Despite what certain cereal ads may have you think, we stand by the belief that the best part of Rice Krispie treats is the marshmallows. Can anyone really argue with all that sweet, stretchy gooeyness? That’s why, in this recipe, we added in way more. (You’re welcome.)
Then again, a bar that’s too heavy on the marshmallows could at some point (at least theoretically) become more sticky mess than you can handle. No sense in going to all the trouble of making Rice Krispie treats only to have your tasty dessert gumming irretrievably to the pan.
To maintain the right texture, this recipe employs the genius hack of folding extra marshmallows in at the end. This keeps the pillowy marshmallows whole and keeps the treats crunchy.
These treats will last up to 3 days when covered and stored at room temperature. But with their irresistible sweetness and chewiness, they may not last that long.
Makes 15 squares
Totaltime: 15 mins, plus cooling time
- 11 cups miniature marshmallows
- 8 tablespoons unsalted butter (1 stick), plus extra for buttering the spatula and dish
- 8 cups puffed rice cereal, such as Rice Krispies
- Coat the bottom of a metal spatula and a 13-by-9-inch baking dish with butter. Set aside.
- Combine 8 cups of the marshmallows and the butter in a medium pot and cook over medium-low heat, stirring frequently, until melted and smooth, about 8 minutes.
- Remove from heat and stir in cereal until well coated. Add remaining 3 cups marshmallows and stir just until mixed. Immediately turn the mixture into the prepared baking dish and use the buttered spatula to uniformly flatten.
- Let set up until room temperature and firm, about 45 minutes. Cut into 15 (2-1/2-inch-by-2-1/2-inch) squares and serve.