In Australia, we have Rice bubbles (kellogs), but out fav thing to make from them is Chocolate crackles! mmmm
They have some deal on their recipe over here.... I think they own the name? So I would be suprised if it wasnt the same in America.
I wonder if this method would work as a binder for granola so you could cut it into easily transportable bars.
Looks like I have an experiment for this weekend.
I swear (after intense research), Cocoa Pebbles make The Best krispies treats. Their flatter surface compared to cocoa krispies allow for a better texture or something. -Kay
Did you add something to those, or did the marhmallows get a bit scorched? Usually they don't turn out that brown when being made in the microwave.
The pictures show the variation with chocolate added to the treats.
You can also add 1/4 cup (or maybe 1/2 cup?) peanut butter for another tasty version. I recently made some with Koala Crisps (organic version of Cocoa Pebbles) and I found the texture of the Koala Crisps to be extra crispy and most delightful.
This is off topic, but...
I remember taking these out of the dining commons at Berkeley--the real problem was that they'd always stick to the napkin I'd smuggle them out in. The answer--butter the napkin.
Good times. =)
-Jefferson
Good tools that I find helpful: a silicone spatula for spreading and an enormous Tupperware bowl for microwaving. Large marshmallows work better for me than the tiny ones. And fresh marshmallows and cereal are essential.
My favorite recipe for these krispie treats: Use regular puffed rice but add a heaping teaspoon of peanut butter to the melted marshmallows just before adding the puffed rice. Then, once the treats have cooled somewhat, top with a mixture of melted chocolate and butterscotch morsels. I use a ratio of approximately 2 parts chocolate to 1 part butterscotch. This recipe is trickier because the peanut butter reduces the volume of the melted marshmallows and hastens cooling so you have to get the puffed rice in the bowl and mixed up more quickly, but the additional effort is worth it. Brad from Michigan, USA.
I found that if you use the mini marshmallows, it is good if you save a cup back and don't melt them. Then when you mix in the cereal, mix in the unmelted mallows and they partially melt making "gooey" pockets of delight.
mmmmmmm
Reading the comments I came across this quote "Tupperware bowl for microwaving." I just read an article from the AMA that Tupperware and plastic wraps on microwaved foods leak carcinigins into foods. One reason for the drastic rise in cancers. So be careful.
I have melted the chocolate flavored marshmallows with the butter and then when I have stirred in the cereal I also add a 12oz bag of mini chocolate chips. Double chocolate! Mmmmmmm Goood! windycitygirl31@yahoo.com
I briefly addressed this subject in the
Bacon Test (Part I) article:
By the way, a food-safe vs. microwave-safe vs. other use plastics article is on my to-do list.
The "I don't know" in the quoted passage was refering to the potential dioxin release from microwaving food on paper towels (e.g. bacon). Microwaving food on or in microwave-safe (not just food-safe) plastics is dioxin free.
The FDA article for plastics and microwaving is
here.
For the ultimate in Laziness: use Jarred Marshmallow Creme, it works almost as well, but they end up a little bit soggy.
Another awesome variation is to spread the mixed treats very thinly over parchment.(I use a buttered rolling pin.) Spread over this melted chocolate chips and peanut butter. Roll it up (like a jelly roll) and then slice. Yummy, , crunchy,chocolaty, peanut-buttery pinwheels!
Do you have "Mars Bars" wherever in the world you are? I make these (with puffed rice or corn flakes) and melted Mars bars - delicious!!
You guys need to be more precise. Puffed Rice is a very different product made in a very different process and would make highly unsatisfactory Treats. I believe Quaker makes the most well known brand of Puffed Rice. You must use a CRISPED rice cereal, whether chocolate or plain.
And please stop with the dioxin nonsense. The rates of cancer are not rising... our life expectancies are rising like crazy, and cancer is a disease of older age. Dioxin, as Victor Yushenko can tell you, causes some horrible skin symptoms, but really does not kill you. If indeed plastics were to blame for a horrible death rate, none of us born since the 1940s would have lived to be 50. Have you read the papers lately to see how many 100-year-olds are still around?
Please continue to use plastics. They are responsible for lengthening our life expectancies and provide for a much higher quality of life than any of our ancestors could even have imagined.
kd
Thanks kd,
You are correct. Puffed rice is very different and I have updated the article now to correct this error.
Any suggestions for those of us in parts of the world where you can't buy marshmallows?
Try this with Fruity Pebbles. It's like a bad crack addiction! ;)
No marshmallows here in Italy :(
I love this site!!!! Thanks for providing me with easy steps and pics too. My kids can cook for ME now.
My grandmother has a recipe much like this, and she also has an interesting variation on it. Double the condensed milk/chocolate ratio, and insted of setting into fudget it will set into a very, very thick syrup.
Microwave, and serve over ice cream.
You really need a better picture of the Kellogg rice krispie treats. I couldn't even identify the cereal in the bars. The cereal is mashed beyond all recognition. You might want the instructions to read, "toss"cereal in melted marshmallow till covered.
re: Marshmallows
In response to the inquiries about marshmallow challenged environs, I have posted a new article on
making marshmallows at home (without egg whites in case there is an egg safety issue in your location).
RE: trademark infringement
We used to call them marshmallow crispies, sometime even if we used Rice Krispies.
RE: the comment about Mars bars
In the US, Mars bars are a chocolate-covered almond nougat bar. I believe they are something different in other countries.
US Milkyways are like our Mars Bars chocolate nought topped with carmel covered in chocolate. UK Milkyways soft fluffy white nought and are chocolate covered.
Don't get your hands messy. If you're having trouble with the rice krispies sticking to the spoon, run the spoon under cold water and then use the backside to flatten and smooth. (A large stainless steel spoon works nicely.
I actually use corn flakes instead of crisped rice... makes for a really different experience.
For one, Dioxin is not one single chemical. Two, Dioxin compounds do cause cancer. Three, easy living and the eradication of small pox are just two of the factors that actually contribute to longer life expectancies. To say plastics have any significant bearing on the longevity of the human species duration of life is ridiculous. And four, glass and steel are far superior for almost all cooking tasks, and they are non-porous, unlike plastics, which stain and leave aftertastes. If you spent less time pretending you knew something and actually did some research, you might actually learn something.
