Rice Krispies Treats

Three Ingredients, Infinite Happiness

I truly believe that Rice Krispies Treats are one of the greatest desserts ever invented. Three ingredients. No oven. Fifteen minutes from start to finish. And somehow they manage to make every single person who eats one smile. I have served these at birthday parties, taken them to bake sales, and made them at midnight when I needed something sweet immediately. They have never once let me down.

The secret to perfect Rice Krispies Treats is not a secret at all. It is restraint. You have to resist the urge to pack them down tight, and you have to use way more butter and marshmallow than you think is reasonable.

Melting the Marshmallow

Melt 45g of butter in a large pot over low heat. I mean genuinely low. If you can hear the butter sizzling aggressively, your heat is too high. Add 280g of marshmallows and stir constantly until completely melted and smooth. Keep the heat low the entire time. Scorched marshmallows turn the treats hard instead of chewy, and there is no fixing it once it happens. Remove from heat the instant everything is smooth.

The Fold, Not the Stir

Add 180g of Rice Krispies cereal to the marshmallow mixture and fold gently with a spatula or wooden spoon that has been sprayed with cooking spray. I want to emphasize the word fold. You are not stirring aggressively. You are gently turning the cereal over and over until every piece is coated. Vigorous stirring crushes the cereal and makes the treats dense.

Work quickly because the marshmallow starts setting the moment it comes off the heat.

The Golden Rule: Do Not Press Hard

Spray a 9x13-inch pan with cooking spray. Transfer the mixture to the pan. Now listen carefully: do NOT press the mixture down firmly. I know it is tempting. I know it looks messy and uneven. But pressing hard is the single biggest mistake people make with this recipe. Use a lightly greased spatula or a piece of wax paper to gently, barely press it into an even layer. Light touch. Like you are tucking a baby into bed, not packing a suitcase.

Cutting and Enjoying

Let the treats cool at room temperature for at least 30 minutes before cutting. Use a sharp knife sprayed with cooking spray for clean cuts. Do not refrigerate them during setting because cold makes them hard and sad.

Store in an airtight container at room temperature for up to 3 days. For extra flair, drizzle with melted chocolate or press sprinkles into the top while the marshmallow is still tacky.

Tina's Tips

• Use fresh marshmallows. Old, stale marshmallows do not melt as smoothly and produce harder treats. If your marshmallows feel firm and dry, buy a new bag.
• More butter equals more gooey. Some recipes call for 3 tablespoons. I use 45g, which is about 3.5 tablespoons, because that little extra makes them noticeably more decadent.
• Cooking spray on everything. Your hands, your spatula, your spoon, your knife. Marshmallow sticks to literally everything, and cooking spray is the only defense.
• Never refrigerate Rice Krispies Treats. Cold firms up the marshmallow and ruins the chewy texture. Room temperature, always.
• Add mix-ins while folding for fun variations. Mini M&Ms, mini chocolate chips, or crushed Oreos folded in during the cereal step take these from classic to extraordinary.