For as long as I can remember I’ve enjoyed these crisp and chewy Rice Krispie Marshmallow Treats. Growing up, my mom made them for me and I’ve been making them for my family for over 20 years. They’re one of those treats that conjure up memories for childhood and fun. They’re SO not serious or sophisticated, just simple and yummy. They can be dressed up or served simple. Around here I usually keep them plain because that’s the way we love ’em. They always go over well whenever there’s a crowd of teenagers around and my teenagers still enjoy them after all these years.
A pan doesn’t last long because they pass as a quick on-the-go breakfast … a mid-morning snack … a meal replacement … an afternoon snack … a meal replacement … no just kidding … I draw the line at having them for supper … though they are made from rice, aren’t they? Hhmm.
We like our treats ooey and gooey, and made only with real butter. My kids have always asked me why my marshmallow treats always taste better than others they’ve tried and seriously, the only thing I can think of, is that I use real butter. Other than that, I don’t really do anything extra special. Here’s the long version of making these simple treats. They’re supposed to be one of the fastest cookies you can make but it’s probably my longest blog. Just wanted to make sure you got them just right so I’ve included a pictorial! Hope you like it.
Rice Krispie Marshmallow Treats
1/2 cup (25 ml) butter
1 teaspoon (5 ml) real vanilla
12 cups Rice Krispies cereal
16 cups (2 Qts.) marshmallows, either large or small will work.
This recipe fills a deep 9″ x 13″ glass baking dish and makes 20 large squares.
The first thing you want to do is melt your butter in a large pot. Keep your heat adjusted to medium-low and stir. You don’t want to burn all of that gorgeous butter~! Once your butter is melted, add your vanilla.
Than add your marshmallows. Stir the marshmallows into the melted butter to coat them. At this point you’ll want to turn your heat down a little just to make sure your marshmallows don’t burn.
… and stirring …… and just for fun … stir some more. See how the marshmallows are melting down. We’re almost there.
Hmmmm … okay, it’s really getting gooey now.
Look at that, we made it. There’s only little bits of marshmallow left to melt so remove your pan from the heat and give it a couple more stirs and you’re ready for the Rice Krispies cereal.
Start dropping in your Rice Krispies cereal and stir. You’ve got to get them all coated with the marshmallow goo.
Stir, stir, and stir some more until they’re all coated. Believe me, it will be worth it. See all the lovely marshmallow goo covering the cereal. The last thing you want is a dry batch of these because they become very hard and when you need to get out the butcher knife and heave with all your might on the handle to cut them, you know you’ve added too many krispies. Now go ahead and scoop out all that sweetness into a 9″ x 13″ glass baking dish. Coat your hands and fingers in a light film of butter and pat them down gently until they’re nice and even. A deep 9″ x 13″ pan holds a lot but I have 3 teenagers and a working man around the house … I need this size and then some.
So here they are, ooey, gooey Rice Krispie Marshmallow Treats. They can be stored at room temperature for a couple of days covered in plastic wrap or an airtight container … if they last that long.
Good luck & enjoy! I hope you stop by again soon!
This Sweet Wife ♥