My gf and I were doing a search for Rice recipes for a forum that we belong to and we were please to find this blog. We'll be bookmarking this one to see what else you post!
Thanks for the great recipe!
Too bad Kellogg's Rice Crispies STILL have High Fructose Corn Syrup (HFCS) in them. Not something I'd put in my mouth.
i just made some of these and they r cooling i hope they come out good and yummy
I must recommend that people make these with Cheerios, and stir in a cup of Reeses Pieces. They are beyond delicous...
My kids and I are making some for a charity bake sale this evening. I love the jelly roll idea! I hope they sell like hot cakes. One time my mom and I made these with stale marshmallows and my dad broke his tooth! When you're really lazy, half the recipe and eat them warm off a spoon right out of the pot. I can almost rationalize that it's not much different from a large, late night bowl of cereal. Also, I love that the clean up is such a breeze...all that sticky sugar just melts away with hot water! P.S. For those who may be inclined...don't bother trying a "spread" in place of butter or margarine. The consistancy ends up all wrong.
this is really yummy! try with a little almond extract..like a half tea or even a whole teaspoon added to melted marshmallows just before you add to the crispy rice.
how many cups of mini marshmallows is 10 oz?
In general, about four cups. This is dependant on your marshmallow manufacturer though, so check the label on the bag.
Enjoyed your site very much----You may not be able to use the name Rice Krispy but there could surely be nothing to stop you calling them--- rice crispy cakes -----with no K
My mother used to make something similar for us almost 30 years ago, although using a golden syrup mixture instead of marshmallows. I don't have the exact recipe to hand.
I have recently discovered from my wife that this sort of recipe is actually an old Chinese (Taiwanese) royal delicacy from hundreds of years ago - pre-Kellogs, but still using some puffed crisped rice as the base with a syrupy mixture to bind them.
They also flavour it with brow sugar, taro, or even green tea (yuck!)
Steve
Does anyone have a recipe for another version of these things that includes white chocolate, peanut butter and mini chocolate chips? I had some recently called "mudslides" and want to know the proportions for making it myself. It was FABULOUS!
I am making some chocolate dipped Rice Krispies Treats (using the brand name and everything!) for a charity bake sale. The sale isn't until Friday, and the Kellog's website says they're best used that day, but that they'll keep for two days. Does anyone know how long these will really last? I was going to make them today, but I don't want them soggy for Friday's sale. Thanks! This site and all these ideas are great! :D
There's a variation of this recipe that calls for 4 oz. (each) of butter, marshmellow, cereal... and toffee. Instead of putting the toffee in afterwards in chunks, it's melted into the butter and marshmellow and produces a really rich, delicious treat. After preparing them with the toffee, I don't think I can go back to the plain ones.
I don't really have a problem with the rice krispies treats getting soggy. Generally, after a couple days they start to harden up a bit and aren't as soft and easy to eat. Two days will be fine, but they obviously won't be as nice as that afternoon.
Another helpful hint I learned... after you put your crispy treat mixture into the pan, wet your hands with cold water and press gently to flatten into all the edges of the pan. The cold water keeps the mixture from sticking to your hands, and cools the treats faster so you can eat them sooner! :)
In defence of the guy who asked "how much 10ozs are in grams" and got the answer of "about 4 cups but check the bag....". In all fairness, our bags of marshmallows don't even mention ounces.
I followed the instructions and they came out heavy, soggy, flat and not crispy. any sugguestions????
Our treats turned hard as a rock the next day. We used new marshmallows and cereal. What did we do wrong? Is there anything we can do now? Or just use them as door stops?
One of the best versions is to use various types of cereal. My absolue favorite is Cap N Crunch. I know it sounds really sweet, but it is SO good. Coco Krispys, Corn Flakes, Coco Puffs, etc. all make great variants. I once saw a "krispy treat cake" made of all different types of krispy treat squares. So good.
I live in China and although I can find Rice Krispies and marshmallows, I usually can't find parchment or waxed paper. So...I use the inner bag in which the Rice Krispies are packaged. I simply lay it over the hot goo and pack down with my hands. Works like a jewel. If the treats stick, it is because the marshmallows are still too hot.
A couple of things I've learned from long practice:
Heat the Marshmallows on [u:b849c0984c]very low heat [/u:b849c0984c] stirring constantly (to speed the process) until they just melt. I promise this will result in treats that stay fresh longer. It sounds like many of the commenters above are cooking the marshmallows too long, which leads to problems.
Also, I use the parchment paper method as above, but I also lay a second sheet over the top when I spread the mix out in the pan. Then I roll it very gently with a rolling pin. If you like uniformely sized treats, this is the way to go.
I've had good luck with the following recipe (no marshmallows):
1 cup white sugar
1 cup white karo (corn) syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips
Mix sugar and karo syrup together and bring to a boil. Stir in peanut butter. Mix in Rice Krispies. Press in cookie sheet. Melt the chips and spread over top.
I'm from Australia too. Although I don't mind 'Chocolate Crackles' I much prefer the Rice Krispies. In Australia they are called 'LCM's" by Kellogs. Thanks for the great recipe!
I live in Mexico, and we can´t find plain rice krispies here. I use choco krispies. I also use plastic molds (for popsicle making) in the shape of hearts. I decorate them with melted white o red chocolate. They´re great for valentine´s day.
I love the treats when they are still gooey, many times though they begin to get hard after one day. The "original" recipe from Kellog states NOT to use a tub-style margarine or butter. However, I have learned that by using a tub-style (I've used both Country Crock and I Can't Believe Its Not Butter), the treats stay soft and gooey until you finish them! It doesn't affect the taste either.
You all suck
lol lol lol lol
Your gay1
You're just lashing out because you can't make 'em and your jealous that we can.
I dont know what to do. I have the worst generic rice cereal which is supposed to be puffed but really isnt. I also only have tub margarine and I need to bake these soon...
I just read what someone said about using Country Crock. That is all that is in my frige right now. I think I can find Real Rice Krispies too and I hope they turn out well for the bake sale that I need them for tommorow.
I was out of marshmallows & read the comment to use the marshmallow cream, so I did. HINT: if you are using the cream do not follow the directions on the cereal box, the cream will not heat over a stove (use the microwave for about 45 sec. or longer. Then add some melted butter and mic with the krispies. VOILA! instant rice krispie treats.
