Favorite rice crispy treat recipe?
I am looking for a good rice crispy treat recipe (or some variation thereof) to make for a bake sale. Any suggestions would be appreciated. I plan to make something which can be cut into squares. I don't plan to put them on sticks.
my vote goes for PB drizzled with (or half-dipped in) chocolate, or the browned butter variety.
well, schools usually provide guidelines ahead of time for these things, so i'm sure the OP took that into consideration if it was necessary. this thread is from a year ago so it's obviously too late to do anything about it now, but it's certainly good for everyone to keep in mind going forward.
My favorite is the basic recipe but I usually also make a chocolate chip version. For that one I make the basic recipe and after mixing in the marshmallows I add a 6 ounce bag of semi sweet chocolate chips.
You can add any kind of chip I suppose, or m & ms too.
I had also discussed next time adding in peanut butter. You can google peanut butter marshmallow krispie squares and a whole bunch of recipes will come up.
I find that people love rice crispy treats, they are always first to go when I bring them to a party.
White Chocolate Macadamia
Try replacing some of the melted marshmallow with melted white chocolate. If the recipients like nuts, try adding macadamia nuts as well.
White Chocolate Raspberry
Melt some raspberry preserves in with the marshmallows and butter, then stir in chopped white chocolate at the end.
Mix some espresso powder into the marshmallow/butter, and stir in chocolate chips at the end.
I use the recipe on the rice krispie box, and I like to dip one end in dark chocolate. add some tiny non-pariels is fun. I haven't done this yet but will be. Granny Smith apple carmel, cover with rice krispies and then some dark chocolate.Oh and look at this.
http://www.flickr.com/photos/ntime60/... and you wouldn't have to use sticks.
I'd add chocolate just because I'm that kind of girl.
Always, always double the amount of marshmellows! Chocolate and PB sounds good, but doubling the marshmellows is a must. My Nana used to add in a bag of mini marshmellows too, near the end of the stirring, so they don't completely melt.
I made them last week and added Valrhona feves, in a single layer between layers of warm, gooey cereal.
For adult parties I like to use the traditional recipe,
make small bite sized squares, and soak them very briefly in
a shallow plate with a touch of 151 rum.
I haven't tried this, but here's what must be the original recipe from 1950. This appears to be before they were called rice crispy treats and were called "Crispy Candy".
Original Rice Krispies and Marshmallows "Crispy Candy" recipe - 1950
(Later known as Rice Krispie Treats)
1/4 cup butter
1/2 pound marshmallows (about 2-1/2 dozen
)1/2 teaspoon vanilla flavoring
5 cups Kellogg's Rice Krispies
1. Cook butter and marshmallows
over boiling water until syrupy,
2. Add vanilla, beat thoroughly.
3. Put Rice Krispies in greased large
bowl and pour on marshmallow
mixture, stirring briskly.
4 Press into greased shallow pan;
cut into squares when cool. Yield:
24 squares, about 2 inches each
(13 x 9-in. pan).
Source: November 1, 1950 Rice Krispies ad
in Ladie's Home Journal Magazine
These are THE BEST! They are more candy-like than the marshmallow ones, and they really taste like peanut butter.
Peanut Butter Rice Krispie Treats
2 cups granulated sugar
2 cups (22 ounces) light corn syrup
2 1/2 cups creamy peanut butter (I prefer JIF)
6 cups Rice Krispies
Line a 13 by 9 pan with foil. Spray lightly with nonstick cooking spray.
Place sugar and corn syrup in a large saucepan. Bring to a boil over high heat. Continue to boil for 50-55 seconds. (I know that sounds fussy, but it is the most important step. It guarantees the perfect texture.)
Turn off burner and remove the pan from the heat. Stir in the peanut butter until incorporated. Then stir in rice krispies. You want to still have some candy remaining without rice krispies. You do not want to add more than 6 cups. I usually have about 1/4 cup left at the end. You do not want them too dry.
Spread the mixture evenly into prepared pan. Let cool before cutting into squares.
Okeydokey, just in case anyone else is reading along...I wanted the old school Marshmallow Treats recipe from the box and called my mom for it...it's ALMOST the same as the recipe Antilope posted from LHJ, EXCEPT:
inclusion of vanillla (nice!)
