Sometimes I get cooking ideas from food TV shows or restaurants, but this particular idea came from a friend. She happened to bring these gooey, sweet, rice cereal treats with a slight hint of salt and nuttiness to one of our book clubs, and I couldn’t stop eating them. So much so, that I always asked her to bring them to get togethers and she was kind enough to share the recipe with me.
The original recipe comes from Smitten Kitchen, but these just have a small addition… extra marshmallows (^_^), but they can be modified based on your preference of extra treats (or no treats) like M&Ms, nuts, crushed oreo cookies, or even slathering a layer of chocolate on top. Also, I’m not sure about you, but I’ve made Rice Krispies Treats plenty of times, but they ALWAYS end up being super hard. You don’t have to worry about that with this recipe!!
Fun Twist: Something I’ve done that was pretty fun was to use orange food coloring to die the melted marshmallow/salt mixure before adding in the Rice Krispies, make pumpkin shaped cylinders of treats, place a tootsie roll in the top middle to look like a stem, and pipe a face/a leaf to make your own personalized Halloween themed Rice Krispies Treats (^_^).
What You’ll Need:
4 oz of Unsalted Butter (plus more to grease the pan)- 15 oz of Marshmallows (I use mini marshmallows for easier melting)
- 1/4 TSP of Sea Salt (I’ve used the bigger crystals and finely ground crystals, the finely ground makes it a little saltier, but still COMPLETELY edible)
- 6 cups Rice Krispies cereal (I’ve tried it with the no name brand, but the texture is a little off)
Step 1: Prepare the Pan
Butter the inside of an 8x8x2 in square pan.
Note: You can use whatever size pan you want, the only difference will be the thickness of the treats.
Step 2: Browning the Butter
Melt the butter in a heavy bottomed big pot (think of the big pot that comes with the pasta strainer in our pot set) over medium heat. The butter will melt, be slightly foamy, then begin turning darker shades of brown. You’ll notice the milk solids from the butter turning brown and settling to the bottom of the pan. Once you’re done browning the butter, turn the heat off. MAKE SURE YOU KEEP AN EYE ON THE BUTTER!!! Once the butter starts browning, it goes pretty fast!
TIP: Using a light colored pan will make it easier for you to see the butter turning brown.
Step 3: Mix Everything Together and Put It In the Pan
Pour 10 oz of marshmallows into the pan and stir. The residual heat from the butter will be PLENTY to melt the marshmallows. Stir in the salt.
Stir in the Rice Krispies. Stir in the remaining marshmallows (or whatever extra you want to put in. Heck, be adventurous and spice it up with two different extras!).
Step 4: Put It In the Pan
Pour the mixture into your prepared pan and flatten until fairly even.
TIP: If you want to use your hands, spray some nonstick cooking spray on your hands before you touch the gooey mixture so stays stuck to itself and not you (^_^).
Step 5: Cool
This is the hardest part, sitting it aside for it to firm up. Who am I kidding, I dug in to the gooey-ness after one minute of waiting. If you actually wait until it is cool, the treats will be easier to cut and will stay together. Enjoy!
- 4 oz of Unsalted Butter (plus more to grease the pan)
- 15 oz of Marshmallows (I use mini marshmallows for easier melting)
- 1/4 TSP of Sea Salt (I’ve used the bigger crystals and finely ground crystals, the finely ground makes it a little saltier, but still COMPLETELY edible)
- 6 cups Rice Krispies cereal (I’ve tried it with the no name brand, but the texture is a little off)
- Grease an 8x8x2 in pan with butter.
- Melt butter until brown. Turn off heat.
- Add 10 oz of marshmallows, stir until melted.
- Stir in the salt.
- Stir in the Rice Krispies.
- Stir in remaining marshmallows.
- Pour mixture into prepared pan.
- Cool, Enjoy!
Fianlly! This is just what I was looking for.
Thanks! Hope you enjoy!!