I want to make a friend some sugar free krispies. I can't find any sugar free marshmallows, but I did find the cream. If it says to use 10oz of mini marshmallows, how do I know how much cream to use? Is it the same? Perhaps when you use cream they tend to be a bit soggy because too much cream is being used? Is this wrong?
Another really great variation I've tried for rice crispy snacks involves toasting 1 1/2 cups of pecans on a baking sheet in the oven at 300-325 til aromatic and adding them to the regular recipe minus a half cup of cereal. Very yummy with toffee chunks too!!
I thought everybody knew, butter the palms and ffingers and press the krispies down without a mess
Actually, it's even less messy to butter a sandwich baggie and slip your hand inside of it. Press sans mess!
I roast nuts in the oven all the time. When I do pecans, I take a 3 pound bag and empty it into a large roasting pan. It doesn't matter if the nuts are not one layer thick in the pan. Keep it in a 225 degree F oven for two to two and a half hours. The pecans will be completely dessicated and have a deliciously light and crunchy texture. Because the temperature is only 225, the pecans will stay an off-white color inside when you bite into them, rather than turning brown, which is definitely likely if you roast them at 300-325F "until aromatic." Plus, they may not all roast evenly at that temperature.
NOTE: other nuts will require different times and temperatures. Almonds for example will take about three hours at 225F to reach the same degree of doneness because they are a heavier, denser nut. Make sure you use an oven thermometer.
http://www.honey.com/recipes/recipe_detail.asp?fldRecipeID=607
Honey Butterscotch Crispies
- Makes 16 servings -
Ingredients
1 cup butterscotch chips
1/2 cup honey
1/2 cup peanut butter
5 cups crispy rice cereal
6 oz. semi-sweet chocolate chips
Directions
In small pan, combine butterscotch chips, honey and peanut butter. Cook over medium heat stirring until chips and peanut butter are melted. In large bowl, combine cereal and butterscotch-honey mixture, toss to coat. Pour into greased 9x9-inch baking pan, press evenly. Sprinkly chocolate chips over top. Place under broiler and heat until chips are soft enough to spread. Spread chips evenly over top of cereal mixture. Cool completely, then cut into squares.
hi all-what a great site!! was just wondering if anyone can tell me if it would be possible to make a big cake out of marshmallow crispies-is it sturdy enough?? my daughter has really severe allergies but can eat crisped rice and certain types of marshmallows...i would love to make a big cake and use it for her birthday next week but the thing is.... :shock:
she would love a fairy castle shaped cake, hahaha, can crispie squares be cut and shaped like using building blocks?? getting desperate here :unsure: any advice would be greatly appreciated, thanks!!!
ps:my d is allergic to choc, nuts, eggs, additives, and artificial colourings so none of that can go into it, thanks!! p :)
Hello!
I'm gonna try the rice crispy and marshmallows later, but one question, when we add the rice crispy we turn off the heat or we keep it on? thanks
You can leave it on or turn it off. If you do leave it on, just keep it on low to help keep the marshmallow flowing as you mix in the rice crispies. More often than not, I turn off the heat and mix in the rice crispies before it cools enough to become difficult to mix.
A couple of tips - spray pan with Pam cooking spray. Also spray a plastic spatula with the same stuff. It allows the mixture to slide into place when pressing it out in the pan without sticking to the pan and the spatula.
Don't heat the marshmallows until they are completely melted - add the cereal just before they lose their individual shapes, and they will be dispersed among the bars. With enough corn syrup and a little peanut butter, the cereal will still adhere enough to form bars. Remember, marshmallows are almost pure sugar plus elasticizer.
A friend of mine made these treats, and added pumpkin seeds and dried cranberries. Very yummy. I'd say the nutrition in the seeds and berries balances out the junk in the rest of it, wouldn't you? ;)
Some useful info from the back of my marchmallow bag:
10 oz = 283 g = about 40 full-sized marshmallows
Hope this is helpful.
Subject: rice krispies treats
I live in Mexico, and we can?t find plain rice krispies here. I use choco krispies. I also use plastic molds (for popsicle making) in the shape of hearts. I decorate them with melted white o red chocolate. They?re great for valentine?s day.
This is in response to the above posted comment, I am presently in mexico, df. There is a store here called Waldo´s, who knows really the parent company, but they are basically a dollar store in the states, everything is 11.30 pesos. Anyway, they have Rice Crispy Cereal, plain, I havent tried it yet, am about to make it this afternoon. Anyway if you are in mex and looking for that, there it is..... hope it helps....
I added 6 Reeses Caramel Peanut-Butter Cups. They were mmmmm delicious.
:lol: ...one bag of mini marshes is 10.5 ounces, open bag and eat half an ounce before putting into pan! LOL
Just stumbled across this; wish I could have answered sooner but...
Aug 28, 2006 at 6:23 PM, pipora (guest)
When I was in college back in the mid *cough*hrrghh*ies, we (friends and roomies) bought a large stock-pot solely for making GINORMOUS batches of this stuff. We'd make miniature eiffel towers, liberty statues, reproduction Rodins and Lachaises you name it. Even with the big pot, sometimes we'd make multiple batches - like 12 to 16 boxes of Krispies, Kept a serrated knife handy and for the next couple days, everybody would whack off a small piece ("body parts" were everybody's fave of course) "en passant" or en route to class or whatever.
Okay, sure, we did, um,that is, er, well, get cooked before doing the cooking. Hey it was the 70's.... [/b][/i]
years ago in High school or Junior High, a friend of mine made pink crispy treats and i remember she mentioned something about using Jello to color and flavor them. I am looking for this recipe please. I am DYING to make these. Please help!!!
jello jello works fine for crispies. i've made them with strawberry and lemon and orange. any flavor would work.
i want to try using cool aid to flavor crispys. less bulk to incorporate into the mix, and all you really want is the flavor, anyway. theres no need for the gelatin. hmmm.
anyway-
for jello flavored crispys- i just used a small box (3oz? i'm not sure.) and mixed it into the melted butter/marshmallows. it took a bit of mixing for it to dissolve all the way, but they turned out fine. i would add an extra tblsp of butter though- i think the jello makes them harden up more.
i tried with pudding jello and it did not turn out well. recently, i saw a recipe that used only 3 tblsp of the dry pudding. i'm going to try it- i used the whole box before and it was icky. pistachio crispies, here i come!!! :)
my favorite recipe-
Almond Joy Crispys
1/4c stick butter/margarine
6c marshmallows (i use the small ones- i think they melt faster)
5c crispies
1c sweetened grated dried coconut (standard coconut in bags in the US)
1/2c almond slivers/pieces/slices/whatever
1c chocolate chips
Optional- 1tsp each- coconut and almond flavor/extract
microwave the butter and marshmallows for about 1 min. in a good sized bowl. stir. microwave for another 30-90sec., depending on your microwave, until melted. (i've noticed it is not required to melt the marshmallows completely- they will finish melting as you stir everything together. it is also not important for your butter and your marshmallows to be completely mixed together - a homogenous mix is not needed here- just stir them up a bit. don't get uptight about it.)