WAY TOO FEW MARSHMALLOWS...this will make something a whole lot more like Fiddle Faddle (popcorn 'n toffee)...in other words, NOT chewy like you expect from a Marshmallow Treat, but hard 'n crunchy. :( Not what this kat was after, but live and learn.
By the way, not your fault--I mixed and matched the recipe above with the original one and mixed up the marshmallow amount from the above recipe rather than Mom's from the box. I just browned the butter (which is a nice changeup for sure)...and despite the fact they didn't come out the way I wanted, half the pan is gone and I only shared three. MOO! :)
Anyway, the original recipe calls for the ENTIRE 10 oz. bag of marshmallows if you want chewy treats. And boy, I hope you have more upper body strength than I do...making these always makes me feel like my arm is gonna fall off!
I recently rediscovered a childhood favourite. I think my mom had a Rice Krispies recipe book at some point, and the one that got made again and again was this Peanut Butter/Chocolate Rice Krispie Roll. You make a modified square with peanut butter and corn syrup, and spread it out on a jelly roll pan. Then combine cocoa, butter, icing sugar and corn syrup for the filling, spread it on, roll it up like a jelly roll, and cut into slices. It tasted just as good as I remember! Incredibly rich, but I love PB&Chocolate, so I loved it.
I like to use Cocoa or Fruity Pebbles instead of Rice Krispies. The last time we had them, we used Fruity Pebbles and included dried cranberries, then dipped them in melted chocolate. They look wacky (it's a whole lot of colors), but I was amazed at how quickly they disappeared at work.
Try using puffed whole rice from health food store. Tons more nutty flavor in that rice.
Forget the marshamallows and corn syrup. Just melt white choc with a touch of salt, pour over and and stir to coat the rice and any add-ins.
Or do a thin layer, top with crushed salted pistachios or macadamias, then a top layer. Cut into 1"x2" bars and garnish each with a touch of ground nuts.
How about Bananas Foster Crispies? Melt white chocolate, flavor with rum and banana extract, cinnamon and salt. Use some rum-soaked (and patted dry) raisins as add-ins.
re: toodie jane
I have used Special K as the cereal to make them "healthier." (Who am I fooling!) I also have made a variation that I may be incorrectly remembering from many years ago: melt 1 package butterscotch morsels with a large glob of peanut butter in a bowl in microwave, little by little, stirring to be sure it doesn't burn and/or seize. When melted, stir in an appropriate amount of rice krispies, and turn out onto a foil-lines pan. When cool, lift the whole thing, peel off the foil, put the thing back into the pan (with the bottom now on top), melt semi-sweet chocolate, slather it on top, cool again and cut into squares. Best when stored in the fridge. Very, very delicious.
I stopped making rice crispies treats because they started adding too much sugar to rice crispies. Between the sugar in the marshmallows and the sugar in the crispies, it was overkill. I recently noticed that Trader Joes came out with a house brand of crispies and was able to try a sample. It looks like I'm back in business- the TJs crispies aren't overly sweet at all.
Sorry to poke fun--but your post gave me a laugh! Rice Krispies having too much sugar--that's a good one! But the whole bag of melted marshamllows was OK, then?
Treats are tasty when made with chocolate or peanut butter, but ANY of them are tooth-achingly sweet. I'd rather eat fudge or rocky road, but it's just different strokes, I suppose.
Apologies--I really wasn't mking fun of you--it just sounded hilarious the way it came out. I guess it was the mood I was in. But I understand what you're saying; maybe the same way TJ's O's taste way better than today's Cheerios. They're paler, but have a more rounded and deeply toasted flavor. Cheerios are anemic in comparison.
And since we're talking about candy made from cereal in this thread, if you like chocolate, stir some melted milk chocolate into a big bowl of cheerios, toss in some chopped nuts or prunes if you like, and stir to coat. Drop by the spoonful onto parchment or waxed paper. When firm, store airtight and out of sight. Delicious.
We sometimes add peanut butter, sometimes M & Ms, but always add at least a teaspoon of vanilla to the marshmallow/butter mixture just before mixing with the cereal. We also frequently use Coco Krispies and Fruity Pebbles (or the knockoffs) but mix it about 1/2 and 1/2 with the regular crispie cereal.
I must say, I am intrigued with the bacon fat idea. Not so sure how the kids would feel. They did like the bacon/chocolate chip cookies though.