Rice krispie treats are a childhood favorite for many, and with good reason. They’re absolutely delicious. But if you’ve only ever tried the version from the store, you’re in for quite a treat.
What makes it better than the store?
There’s often very little reason to try and recreate the easy and cheap junk food in the snack aisle, but rice krispie treats are an exception for many reasons…
- It tastes WAY better –The use of butter over the store bought shortening adds another level of flavor that is only enhanced by the browning of the butter. Combining marshmallows and rice krispies manually creates a much more satisfying chewy and crispy texture than prepackaged. And to cap it all off, a tiny pinch of salt brings everything together.
- It’s Cheaper – The ingredients in this recipe cost me $5.01 and made 16.1 ounces of rice krispies, roughly 30 cents per ounce. I bought an 8-piece box at the store for $4.43 cents, with each piece weighing 0.78 ounces. That’s about 70 cents per ounce. Buying it from the store is more than twice as expensive than making it from scratch.
- It’s quick and easy – It only takes 10 minutes to make, and there’s only four ingredients needed (three if you’re using salted butter).
Before you begin
While making rice krispies is a straightforward process, there’s a couple things to keep in mind:
Don’t overwork! The best part of rice krispies is the soft chewy texture. If the mixture is roughly combined or pressed too hard when shaping, the cereal will compress and create a harder texture. Unless you’re trying to build a house avoid making rice krispie bricks.
Don’t store it in the fridge! Rice krispies will become stale within hours of being stored in the fridge. Instead, store them in an airtight container at room temperature for up to four days. It is also possible to freeze rice krispies, just let them defrost at room temperature for at least 30 minutes before eating.
Better than Storebought Rice Krispie Treats
Servings
16
servings
Prep timeminutes
Ingredients
5 tbsp unsalted butter
1 10oz bag mini marshmallow
5 cups rice crispies
⅛ tsp salt
Directions
- In a pot, melt the butter on medium heat. Once fully melted, turn the heat to low and stir frequently until the milk solids in the butter start to brown.
- Immediately add about 3/4ths of the marshmallows to the pot and mix, ideally with a silicone spatula, until fully melted.
- Add the cereal and the remaining marshmallows to the pot. Gently fold until fully combined
- Add the rice krispies to a sheet of parchment paper. Using the excess edges of paper, gently shape into a rectangle with your hands.
- Let cool at room temperature for at least 30 minutes. Cut into pieces and enjoy.
Notes
- *omit the salt in this recipe if using salted butter
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