Rice Krispies Treats Recipe (2024)

FAQs

Why are my homemade Rice Krispie treats hard? ›

Don't crank the heat on the stovetop too high.

It's tempting to turn up the heat to speed up melting the butter and marshmallows, but resist the urge. High heat is the prime culprit for rock hard rice krispie treats.

The substitute breaks down like this: combine an inverted sugar (like syrup or honey) with a nut or seed butter to create a sweet adhesive for your Rice Krispy treats. Not only does this sticky mix work as a proper swap for marshmallows, but it also brings its own unique flavor to your crunchy bars.

If you are going to package these for sale or an event or picnic or whatever, my favorite way to package is with a strip of parchment and then in plastic wrap. This keeps them looking nice and they don't get melted and stuck to the plastic. Well-wrapped, these really stay great for several days.

Cool slightly. Using cookie cutters coated with cooking spray cut into desired shapes. Decorate with frosting and/or candies. Best if served the same day.

You can make these treats in advance! These rice krispie treats can be stored at room temperature for up to 5 days in an airtight container.

Cook the marshmallows low and slow: Everyone has the tendency to speed through the melting process. But the mallows need some serious love, people. If you try and rush through this, they will get hard once they cool instead of keeping the chewy texture everyone loves. So to avoid this, turn that heat down to low.

The type of gelatin currently used in our products is outlined below. Product information is subject to change without notice. Pork gelatin is used in Kellogg's® Rice Krispies Treats® bars. Beef gelatin is used in Kellogg's® Pop-Tarts® Toaster Pastries.

After 3 days, you should throw away the old rice crispy treats and just whip up a new batch! Eat the treats as soon as possible for the best flavor and texture. If you wait too long, the rice crispy treats will lose their soft, gooey consistency. Once they go stale, they'll turn rock-hard.

It is not necessary to refrigerate Rice Krispie Treats. If you are in a real hurry to cool your pan of cereal treats you can pop them in the fridge for a short time, but otherwise, it is best to just allow them to cool at room temperature.

Is there milk in rice crispy treats? ›

Contains 2% or less of vegetable glycerin, dextrose, gelatin, natural and artificial flavors (contains milk), salt, DATEM, acetylated monoglycerides, soy lecithin, BHT for freshness.

There are about 10 to 12 cups of cereal in a 12-ounce box of rice krispies. So to make this recipe, you'll need about half a box of cereal. If doubling the recipe, you'll use a full box. I love to have multiple boxes on hand so that I can easily whip them up whenever I'm in a pinch!

Too much marshmallow and butter can make a super sticky, wet or soggy slice, while too little makes a hard, dry or crumbly one. I recommend using a baking scale for my recipe to get the ratio JUST right, creating the perfect chewy but crispy Rice Krispie Squares. Melted marshmallow = sticky mess.

Don't overwork! The best part of rice krispies is the soft chewy texture. If the mixture is roughly combined or pressed too hard when shaping, the cereal will compress and create a harder texture.

How to store Rice Krispies to maintain their softness. Storing these squares correctly is just as important for preventing them from going hard. So, transfer them to an airtight container and store them at room temperature for up to two days.

Use a piece of waxed paper to press the mixture into the pan evenly with your hand so it doesn't adhere to the wooden spoon or spatula. Or use The Elf's favorite trick for pressing a sticky mixture into the pan: wet your fingers. Shake off excess moisture and then press the mixture into the pan.

If the marshmallows cook too long, the texture of the sugar changes and your treats will turn out hard and dry. Cooking them in the microwave allows you to control the temperature better and cooks it at a low heat. Another tip for keeping your crispy rice treats soft and chewy is to use fresh bags of mini marshmallows.

You're just two steps away from the tastiest sticky-sweet treats. There's just nothing like a homemade Rice Krispies treat (sorry, but store-bought will never compare), so when I discovered an even easier way to make the beloved stick-to-your-teeth treats, I knew I had to get the word out.

Recipe Science

Melting marshmallows heats the gelatin within, causing it to act as a sticky binder that holds the Rice Krispies together once cooled. Gently pressing the mixture into the pan, rather than compacting it firmly, ensures the treats remain airy, light, and crisp.