Add everything else and mix.
place in a greased pan and pat even with wet hands.
cut.
eat.
Variation- instead of adding the chocolate chips to everything, melt them and spread them ontop like icing. oooh. fancy. :)
It was mentioned earlier:
My wife used to work in the bakery at a University. One of her duties was to make the trreats extra gooy and sticky to discourage students from smuggleing extra portions out of the cafeteria. I did enjoy your solution to the problem. :lol:
Love the treats, but last couple of times i made them, not to far after cooking and cooling they became very hard!!!! :angry: What can i do to prevent that from happening??? Please help.... e-mail me at lori_mccracken@hotmail.com Thank-You...
Check out Good Eats on foodnetwork.com. Alton Brown did a whole episode on bars, including a puffed rice treat and a granola bar. If you're not familiar with the show, he's very scientific and if you get a chance to see this episode, you'll be able to modify his recipes how you want.
The episode was called Power Trip.
[color=orange:498b0d1135]hahaha hello:D
i wanna make this, but the recipe i have is different *shrug*
it says...
1/4 cup margerine/butter {i believe this is unsalted}
16oz marshmallows
6 cups of rice crispies
1)melt margerine/butter in a large saucepan over low heat
2)add marshmallows and stir constantly till it melts conpletely
3)remove from heat, add rice cereal untill well coated. stir constantly.
4)press mixture into a pan, cut into shapes when cool.
i've not tried it yet, i don't know whether it's good or not... but yea.
maybe you could try too.[/color:498b0d1135]
We love these treats at our home... especially late at night. Like some other guests, we often just eat them warm out of the bowl with a spoon. When preparing them, we spray the pan, bowl, mixing spoon, and sometimes our hands with non-stick cooking spray (ex. Pam). It is easier and faster to use than butter and makes everything easier to mix together and clean up.
Wow, there are about a million posts on this recipe, but I had to add my own variation... I use 3 cups plain rice kriespies and 3 cups cocoa rice krispies. Once the bars are cooled, drizzle some melted chocolate on top. To make them look really fancy, cut them into small squares and place each one in a mini-cupcake holder.
Another tip - butter the spoon and spatula, otherwise the marshmallows will make everything stick like crazy!
I am vegetarian and marshmallows contan gelatin which is an animal product (I'll spare you the thought of it's source) and I wanted to make something like LCM'S (an Australian Kellogs product) using Rice Bubbles (puffed rice) as the base, I just want a substitute for marshmallows, maybe Copha (vegetable shortening), glucose or some other syrupy sugar thing?
But I want to result to not be sickly sweet.
Marshmallows are mostly sugar and when sugar is melted it forms a liquid, them when it cools it becomes very brittle (think toffee, peanut brittle, etc.)
So the solution with these ones would be to slowly melt them and slowly cool them, maybe adding a few tablespoons of melted vegetable shortening or any tasteless oil (vegetable oil would be a good choice), to help stop it from being so brittle when it cooled.
Anyway, that's what I would do.
:unsure:
Hi
Does any one know how long marshmallow rice krispy cakes last? (
I am making a load of them for an event and was wondering how far in advance I could make them... asuming i can resist the temptation of gobbling them all up... seriously does any one know...please help !
Ronnie
gotta love rice krispies
For some reason I was craving Treats tonite but didn't have enough Rice Krispies to make a batch. I ended up mixing Berry Flavoured Rice Krispies with Fruity Cheerios . . . . they're grrrrrreat!! (Sorry - guess I'm channeling Tony the Tiger.)
I can't believe i just wasted a half hour of my life reading every single comment here--but it was entertaining. ;) I looked up the recipe (and found this site) tonight AFTER making my treats. I was going from my memory and used a whole stick of margarine and lets just say I will never have a problem with my treats getting hard. They are barely sticking together-how disappointing! Now for next time) I am armed and ready with every tip under the sun for the perfect Rice Krispy treats. Thanks!
I wanted to vary my "crispy rice" treats, and in the past I've added peanut butter. One of my FAVORITES, is to use White Chocolate Peanut Butter, which I found at my local Kroger, but you can also buy online at http://www.ilovepeanutbutter.com/store/index.cfm. The only thing is, it's kinda expensive! I buy that peanut butter as a dessert treat, usually to eat with bananas (the Dark Chocolate PB is GREAT for that) or on graham crackers. But it was SOOOOOO good in the crispy rice treats!
I'm going to a cookout and I wanted to do something new, and I was searching for different variations. I've seen some people say to add raisins, and one person say dried cranberries. I just now had the idea to add dried cranberries & white chocolate chips! I'll let yall know how it goes, but I think it's going to be pretty good!!!! For some reason I'm not in a chocolate/caramel mood. Plus the person hosting the party isn't allowed to eat milk or dark chocolate, only white chocolate (some weird allergy), so I think it would be a good gesture to the host.
never made this before......so....when are you supposed to turn the stove off? when you are ready to take the stuff out for cooling?
thx
Sorry for that missing detail. You can remove the pot from the heat once the marshmallows have melted and you're about to stir in the rice krispies.
SOOOOOOO good! My new favorite!
Try using this recipe as a base for a fruit pizza. Spread over on parchment paper to make two twelve inch pizza shapes. Cream two 8oz packets of cream cheese with 1/2 cup of granulated sugar,
2 Tablespoons of lemon juice, 2 teaspoons of Vanilla essence and spreadevenly over pizza bases. Top with fresh or canned fruit, eg. thin pineapple slices, sliced strawberries, Mandarin segments etc. Finish with a fruit glaze. Belissimo!
