While almost everyone is familiar with the classic recipe for Rice Krispies Treats, slight variations on the original abound. We think our recipe gets them just right, with the perfect ratio of marshmallow and butter to cereal for a bar with the sticky chew that kids love and that adults remember fondly. The basic procedure is the same as the back-of-the box recipe: Melt butter and marshmallows, mix in cereal, and press into a pan it couldn’t be simpler. But we like a generous portion of these cereal treats; for thick, substantial squares, we pat the mixture into an 8-inch square pan instead of the usual 13 by 9-inch pan. Adding a little salt to the mix kept sweetness in check. Greasing the knife we used to slice the bars ensured that we were able to produce neat, easy-to-cut squares. These rice crispy treats are delicious as is, but their simplicity also makes them an ideal backdrop for a whole host of flavorings and mix-ins, so we developed several variations sure to please any crowd. Any brand of toasted rice cereal will work in this recipe.
Ingredients
- 3 tablespoons unsalted butter
- 10 ounces marshmallows
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 5 cups (5 ounces) crisped rice cereal
- Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
- Melt butter in Dutch oven over low heat. Add marshmallows, vanilla, and salt and cook, stirring constantly, until melted and smooth, about 6 minutes. Off heat, stir in cereal until incorporated. Transfer mixture to prepared pan and press into even layer with greased spatula. Let treats cool for 30 minutes. Using foil overhang, remove treats from pan. Cut into 16 squares and serve.
