is very sticky. These treats are definitely at their best when freshly made, although they can be stored for a few days at room temperature.

You can find a video to it on YouTube.

References: Weinstein, Bruce. 'The Ultimate Candy Book'. William Morrow. New York: 2000.


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