Can one use marshmellow creme instead of melting marshmellows and butter. Yes this is the ultimate in lazy, I know. Thanks!
I'm searching the web while at work and found this cool link.
I never made these before but want to bring them to a Halloween party. How can I make them into popsicles? Do I wait until they'll cool before I cut them into shapes? I'm not sure if I'm going to use a cookie cutter. At what point should I add the stick? I also thought about dipping them into tinted white chocolate.
Thanks! :)
who thought making rice crispie treats would require real skill. I have make six batches using a combo of marshmellow fluff and marshmellows. I used spread instead of butter or marg. Help...... My family is in desparate need. :} My husband says stick to cooking baking is not for me and then I told him that it is not a baking recipie lol
What exactly is the nature of the problem?
I made this recipe with Fruity Pebbles for a school Bake Sale. I swear, I made about 80 squares and they were gone in an hour. :D I guess the kids liked them!
Thanks for the tips!
I was looking for guidance to add cranberries to the RCT's. After chopping the dried berries, I think I'll try adding them to the butter first and then the 'marshmellows'. I'm hoping for pink treats. I'll let you know!
Next time I am going to try the 'pinwheel' method suggested above: rolling the treats flat and then rolling them up with choco chips. That really is the best idea since sliced bread!
+ CRANBERRIES
Add 1/2 cup coarsely chopped dried cranberries to melted butter and stir about a minute.
Add marshmellows, etc
The tangy flavor from the berries is released into the butter which then makes the end result something light and refreshing.
Alas, they do not turn pink by this method alone.
Thanks again!
My mom makes the best rice crispy treats, however whenever I would make them with her recipe they would turn rock hard. I finally learned that I was over cooking the marshmallows. If you melt them slowly and only til they are gooey but still have their shape slightly you will get a perfect treat everytime.
Also the box recipe calls for 1/4 cup butter but they are much better with 1/2 cup.
:D :D :D
I need some help with making these! i need to make them now and i dont know how to make them with jet puffed marshmallow cream and i need help because i cant find a recipe that uses that and that is all i have at the moment so if someone would pleeze help me!! much appreciated. 8|
[b:eb0adabc55]I want to FREEZE my rice krispy treats. I did it already. I wrapped each square with waxed paper, placed them in a 1 gallon bag or two,
and frozen them all. I just tried one.........Very Good, cold, but chewy s :huh: till because it really doesn't freeze solid. I like rice krispy treats but not for the fact that they only last two days in an air tight container. Has anyone else froze the treats??[/b:eb0adabc55]
I just used jet puff marshmellow for the krispy squares. The jar is more than the required marshmellow recipe though. I used all of the 13 oz. jar and added 1/2 c. of butter to melt together, then added 6-7 cups of rice krispies...............gotta try to find out!!
REAL butter, a whole stick, a whole bag of marshmellows, and a whole box of cereal. Butter or spray your 9x13 pan, and they won't stick. No need for wax or parchment paper.
The local grocery store here in Chiang Mai, Thailand has been featuring marshmallows as their new "imported" food which got me to thinking about crispy treats.
Reading these comments, with a few exceptions, has been highly entertaining and will result in some new ideas for an old favourite. Really like the idea of the pinwheels and the pizzas!
I am making these treats for international day, we live in Dubai and are representing the U.S.A. I wasn't sure how to make them, but after encountering this site, I feel prepared. Thanks for all the good tips!
want to make rice krispy hearts for my children's valentines day school parties. saw some in a store that were dipped in chocolate (just the top) then drizzled with white chocolate, with red candy sprikles stuck to the white chocolate. very pretty. i am going to give it a try.
I plan on making these tonight and since I love to make candy, I thought I too would dip them into chocolate or better yet drizzle them with milk chocolate with a little red chocolate to add some color. I might add a tiny bit of red food coloring to the marshmallow/butter mix... not sure about that just yet.
The NYTimes featured this recipe for Caramelized Brown Butter Rice Krispie Treats, and they are AWESOME:
http://www.nytimes.com/2007/10/31/dining/311hrex.html?scp=1&sq=caramelized+brown+butter&st=nyt
The best version of these that I made was when I stirred in a spoonful of Penzey's Vietnamese Cassia Cinnamon just before mixing the goo with the cereal; absolutely divine.
Hi.. I already tried to make this yummy krispies treats after craving it for so long. They used to have it here in Malaysia under Kellog's label but I am not sure why I could find it in stores anymore. Anyways, as I was searching for the recipe, I am glad that I found this site.
Ok, first thing is, I made the marshmallow from scratch based on your recipe also, thanks to that, because I couldn't find plain marshmallows nearby, only found those with flavored. Somehow my electric mixer malfunctioned, so since I wanted to do it so much, I mixed it myself using wooden spatula and whisker. Later, after mixing it for about an hour till it turned fluffy, which I am not sure it's fluffy enough, I started doing my krispies treats recipe by heating the butter and added my already melted marshmallow.
Anyways, after I added the rice krispies, it was crispy at first, but later after I put it inside the tray, it turned out to be a bit chunky, chewy and took a lof of effort to chew. What's wrong with it? Is it because of the marshmallow? Do I need to leave the marshmallow to harden first before I use it for the krispies, and then melted it with butter or, is it because I added the rice krispies inside a hot bowl? Help!
Any tips to make them nice and gooey without making the cereal soggy???
I am making my daughter's 1st birthday cake and it is going to be a carosel. The canopy of the carosel is going to be made of rice crispy treats and I want to cover it with white fondant so that it will match the frosting on the cake. Does anyone know if the fondant will take the moisture out of the crispy treats or should I lightly frost the crispy treats with frosting before using the fondant? Any help will be greatly appreaciated!! Thanks!!
I'm really not sure who "polices" this web-site, but perhaps they should remove inappropriate or obviously childish comments that are posted and have nothing to do with recipes. Allowing comments like this to stay on the postings is silly and distasteful.
I try to read every comment posted, but the decision to delete a comment is a difficult one. My preference is to leave comments posted up so long as it is not blatant spam, link baiting, or exceptionally hateful. I'd like people to think that I'm not acting as a filter or censor.
I read that you can make these into a ball and then add a pospicle stick to look like a baby rattle. Has anyone tried it and if it's wrapped in cellophane will it stay fresh longer than 2 days?
