Rice Krispies Treats® Recipe


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Recipe and photo from Kellogg's Rice Krispies' web site. This is a trademarked recipe from the Kellogg Company. As such, you may not sell the recipe, but can use and enjoy it. I have slightly adapted the recipe.

Rice Krispies Treats are delicious candy-like squares that are made with rice cereal, melted marshmallows, and butter. This is the recipe that originally was on the back of their cereal box. This classic treat is always a favorite with children and a crowd-pleaser. My children loved this recipe when they were young.

Kellogg's® Rice Krispies Treats® were invented in the 1930s. Iowa State University of Science and Technology officially credits the development of Rice Krispies Treats to Mildred Day, who died in June 1996 at the age of 92. She worked for the Kellogg Company and used the cereal to develop the snack as a fundraiser for a Camp Fire Girls fundraiser. The recipe was first published in 1941 and has been such a success that Kellogg's has been selling a pre-made version of Rice Krispies Treats for the last ten years.

Rice Krispies Treats®

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Rice Krispies Treats Recipe:

Recipe Type: Cookies, Christmas Cookie, Marshmallows
Yields: 24 bars
Prep time: 15 min


Ingredients:

3 tablespoons butter*
1 package (10 ounces or about 40) regular marshmallows or 4 cups miniature marshmallows**
6 cups Rice Krispies®***

* Diet, reduced calorie or tub margarine is not recommended.

** 1 jar (7 ounce) Marshmallow Fluff/Cream can be substituted for marshmallows.

*** If Rice Krispies are not available where you live, crisped rice (or for that matter any puffed cereal) can be substituted.


Preparation:

Either butter or use non-fat cooking spray to coat a 13 x 9-inch baking dish or pan. I also line the pan with parchment paper for easier removal.

In a large saucepan over low heat, melt butter. Add marshmallows and stir until completely melted. Add Kellogg's Rice Krispies cereal; stir until well coated. Remove from heat.

Using buttered spatula or waxed paper, press mixture evenly into prepared baking dish or pan. Using a sharp knife or a pizza cutter, cut into 2-inch squares when cool. Hint: To help prevent sticking, rinse a large, cold spoon to press the mixture into the pan. Cut squares into the size needed to fit your cookie cooker. Coat the inside of your cookie cutter with vegetable spray.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Makes 24 squares.
 


Variation Ideas:

Mix in M&M’s candy

Mix 1 cup milk chocolate chips in with the cereal before pouring into the marshmallow mixture

Make them with Cocoa Krispies cereal

Add food coloring in the marshmallow mixture after you remove it from the heat, before you put in the cereal

Cut into different shapes with various cookie cutters

Stir in 1/4 cup of peanut butter with the marshmallows

Mix in broken up toffee candy

Mix in broken up candy canes or peppermint candies

Roll into balls and coat with melted semi-sweet chocolate chips

Use colored marshmallows

Add 1 cup cut dates or raisins

Add 1 teaspoon pure vanilla extract



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