Double the Fun: Ultimate Rice Krispie Treats with Extra Marshmallows

The Ultimate Marshmallow Experience: A Game-Changing Rice Krispie Treat Recipe

When it comes to Rice Krispie treats, there’s one undeniable star of the show: the marshmallows. Those fluffy, sugary clouds bring an unparalleled level of joy to this childhood classic. So, why settle for a measly amount of marshmallows when you can have a marshmallow extravaganza?

The Perfect Balance of Texture and Taste

While it’s tempting to go all out and add an excessive amount of marshmallows, there’s a delicate balance to strike. Too many marshmallows can result in a sticky, unmanageable mess. To avoid this, our recipe employs a clever hack: folding in extra marshmallows at the end of the process. This ensures the marshmallows remain whole and the treats retain their satisfying crunch.

A Recipe That Will Satisfy Your Sweet Tooth

These indulgent treats will keep for up to 3 days when stored at room temperature, but let’s be real – they’re unlikely to last that long. With their irresistible sweetness and chewiness, they’ll disappear in no time.

Rice Krispie Treats with Double Marshmallows Recipe

Makes 15 squares
Total time: 15 minutes, plus cooling time

Ingredients:

  • 11 cups miniature marshmallows
  • 8 tablespoons unsalted butter (1 stick), plus extra for buttering the spatula and dish
  • 8 cups puffed rice cereal, such as Rice Krispies

Instructions:

Preparation is Key

Coat the bottom of a metal spatula and a 13-by-9-inch baking dish with butter. Set aside.

Melting Magic

Combine 8 cups of the marshmallows and the butter in a medium pot and cook over medium-low heat, stirring frequently, until melted and smooth, about 8 minutes.

The Cereal Connection

Remove from heat and stir in cereal until well coated. Add remaining 3 cups marshmallows and stir just until mixed.

The Final Touches

Immediately turn the mixture into the prepared baking dish and use the buttered spatula to uniformly flatten. Let set up until room temperature and firm, about 45 minutes. Cut into 15 (2-1/2-inch-by-2-1/2-inch) squares and serve.

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