Rice Krispie Treats Made with the perfect ratios of cereal
Add all but 2 cups of the marshmallows, the vanilla, and salt. Place the pot over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.
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Allow treats to set for at least 1 hour at room temperature, and up to 1 day. Cover tightly if leaving out for more than a few hours. Lift the rice krispie treats as a whole out of the pan using the edges of the parchment paper. Cut into squares. Cover and store leftover treats at room temperature for up to 3 days.
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Step 10: Spoon the mixture into a 9×13″ pan. You don't need to grease the pan, the butter in the Rice Krispie Treats will allow the squares to easily release from the pan. Step 11: Lightly press the mixture into the pan. You don't want to press the mixture down too compactly, just smooth the top with a spatula or butter your fingers and pat down the top.
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Add the butter and marshmallows to the pan. Constantly stir while melting the butter and marshmallows together into a homogenous mixture. Be careful not to let hte mixture get too hot, or the butter will cook off and the treats will be dry. When the mixture is smooth, stir in the rice krispie cereal.
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2. In the bowl of a stand mixer, stir together the 1/2 cup cold water and the gelatin. Fit the stand mixer with the whisk attachment. 3. In a medium saucepan, combine the honey and 1/2 cup water. Cook over medium heat, stirring often, until the mix reaches 240 degrees F. on a candy thermometer, about 10-12 minutes.
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Line a 9"x13" baking dish with wax paper. This will make removing the crispy rice treats easy. Set aside. Pour the crispy rice cereal into the large bowl, and set aside. In a large pot, melt the butter over low heat with the salt. Once the butter has melted, stir in the marshmallows.
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Remove from heat and stir in the vanilla extract. Add the Rice Krispies cereal and stir until well coated. Using a buttered spatula or wax paper, press the mixture evenly into a 13×9 inch pan coated with cooking spray. Allow the mixture to cool completely and set, about 1 hour, then cut into squares and serve.
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Use More Butter. The recipe for rice crispy treats from Kellog's uses a mere three tablespoons of butter. Increasing the butter makes treats that are soft with a lovely amount of buttery-richness.. Yeah. Me too. To avoid hard rice crispy treats: melt the butter and marshmallows at a low temperature. If the melted marshmallows get too hot.
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How to Make Rice Krispie Treats from Scratch. Prep: Grease a 9×13 casserole pan with butter, set aside. Melt Butter: In a large heavy bottomed pot, like an enameled dutch oven, melt butter over medium heat. You can brown your butter if you want to during this step.
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Pour the rice krispies into the prepared 9×13 inch pan. Get your hands wet or spray them with nonstick spray and use your hands to GENTLY press the rice krispies into the pan. Let the rice krispie treats cool at room temperature for about an hour. Use a knife to cut the rice krispies into squares.
Can You Freeze Rice Krispie Treats? Get Eatin’
Line an 8×8-inch baking dish with parchment paper, making sure the paper goes up all 4 sides (to prevent sticking) and hangs over at least 2 sides (for easy removal). Grease lightly with butter. Place the marshmallows and butter into a large glass bowl. Heat in the microwave for about 30 seconds.
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Take time & allow the marshmallows to dry out and re-melt them for Rice crispier. Take the mixture off heat and stir (marshmallow or butter) in cereal until coated. let it not freeze for long. (Wrap the treats with wax paper, if needed) Better to Eat-up within three (3) days.
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To fix too much butter in Rice Krispie Treats, add more cereal, use a paper towel to remove the excess butter, refrigerate, or double the recipe. If all else fails, make a new batch, but measure out all the ingredients in advance. It can be disappointing to end up with overly buttery Rice Krispie Treats, but luckily, they are easily fixable.
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Instructions. Butter and line a 9×9 baking dish with parchment paper (you can use a 9×13 but the squares won't be as thick). In a large pot or dutch oven, melt butter over medium/low heat. Add 6 cups marshmallows and stir just until completely melted (don't overcook or the mixture will harden).
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Place 5 cups of the mini marshmallows in a large pot, along with the butter and salt. Cook over medium-low heat, stirring, until melted and combined (3 to 5 minutes). Stir in the rice krispies. Remove from the heat and allow to cool slightly (about 5 minutes). Stir in the remaining mini marshmallows.
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This can lead to excessive spreading in the pan, creating thin, lumpy treats. Properly ratioed Rice Krispie treats bake up to around 1 inch thick. Too much butter may result in a thin layer only 1/4 inch high. You also might end up with uneven spots and holes where the mixture spread unevenly.
