Rice Krispie Treats

I have tears in my eyes. The years of being scoffed at for loving these treats was painful. I am a legitimatized connoisseur. Dear Scott, may Snap, Crackle, and Pop forever shine on you with great fortune and good health!

Rice Crispie Treats were the very first thing I made in my mom's kitchen. I was 9 years old. I made them again and again. She was patient as it started my love of being in, and making messes in, the kitchen to cook other things. She died last year. I miss her more this Christmas than my first one without her last year. I will think of her and the wonder of that first childhood experience of making something successful and delicious to eat as I use this new and improved recipe.

I do all of these things but have never added salt! Me and salt get along, so will need to try this version! Also, growing up my mother put chopped walnuts in almost every baked good... including Rice Krispie treats. I highly recommend.

If you want to take the brown butter flavor to the max, try adding ⅓ cup nonfat dry milk to the butter once it foams, and stir constantly for 5 minutes, breaking up clumps as best you can, until the mixture is a dark nut brown color.

I haven’t checked this against the recipe but you can make these in any portion size. Just do a 1:1 ratio for butter (tablespoons) plus marshmallows and cereal (cups). For example, 2 T butter 2 cups mini marshmallows 2 cups cereal. Just add the other things listed in the NYT recipe.

Warning, lots of marshmallow bags are currently 10oz and this recipe called for 12oz!

These are delicious! The browning of the butter and the addition of salt make them much better than the standard treats I was used to. My four year old make these and he did almost the whole recipe himself, but he got bored waiting for the butter to brown. We used a Dutch oven and it took maybe 10 minutes on low heat to brown, not 2 as the recipe suggests. My husband suggested we add M&Ms so we mixed those in at the last step and the result is delicious! Salty, sweet, crunchy, gooey heaven :)

I’ve always followed the classic recipe, cutting back a bit on the Rice Krispies to add in yummy Cocoa Puffs. (A never fail hit at bake sales!) I’m looking forward to trying these.

I only wish I had more mouths to eat all of this. These are insane.

With more than twice the butter of the OG recipe and added salt and vanilla, it’s no surprise that these are irresistible and delicious, but the real secret sauce in this recipe is the low and slow temp to melt the marshmallows. I have always cranked up the heat (because I’m an impatient baker and an eager Rice Krispie Treat eater) and have even microwaved the marshmallows (sacrilege, I know) but after making this recipe I am a believer. Never again will I scorch my mallows. Low and slow forever

The detailed instructions are so helpful for those of us who didn’t grow up with this. The browned butter and salt make these SO delicious! My only note is that depending on the pot and heat level you use to brown the butter, the timing may vary.

Absolutely delicious. Do not omit the salt and be aware the the box that used to be 12 oz. is now 9 oz.

The vanilla extract is what makes this dish pop!

These were awesome. I only used 1/2 the salt called for. My family said these were the best RK treats I’ve ever made.

Using salted butter (North American, so mildly so), I found 1tsp is plenty. The first batch I did with the 1 1/4tsp were a little too salty, even for me who likes things on the saltier side. But very delicious, and I would never make a standard recipe again.