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How to make Rice Krispie treats - what are your tips and secrets?

post #1 of 10
Thread Starter 

What are your secrets for making Rice Krispie treats?  Do you follow the recipe on the box?  Do you just do squares, or do you make them another way?  Any secrets for making them soft and chewy without getting hard too fast?  Generic rice cereal, or real Kellogg's Rice Krispies?  

post #2 of 10
I'd love to know how people get them soft. I follow the recipe on the box and it always turns out crunchy for me. So I make peanut butter ones instead.

And I buy brand name kelloggs rice krispies. The other brands disintegrate.
post #3 of 10
Thread Starter 
Quote:
Originally Posted by swishina View Post


And I buy brand name kelloggs rice krispies. The other brands disintegrate.

 

I agree.  I don't buy generic.  They have to be real Rice Krispies.

 

Mine are soft the first day but then turn hard as a rock.  Any advice?

post #4 of 10

I will use generic cereal, but I also use real butter, not margarine, and marshmallows - not marshmallow creme, and not the sugar-free ones. I just keep them covered tightly and they don't dry out. Of course, they also never last more than a day or two before they're all eaten.

post #5 of 10

Mine turn hard as rock too.  I think it has to do with cooking the marshmallows too long.  I like using real rice krispies, and fresh marshmallows.  I also use double the marshmallows and butter.  @swishina , how do you make the peanut butter ones?

post #6 of 10
Use mini marshmallows and real butter. Mix marshmallows until almost melted take off burner and mix in cereal. Store covered.
post #7 of 10
Quote:
Originally Posted by JenJoe725 View Post

Use mini marshmallows and real butter. Mix marshmallows until almost melted take off burner and mix in cereal. Store covered.

This is what I do as well. Fresh mini marshmallows every time, real Rice Krispies too. I make mine in an 8x8 buttered pan so they are super thick like a brick!! I also use sprinkles and some times take them out of the pan, shape them into ovals and stick a Popsicle stick in them and then bag them individually in sandwich bags and tie with curly ribbon. I really only fuss like this for bake sales.
post #8 of 10

Maybe I am cooking my marshmallows too long, too. Of course I use real butter and mini marshmallows, like the recipe calls for.

 

Here is my recipe for Peanut Butter Rice Krispie treats. Some people call them scotcheroos. @lamby248 

post #9 of 10

I tried making regular Rice Krispie treats with the recipe from the box and the tips above and they actually turned out!  I used regular sized marshmallows, but I took the pan off the burner before they had completely melted. Then, I stirred a few more minutes before adding the Rice Krispies.

 

It does say on the recipe that they are best the first day, but the ones I made are still good.  It definitely made a HUGE difference to not overcook the marshmallows. The last time I made them, green for St. Patrick's Day, they were so crispy, pieces broke off everywhere when I tried to cut them. It was embarrassing.

 

We made Rice Krispies Easter Eggs.

post #10 of 10

I just keep them stored air tight and they stay soft and chewy even after a few days. Most anything will get stale or dry out if you leave it sitting around. I use the directions on the Rice Krispies box and make no "healthy" substitutions in the ingredients.

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