It’s a high pollution day here in Shanghai. On days like this I find it best to lock the doors, turn on the air filters, look up recipes and get cooking. First thing on the burner… Rice Krispie Treats (and the last thing for the day since my oven door EXPLODED while I was preheating it to make Chicken Wings!). but I’ll be honest the last few times I’ve made them I wasn’t pleased with the results. They were too crunchy and not gooey enough. Gooeyness is key to the perfect Rice Krispie Treats.
So today I focused on my mission of creating the Gooiest Rice Krispie Treats this side of the Pacific. I found a recipe on Pinterest from Sprinkle Some Sugar that I was sure would work. Her recipe calls for folding in unmelted marshmallows after combining the melted butter and marshmallows with the cereal. But while I made it following the directions, it was obvious that this was just a smidge too gooey so I upped the amount of cereal and the results were well…. Perhaps this picture can give it more justice than words…
Rice Krispie Treats are very subjective. So feel free to adapt the recipe to suit your taste but remember if you don’t put enough marshmallows the treats will end up hard yet too much marshmallow and they’re going to fall apart in your hands.
Depending on how gooey you want your treats, you could add more or less cereal. Start with 9 cups and slowly add up to 3 more cups, one cup at a time. I prefer my treats thinner so I used a 11×15 pan that I bought years ago in Germany. Up to you.
Gooiest Rice Krispie Treats
- 4oz (113g) Butter
- 2 x 16-oz (2 x 450g) bags of Marshmallow, reserve 5oz (140g)
- 12 cups (300g) Rice Krispie Cereal
- Line a 9×13 baking pan (or longer if you prefer thinner treats) with aluminum foil and lightly spray with cooking spray.
- Cut reserved 5oz (140g) marshmallows in half.
- Melt butter on medium. Add all but 5 oz (140g) marshmallows and stir occasionally until marshmallows are just about melted. Remove from heat.
- Stir in the first 9 cups (225g) of cereal and stir so completely combined. At this point you can add more cereal if you wish but remember to add it 1 cup (25g) at a time.
- Once you’ve reached your desired consistency fold in the reserved marshmallows.
- Pour mixture into prepared pan pressing down with a spatula (sprayed with cooking spray to prevent sticking) or your hand (also greased). Press down but don’t overpack it because it all get hard when the marshmallow sets at room temperature.
- Now you’ll need a bit of patience. Allow to cool completely before cutting into.
- Store in air right container (if you have any left!)