Sure, you could make the Rice Krispies treats recipe that's printed on the back of the box — and it'd be pretty great — but make two small but significant tweaks to the recipe, and they're so much better. In essence, this recipe takes the classic formula and doubles the butter. Why? Rather than making these squares greasy, they become more lush. That, plus a generous pinch of salt (to counterbalance the marshmallows's sweetness), takes the treats of your childhood and makes them even better.
If you're using regular marshmallows (versus mini), then quarter them before adding to the butter for easier melting.
- 8 tablespoons (1 stick, or 4 ounces) unsalted butter
1 10-ounce bag minimarshmallows
Heaping 1/4 teaspoon kosher salt
6 cups (6 ounces) Rice Krispies cereal
- Grease an 8-inch square baking pan.
- Melt the butter over medium-low heat in a large pot. Add the marshmallows and salt, and stir until the marshmallows are melted and the mixture is uniformly smooth. Remove from heat, and gently fold in the Rice Krispies.
- Transfer the cereal mixture to the greased pan. Using a piece of waxed or parchment paper, gently press down to make an even layer.
- Allow to cool completely, and then cut into 16 squares.
- Desserts, Cookies
- North American
- 16 Rice Krispies treats