In this blog, we always strive to make the routine extraordinary, and Rice Krispy treats are a case study. No one would argue that they are not a decades-old fan-favorite, a staple for the egg and gluten-free and probably the most popular ‘bring-your-own’ at PTAs and bake sales across the country. There are a few issues that nearly always affect the enjoyment of these ubiquitous ‘baked’ treats. Such as:
- Bad mouth feel: Made with stale cereal
- Too hard: Not enough marshmallow
- Boring: Zero flavor; or a tiring homogeny of flavor
- Greasy: too much butter
- Loose: too much marshmallow
I confess, in my years of making these I have encountered (i.e. caused) all of the above problems. There are slight differences in recipes on the Rice Krispy box and the Stay-Puft marshmallow bags, not to mention the Internet. Everyone has different “twists” and tweaks to make but I wanted something that was not just good but PERFECT. I did briefly experiment with using Cocoa Krispies and Fruity Pebbles once for a tri-fecta of different kinds and different flavors, but I found that the artificial flavors of these cereals created a terrible aftertaste.
Also, there a number of different marshmallows on the market ranging from the Stay-Puft brand to Vegan-friendly types, and of course, if you have patience, lots of sugar, time and a candy thermometer, it’s not that hard to make them on your own. But I digress.
The Breakthrough: I found that mixing in chocolate (Specifically this) cereal, the treats had a varied, and better flavor profile. Of course if you are a reader of this blog you know that I added vanilla and salt as well. And of course, used more marshmallows. Lastly, I have an aversion to making anything in an 8×8 pan, though I can’t explain why, but it leads me to only want to make things in a 9×13 pan.
- 4.5 cups of Rice Krispies cereal
- 2 cups of Chocolate Koala Crisp cereal
- 60 StayPuft marshmallows (that’s 1 1/2 bags)
- 6 tablespoons of unsalted butter
- At least one tablespoon of McCormick natural vanilla extract
- A pinch, or up 1/8th tsp of salt to taste
- Spray a 9×13 pan with PAM or the equivalent. Add parchment paper.
- In a large bowl, completely combine Rice Krispies and Chocolate Krispies.
- Melt the butter in a dutch oven.
- Add 60 marshmallows; stir until completely melted.
- Add salt; vanilla, turn off heat, or turn to low (depending on your stove)
- Add krispy mix, one cup at a time. (It’s helpful to have two people doing this).
- When desired consistency has been achieved, turn out contents of dutch oven into 9 x 13 pan.
- Spray a spatula with pam and level the mixture.
- Turn onto a cutting surface and cut into small squares; this will allow people to eat more of them which is better than people eating one and longing for more.
- Place extras in a ziploc bag. Add to lunches or bring to office as necessary.