How can you go wrong with some form of butter, marshmallows and rice krispies? I really can’t think of an end result that wouldn’t be awesome.
I’m always in the market for new rice krispie creations, and today I’m sharing 3 of my favorites. And I want to hear your favorites in the comments below, so if you have a fun combo, feel free to shout it out!
First things first: let’s talk about ratios. What? Science? Not really, but here’s the deal: the ratio on the box of marshmallows for making rice krispie treats is wrong. The amount of marshmallows is never enough and you don’t get that super gooey bite every time. So after years and years of really hard work (it’s a tough job but I’m happy to take on that burden), I’ve finally figured it out! It’s a simple recipe that you can jazz up as you need:
4 tablespoons butter 5 cups miniature marshmallows 5 cups rice cereal
The method is easy and classic: melt the butter, add the marshmallows and mix until smooth, then add the rice cereal. Stir until evenly coated, then transfer to a buttered pan to cool.
That’s it in its simplest form. From there, you can get creative. Here are 3 of my favorite ways to pump these up!
Cookies and Cream. Simply make the traditional recipe but add 3/4 cup ground up sandwich cookies. It’s best to add these in when you’re adding the rice cereal. Then just transfer to the pan and go to town!
Strawberries and Coconut. Same deal as the cookies and cream but instead of adding pulsed sandwich cookies, add 1/2 cup freeze fried strawberries and 1/4 cup shredded sweetened coconut. Bam. Done. (And I’ll let you in on a secret: this is my absolute favorite!)
Browned Butter. Instead of just melting your butter in the first step, take it a step further and brown the butter before adding marshmallows. That gives it a nutty flavor that’s extra delicious!
Recipe Rice Krispies 3 Ways October 29, 2015 0 Prep Time: 15 Minutes Difficulty: Easy Cook Time: 5 Minutes Servings: 8 Servings 4 Tablespoons Butter 5 cups Miniature Marshmallows 5 cups Rice Cereal FOR THE COOKIES AND CREAM: 3/4 cups Crushed Sandwich Cookies FOR THE STRAWBERRIES AND COCONUT: 1/2 cup Freeze-dried Strawberries 1/4 cup Shredded Sweetened Coconut For simple rice krispie treats: In a nonstick skillet, melt butter (see below for browned butter version). Add marshmallows and mix until smooth. Add rice cereal and stir until evenly coated with marshmallows. Transfer the mixture to a buttered 9x9 pan and let cool. For cookies and cream: Follow the basic method above, adding crushed sandwich cookies along with rice cereal. Transfer to the pan and let cool. For strawberries and cream: Follow the basic method above, adding freeze-fried strawberries and coconut along with rice cereal. Transfer to the pan and let cool. For browned butter: Instead of simply melting the butter in thebasic method, take it a step further and brown the butter before adding the marshmallows. (To brown the butter, continue heating the butter over low to medium heat until it starts smelling like toffee and you see brown bits in the butter.) Doing this gives the treats a nutty flavor and makes them extra delicious!
Gaby Gaby Dalkin is a cookbook author, private chef and food/lifestyle writer based in Los Angeles. Her food blog, What’s Gaby Cooking, is a playful, fun, inspiring, sun-soaked destination for everyone who aspires to live the California Girl life. Over on What's Gaby Cooking, she's are all about being healthy, fit and adventurous, but she's also real. She loves a juice cleanse, but also likes the occasional grilled cheese. She's big on finding balance, because whether you’re cooking, cocktailing or traveling, it all benefits from a creative, can-do mentality that's both planned and spontaneous, practical and a little bit quirky. (11) Follow Gaby: Gaby's blog:
