Saturday, December 31, 2011

Always Perfect Rice Krispie Treats...

How do your rice krispie treats turn out. For many it's moist and chewy at first then hard as a  rock and like sawing cardboard the next day. If you are following the recipe on the back of the cereal box, STOP!!! That is a horrid recipe, complete rubbish! If you want moist and chewy treats that stay that way for days then follow the recipe below.

1 bag of mini marshmallows (buy good fresh ones)
1 stick of butter
7 cups of puffed rice cereal (any brand will suffice)

First measure your cereal into a big bowl, this will save time later, and lightly spray a 13x9 dish with nonstick cooking spray.

Now in a large nonstick pot you will melt the butter over medium heat. When butter is melted you add the marshmallows. Continuously stir them, gently, until marshmallows are melted, BUT here is the trick DO NOT let the marshmallows melt all the way. You want them to be almost all melted but the mixture should be ooey and gooey with marshmallows that are still unmelted (refer to the picture below)...this is a big part of why they will stay moist.

As soon as your mixture is at the right stage, remove from heat, pour in cereal and gently fold together, no need to over mix (control yourself, over-mixing ruins every recipe)

Pour mixture into a 9x13 pan.  DO NOT press it into the pan, no need to mutilate the cereal treats. Just spread it out and make it even. Pressing it into the pan will actually ruin them.

Now cover with plastic wrap, or if you really want to make them last you can wait until they are cooled, cut them into squares and individually wrap each square. I like to cut them up and put each square into a sandwich baggy, the cheap top fold over kind.


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