I love these things. I use a whole stick of butter!!! An extra handful of marshmallows and when I take the melted mixture off of the heat, I add a teaspoon or more of pure vanilla extract. Soooo good.
For Christmas do the same with cornflakes and green food coloring. Shape into wreaths or drop from a teaspoon to look like holly. Add red cinnamon candies to each for berries. People love them but have no idea what they are. Fun to see their reactions when told.
My Rice Crispy treats were hard as taffy, perhaps it was because my marshmellows were a year old?
My grandaughter and her hubby to be love the treats so they have decided they want a wedding cake made of krispy treats.
Does anyone have ideas?????
i was wondering is is possible to freeze this wonderful treat and for how long could it be kept in the freezer?????? thank you cathy aylott
Thanks! it helped a whole lot on my demo speech!
I like to use marshmallow cream and before adding the cereal, I add a bit of vanilla extract. I found that putting them in the refrigerator makes them last a bit longer and they taste wonderful. :)
Thanks for the site. Engineers cook differently, so this is very enjoyable.
One of my gifted friends uses candy corn in the crispies. They taste really good.
vote for not removing offensive posts, I cracked up reading "that" one. :lol: we're all adults here, aren't we?
I love making rice krispie treates at home with the kids, but I find they make insane gifts for clients because they are very inexpensive and well received. Try the Cripery for ideas.
before i moved to toronto, i used to substitute marshmallow cream for the marshmallows (just zap in the microwave for a shorter time). but honestly, you can't beat the *gooeyness* of marshmallows. i'm glad we get halal marshmallows in toronto ($2.29/bag at iqbal foods) :P
Michael,
Thanks so much for this website and for sharing your recipes. I'm anxious to try them.
Every one loves rice crispy squares. Unfortunately, I can't have them anymore, because I've become diabetic and they have a ton of sugar in them. But I still make them for my sons ocasionally.
I have a tip for making these. One thing I've found that helps is lightly spraying my hands with non-stick cooking spray, such as Pam, and then the rice crispy mixture won't stick to my hands as I press them down in the pan. A person could even spray a bit on wax paper or on the spatula in order to make them spread out easier without all the stickiness. :-)
Thanks again,
B.
I have an 18 month old daughter with milk protein allergies. I need a version of making this treat with out butter. Any suggestion? I appreciate any help i can get.
Amanda
P.S. she does not like peanut butter
Has Kellogs (in the US) reduced the butter content?
I made them yesterday from a box of cereal bought the same day and the recipe called for 3 Tbsp. butter, yet most online versions call for 4 Tbsp. They seemed to get real hard, real fast, so I'm assuming the reduced butter contributes to it. Microwaving for about 30 seconds on half power made them instantly soft again.
I usually buy them from the local grocery store and the ones they sell remain at a fairly consistent softness with nominal sealing. It's a "better" grocery and they are made in their in-house bakery, so I don't think there's too many space-age food chemicals.
I'm tempted to add in about 4-6 Tbsp. granulated lecithin to a batch to see if it will emulsify the butter with the marshmallows a little better.
I just made the recipe. They look great. I had eaten some of the marshmallows. but it still seemed to work out ok. I used the chocolate
chips, and put them into two smaller sqare pans since I didn't have
a large one. (I also used the store brand crispy rice, was half the price, and tastes great to me).
Thank you , I remember these from the 1970s also. Cool.
RC
I've since made two more batches using the traditional recipe of 4 Tbsp butter and have found they keep their softness a lot longer (they don't stay around the house more than a day or two).
Still haven't thrown any lecithin in, don't think its necessary with the right amount of butter.
should i turn off the stove when i put in the cereal? actually, when should i turn it off at all?
When I wrote the article, I didn't bother turning off the heat until I picked up the pot to pour/scoop its contents into the pan to shape and set. The last several times I've made the recipe, I did turn off the heat once the marshmallows were melted.
When I saw the cost of the "energy bars" my wife was eating as a snack, I decided to see if I could massage this recipe into a reasonable substitute. Call it sRKT, for superRiceKrispieTreats.
INPUT:
3 Tablespoons butter
4 Tablespoons peanut butter
1/2 cup chocolate (chips, chunks, candy bar pieces, etc.)
1 cup chopped nuts. Any type will do.
10 oz. marshmallows
6 cups puffed rice cereal
TRANSFER FUNCTION: (It's for engineers, right?!?)
In a large (preferably non-stick) pot, warming on the lowest stove top heat setting, place the butter. Wait for it to melt. Add the peanut butter and mix them together (convolve). When mixed, convolve chocolate. When mixed, convolve nuts. When mixed, convolve marshmallows. When melted, convolve cereal. Put in wax paper-lined baking pan. Cool to room temperature, cut, and eat.
OUTPUT:
Protein-enriched, choco-peanutbutter rice treats.
If you want to help out, visit my Web site and buy a copy of my non-cooking-related novel. Yes, I have too much free time. -W
http://www.ascendiac.com
note to readers:
the above is a blatant advertising post for a diet book.
before you invest, go to any authority of your choice and search the author or "miracle drug"
note that the US FDA does not regulate dietary supplements or snake oil, so it's strictly buyer beware.
REGARDING ABOVE POST:
The book, Ascendiac, referenced above is a NOVEL. It's a MADE UP STORY for entertainment purposes only. There's absolutely NOTHING in it about how to diet, diet plans, or anything else. It's fiction, pure and simple.
Regards,
Dan
sRKT recipe correction:
Sorry, that should read 6 cups TOASTED rice cereal (Rice Krispies-esque), not puffed rice.
So much for trying to avoid registered trademarks....
I took these to a department Christmas party when I was a graduate student. Among the other contributions were Chex Mix and oatmeal cookies.
All the food was well-received, but some of the international students asked if using breakfast foods was a tradition for Christmas in the US. . . Maybe it is?
My favorite variation on the basic recipe is to throw in a small handful of oatmeal with the cereal -- more flavor and the texture is still good.
Found this forum while searching for an explanation why my treats came out hard as a rock for the first time. Saw the recipes and thought I'd share this.
It has an ingrediant left out these days, but my mom always made them this way. She also used some extra butter. ;-)
I have a full page add with Howdy Doody advertising
Kellogg's 9 Minute marshmallow crispie squares
1/4 cup of butter or margarine
1/2 pound of marshmallows(about 2 1/2 dozen)
5 cups of Kellogg's rice crispies
1/2 teaspoon of vanilla flavoring.
