Rice Krispies Treats
Melt the butter and marshmallows over low heat — rushing with high heat makes the marshmallows seize into a stiff, chewy brick instead of a soft, gooey mass. Press the mixture gently into the pan with buttered hands, not a spatula, to avoid compacting it into a dense block.
Dessert · No-bake • 15 min
Servings:12 servings
Ingredients
- 6 tablespoons unsalted butter
- 1 bag (10 ounces) mini marshmallows, plus ½ cup reserved for folding in
- ½ teaspoon kosher salt
- 6 cups (about 6 ounces) crispy rice cereal
Steps
- Grease a 9×13-inch baking pan with butter or line with parchment paper.
- In a large pot over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams, then turns golden with brown flecks and smells nutty, 3–5 minutes. Watch closely — it goes from brown to burnt quickly.
- Reduce heat to low. Add the marshmallows (except the reserved ½ cup) and salt. Stir constantly with a silicone spatula until completely melted and smooth, about 2 minutes. Remove from heat.
- Immediately add the cereal and fold until every piece is coated. Gently fold in the reserved ½ cup marshmallows — these will stay whole and create soft pockets in the finished bars.
- Scrape the mixture into the prepared pan. Using a buttered spatula or wax paper, press gently into an even layer — don't compact. Cool at room temperature for at least 30 minutes before slicing into squares.
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