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Looking to minimize the glue factor when making marshmallow rice krispie treats

RKTs have become my default substitute for baked sweets during this very hot, muggy summer.
I had been using Fluff that I had in my pantry for many years. It's gone now, so I bought regular marshmallows. I do not want to use the stove, so no double boiler method. I used a very large, microwave-safe Rubbermaid container to melt the butter and marshmallows. Though I used medium power, I got a volcano that overflowed and cemented itself to the glass tray. The mixture
wanted to stick to the interior sides of the container, and the silicone spatula, too, so the stirring was a struggle.

I guess I will try using Pam inside the bowl and on the spatula next time. Does anyone have any tips for making RKT assembly less messy? TIA

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  1. The only time I've ever seen or heard of making RKT without the mess is in television commercials. They seem to be able to do it with their grandchildren assisting and still come out neat and tidy. The spam or veg. oil trick helps, sometimes, but all-in-all I've come to believe that if it doesn't make a mess I've done something wrong. ;>}

    3 Replies
    1. re: todao

      Spam?? Are those island-style treats?

      1. re: ricepad

        You may have invented a new flavor there! (VBG). I was actually going for carrot cake flavor RKTs but though I used several tbsps of carrot powder, it didn't add color or flavor. But the golden raisins and ground up (in food processor) Trader Joe's dried baby pineapple made them good anyway. When I have dried carrot flakes, I'll give those a try.

        Thanks for the tip, Caitlin. I remember that as a kid, we kept our hands wet with water as we rolled them into balls rather than using spatula and pan.

        1. re: ricepad

          OK, OK, so I missed the typo. My face is red and my pride injured ... but I will recover.
          For the record "Pam" is a suitable lubricating product, "Spam" (which I incidentally had for lunch today) is not. ;>)

      2. I made tons of RKTs for bake sales in high school, and indeed the method I used was to spray everything - pan they got spread into, bowl I mixed them up in, spatula - with Pam. It was the only way I found to avoid the glue factor, as you aptly put it, and worked reasonably well.

        1. I make a lot of RKTs since they are gluten free. I've found that using a stick of butter rather than 1/2 as most recipes call for makes a better, easier to spread, less sticky RKT. I don't have the recipe at hand but I melt the butter, throw in a bag of large marshmallows, stir till melted, and add a pinch of salt, vanilla, and around 6 cups of rice krispies. I've never tried the microwave--maybe you could do it like chocolate--nuke 30 seconds, stir, repeat, repeat?

          1 Reply
          1. re: fleck

            Ditto that! Use a large bottomed soup pot, melt the butter over very low heat and butter the sides. Then use mini marshmallows, not large, and heat sooooo gently. The more you work 'em and the higher you heat 'em, the more they stick.

          2. I read that if you are melting marshmallows in the microwave, you need to stir them every thirty seconds. This should help Kīlauea from erupting.

            6 Replies
            1. re: Vidute

              Yes -- stopping the microwave lets the air escape!

              I spray the bowl and the pan, and keep my hands damp.

              1. re: sunshine842

                I spray or butter the spatula, too, which makes spreading 'em out a tad easier.

                1. re: sunshine842

                  This is the best trick I know related to RKT, as sunshine842 mentions: pat them into the pan with cold, wet hands. I don't bother greasing the pan and I generally run my hands two or three times, quickly, under running wet water, but I get a smooth-topped, well-packed treat with little fuss or mess.

                  1. re: fracklefoodie

                    That's what I do, too, although I do butter the pan. But, the wet hand trick really does work.

                    1. re: fracklefoodie

                      I'll have to try wetting my hands. I've always buttered mine.

                      1. re: Vidute

                        You'll have to go back and re-wet more often, but it's a LOT less messy than having butter halfway to your elbows!