That vanilla adds just the right touch.
BTW, I am 56 and they are STILL my favorite food! ;-)
Amanda(guest),
I know this is really late but I've used coconut oil in place of butter with good results. Of course they taste a bit like coconut but thats a plus for us.
Fun to add in colored sprinkles! I use wax paper to press mixture into 13x9 pan. Works GREAT and no messy hands, spoon etc.
I like to stir in the Rice Krispies cereal before the marshmallows are entirely melted... this allows a more tasty, gooey, chewy finished product. Not so dry and... hard.
how do you think it would turn out if i used lets say green or pink marsmallows?
I like the idea (of green and/or pink marshmallow)... but also the LESS mixing and cereal bits, the better. Perhaps use substantially less krispies than marshmallow so that it's easier to mix without crushing the bits. Know what I mean?
When the stuff is either overmixed or too much cereal it's hard, flavorless, and the color is wrong.
Dang, I counted all these comments one-by-one, then later i noticed that tally was noted at the top of the thread. I thought I'd counted 150, but the counter said 149, so I am leaving this comment to bring the total to 150.
Ahem!...
Y'all, I was born the same year that rice krispie treats were. I first learned to make them when I was so small I had to stand on a step stool to reach the stove. Don't guess I've made them much more than a thousand times in my life-the most recent batch three days ago, and I'v never thought of some of the clever ideas posted here. The peanut butter/ choc roll ups will make my grand children love me all over again, the cranberry ones are to die for and the Milkyway idea is going to be my next attempt. And all because I put cereal in my search engine because I had to get up early with the DH this AM
What a great site. I still need to revisit the how long do they stay fresh as i have a bake sale 3 days from date of prep. Should I wrap each one individually or keep them all neatly cut near each other? So far I've learned about the 4 Tab. of butter and the keeping them in fridge or somewhere cool and using fresh ingredients. Any other tips. thanks.
Lol... I am reading these posts trying to figure out how to make my rice crispie treats hard as a rock! We are stuffing the hold of our gingerbread pirate ship with rice crispy treats to help support the deck and masts... I want it to set up like a brick and last for a month or two. I've gathered that I should use stick butter and stale marshmallows, whereas I had originally intended marshmallow creme. I'll let you know how it goes. What a great website!!
I tried the tradtional recipe using fruit-flavored marshmallows (which took quite a long time to find!), and it was quite a nice variation. I would like to make this and the Fruity Pebbles version (with regular marshmallows) simultaneously and compare the flavors. To my great disappointment, though, the marshmallow colors all blended together and the final product did not look any different than regular Rice Krispie Treats. (In my imagination, they were to be beautiful, multi-colored treats...) :huh:
I like to make the treat using golden grahams. Its wonderful, makes rice crispies look boring. Yummy!!
Thanks you really help gave alot of ideas but im making a cake i wanted to uses the treats and put fondant over to make candy bars any ideas thanks.
The way I grew up with these was with peanut butter. I made some just today.
1 cup peanut butter (I use crunchy, but it's up to you)
1 cup sugar (white sugar is fine, brown sugar is fine)
1 cup honey
6 cups Rice Crispies
Combine the peanut butter, sugar, and honey. Cook just until the sugar has melted (you might see a couple of bubbles). Microwave or cooktop is fine. DON'T boil this mixture. If you do, the resulting treats will be rock hard.
Mix in the cereal, as quickly as you can. Spread in a 9 inch by 13 inch pan (I line with waxed paper and butter the waxed paper).
Optional: melt about 6 ounces of chocolate chips and spread on top.
Enjoyable site, especially all the comments. My son and I like the ingredient and process chart at the bottom. I recommend trying the toffee recipe (fun and enjoyable!).
I've been making crisped cereal treats for many years and some comments are:
-- Ratios of cereal, butter/oil/margarine, and marshmallows are not critical. You end up with a tasty, edible treat regardless. The result just varies the texture (gooey-ness, chewiness, crispness), a bit on the flavor (more or less marshmallow-ey) and minimally on enjoyment.
-- The marshmallow goo is a binder for whatever (you want to hold together. Experimenting is a fun parent/child activity. It exposes the kids to cooking as a fun experience and makes great teaching moments (energy, heat capacity, heat transfer rates, chemistry, humidity, phase changes, etc.)
-- Substituting stick margarine for butter gives a crunchier treat.
-- As with all candies, the temperature of the sugar mix significantly affects the final product. Heating the mixture longer (driving out more water) results in crisper (harder) treats. Not bringing it to a full melt gives a more gooey, chewey treat. My preference is to turn off the heat just as there are some marshmallows with a bare hint of being distinct objects. (I use small marshmallows.)
-- As noted in the toffee recipe comments, for any sugar mix, humidity is a factor. This recipe is much less sensitive than others. In more humid conditions, consider driving out a bit more moisture from your marshmallow mix before adding the cereal to counter the humidity effects. I usually don't worry about it since I'm not worried about texture and long term storage. I'm lucky if there are any treats remaining after a couple hours (I have teenage sons and their friends foraging in the kitchen...my wife calls them "the hordes" based on the similarity to hordes of locusts).
-- Smaller marshmallows work better for me since they don't take as long to heat through to the center. I tend to get crunchier treats when I use large marshmallows because the majority of the mix has been rising in temperature while I'm waiting for the centers of the large marshmallows to melt.
-- Always use a lower heat and be patient! It is very easy to burn the bottom while waiting for heat to transfer into the marshmallow centers. (The entrapped air acts as an insulator...think neoprene wet suits, Styrofoam coolers, double-pane windows, etc.)
-- Gas heat is definitely better (in my experience) for recipes that are sensitive to burning. Hot spots from electric coils are a pain to compensate for. I have not tried induction or the other methods of uniform heating, but expect them to be less prone to burned areas.
-- If you don't have gas, remove the pan from the heating element as soon as you turn off the heat. The stored energy in the element will continue the heating long after you think it should.
-- For easier clean up (I'm lazy), skip the pan for spreading the treat into. I put wax paper directly on the counter and dump the mix onto this. I pat with my bare hand. (Adding the cereal just as the marshmallows are barely melted gives me a mix that is not hot enough to be uncomfortable. Use caution and good judgment to develop your process.) Clean up involves nibbling stuck mixture from my hand, rinsing out the pot after soaking the it and the wooden spoon for 20 minutes in cold water (shorter for warm water) and stuffing the pot, spoon, and measuring utensils into the dishwasher.
