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Mar 18, 2013 01:11 PM

Recipe for Rice Krispy Treats from Scratch

No premade marshmallows.

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  1. I'd like this, too. I'd like to control the chemicals and the excessive sugar.

    1. Alton Brown has a recipe for Homemade Marshmallows:

      1. This recipe uses caramel instead of marshmallows.

        It seems like a good idea, but I'll be honest, I found it really, really sweet. Still, it may be something that could work with a little tweaking.

        2 Replies
        1. re: Skippy1414

          Could you have added more RK to it? I tend to increase the RK by 10-20% because I love carbs, the texture, and to downplay the sweetness.

          Anyway I think you can do peanut butter RK treats which don't use marshmallows. The recipe I used used corn syrup though, so if you're not into that maybe honey could work.

          Otherwise try making marshmallows.

          1. re: Skippy1414

            I'll try this one, I love caramel.

            If you found it too sweet, try taking the caramel to a darker color, I take until it starts smoking.

          2. So I did make a batch last night. The marshmallows were a gelatin-stabilized meringue from David Lebovitz. The problem I ran into was that the Rice Krispies cereal absorbed a lot of the moisture from the fresh marshmallow (the recipe does say to leave out for 4 hours to dry and firm, but I was hoping to clean fewer pots.) So it's not really crispy but I will put the pan into a medium temp oven tomorrow and see if I can toast it a little.


            1. It is possible to make rice krispy treats from commercial marshmallow cream/fluff, which doesn't require gelatin, so I wonder about making it (uses egg white) from scratch and using it instead.

              I found this blog entry that uses homemade marshmallow cream in some:
              This is what I had in mind.

              I frankly don't see how rice krispy treats won't be excessively sweet, though -- isn't that the point? I hope you don't go for homemade crisped rice, though!