A whole stick of butter (8 tablespoons) makes Rice Krispie Treats so much better! They come out softer and buttery!
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6cupsRice Krispies cereal
10ouncesmarshmallowsabout 40 or 5½ cups miniature marshmallows
Butter or spray a 13 x 9 x 2-inch pan.
If you are using candied sprinkles on top, have them ready before you start to cook. You have to sprinkle them on top while the mixture is still stickly.
In a large pan on the stovetop, melt the butter over low heat.
Add the marshmallows and stir until they are all melted, and the mixture is creamy.
Remove from the stove and add the Rice Krispies cereal. Use a large spoon to mix it well.
Quickly spread the mixture into the prepared pan. Use wet hands to press it down evenly.
Add candied sprinkles on top if you’d like. Do it quickly before it sets!
Cool. Cut into squares.
MICROWAVE DIRECTIONS: In a microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue the recipe above from step 5.FREEZE: You can freeze Rice Krispie Treats for 6 weeks. Put them in freezer containers separating the layers with wax paper or parchment paper. Defrost them at room temperature for about 15 minutes before serving.VARIATIONS: There are hundreds of recipes out there for variations: chocolate ones, peanut butter, smores, sprinkle ones, frosted ones, shapes on a stick, and on and on!