-- Most any cereal will work as a filler. Crunchy cereals, harder treats, or if I eat a lot at once, seems to abrade the roof of my mouth.
-- Patting the treats to be about 25 mm (1 inch) thick is much easier for cutting and more comfortable eating (less prone to abrade against the roof of your mouth when biting a bit off).
-- Honey Nut Cheerios (tm) are my favorite substitute if I'm doing an alternate cereal.
---Matt
I always thought that the variety with peanut butter and butterscotch chips was the original. Those are what I remember most from when I was a kid. I HAD the recipe from Kellogg's but lost it - the one with the peanut butter and butterscotch chips. Does anyone have it?
Also, I just discovered when buying the chips that they lost an ounce. They used to be 12 oz and now they are 11 oz. Will that be a problem?
To make marshmallow beat vanilla essence, one egg white and 1/2 cup of castor sugar for 15 mins then put on top of saucepan of boiling water and keep on beating till goes marshmallowy :)
Another good variation is to use "Fruity Pebbles", add a 1/2 cup of white chocolate chips and another 1/2 cup drizzled over the top after the tasty treats have cooled. I cut the New Year numbers into the dessert and served it for the new year.
Absolute hit!
I have an event planning business with a friend of mine, we have a birthday party to plan for a two year old. This is way off from what we are used to planning for. I wanted to know if there is any way to make a train out of rice krispie treats and then cover with a marshmellow fondant? Is this something that might work? How do you even start???
Has anyone heard of a spurtle to make these tasty treats? And where can I get one?
I just made some treats with 1 cup white sugar, 1 cup corn syrup (no HFCS) and 1 cup peanut butter. Great stuff. It occurred to me that the only extra ingredient in marshmallows is the gelatine, which would be immaterial in a cooked syrup. The only reason for the gelatine would be to enable the syrup to be whipped to incorporate air.
Has anyone tried making treats with just white sugar, corn syrup, butter and vanilla? I could just bravely forge ahead and conduct this dangerous experiment on my own, but just wanted some input.
thanks all-
I bravely decided to try this on my own. I combined 1 cup white sugar with 1 cup light corn syrup and heated it to 240 degrees F (soft ball stage) in the microwave. The mixture will bubble and boil. I then added 2 oz (1/4 cup) butter and 1 tablespoon of vanilla. Mixed together and poured over 8 cups crispy rice.
The taste and texture are a bit different. The syrup is a clear one and less viscous than the marshmallow mixture. The treats seem a bit sweeter than the regular recipe; I may add some salt in the next batch.
Works great if you have no marshmallows and don't want to leave the house.
I have to agree that Chocolate Crackles are THE BEST way to eat Rice Bubbles (rice crispies as you guys call them), and the second best way is Mars Bar Slice - hmm, might just have to go and buy some Mars Bars so I can make some. . . . .
I have visited this page many times since 2006 and have always enjoyed reading the banter and the recipe variations.
Sadly it seems there have been no new additions for 2013
So let me add what has become our annual yule log.
Make one batch following standard recipe. Pour mixture on to a well sprayed oven liner pan. With greased hands press this mixture out to the thinly covering all corners of the liner.
Make a second batch and just before adding cereal add 4 Tbs of cherry gelatin mix (we find that Jell-O brand works best). Mix this powder until the marshmallow/butter mix is a bright red. Add cereal mix well. Pour/spread this mixture on top of the first batch waiting in the oven liner.
Wait a few minutes or until the two layers begin to firm up but are not yet firm. Then begin to roll from the short edge, just as you would making a jelly roll.
While the roll sets up melt chocolate flavored almond bark, use your preferred method melting being careful not to scorch. Once the chocolate almond bark is in a thick liquid state you are almost ready to ready to pour.
At this point you could be neat and slice the uneven ends from the roll, it makes for a nicer looking log.
As you pour the chocolate almond bark over the roll be sure to cover fully and evenly.
Wait for chocolate almond bark to harden before slicing.
Enjoy.
I'm still alive and still cooking when I get a chance. I don't get to run as many experiments as I'd like with my hectic schedule (baby three weeks away!) or just to sit down and write. I've got a bunch of articles in the pipeline, but it just seems to have stalled a bit during the last year or more. Don't worry, at some point, I'll be back with new recipes that I've tested the hell out of and more.
After spending the last hour reading every single post, btw I've loved it, I thought I'd kick in my two cents. To everyone wondering if you can use rice krispie treats as a cake base, yes you absolutely can! As a matter of fact I'm doing a Jack skellington (from the nightmare before Christmas movie) with rct, covered in chocolate melts and fondant. I love this place, and truly wish more people posted! Looking forward to seeing more awesome posts :)
I often find that unmolding the crisped rice treat can be a pain, so I make myself a little sling out of parchment paper. Just butter a 9x13-in. baking pan and lay a sheet of parchment paper across the pan leaving the ends folded over the edge for use as handles.
Melt 3 Tbs. salted butter (if using unsalted, add a pinch of kosher salt) over medium-low heat in a large pot or saucepan (big enough to hold all the puffed rice and marshmallows you put aside earlier). Even though the marshmallows will melt down and take less volume, a large pot will be handy as you stir the ingredients.
Once the butter has melted, pour in all the marshmallows.
Stir until the marshmallows melt into a nearly smooth mass. (These steps can be accomplished with a microwave by heating both the marshmallows and the butter in the microwave on high for about two minutes and then stirring them to redistribute. Heat again for another minute on high and then stir until all is melted together. My trouble is getting a microwave safe bowl big enough to fit all the marshmallows and Rice Krispies cereal so when I stir, I don't make a mess.)
Pour the crisped rice into the pot and stir until the rice is evenly coated and no more large clumps of white marshmallow remain. This is when I add a half cup of something extra if I'm so inclined - chocolate chips, M&M's, raisins, currants, nuts, or anything that Tina asks for.
Scoop the mixture into the 9x13-in. pan and spread into an even layer.
When cooled, lift out of the baking pan and place on a cutting board. Use a knife or a pizza cutter to cut into two inch squares.