Rice Krispies Treat - Master Cookbook Recipe # 357
A timeless classic made the Collard Valley Cooks way! These treats are the perfect balance of buttery, marshmallowy goodness and that signature Kellogg’s crunch. Whether you press them into a traditional pan or use a muffin tin for perfect individual portions, they are a guaranteed crowd-pleaser for kids and adults alike.
This is recipe #357 in Tammy’s Master Cookbook.
Ingredients
- 1/2 cup salted butter
- 10 oz. mini marshmallows
- 6 cups Kellogg’s Rice Krispies cereal
Instructions
- Prep the Cereal: Pour the Rice Krispies cereal into a large mixing bowl and set it aside.
- Melt Butter and Marshmallows: In a large non-stick skillet or saucepan, combine the butter and mini marshmallows. Melt them together over medium heat.
- Mix Until Smooth: Continue to stir the butter and marshmallows until the mixture is completely smooth and uniformly colored.
- Combine: Pour the hot marshmallow mixture over the cereal in the bowl. Stir quickly and thoroughly until every piece of cereal is well-coated.
- Press and Shape: Press the mixture into a 13x9x2-inch pan for traditional squares, or press into a muffin tin to create 18 to 20 individual muffin-sized treats.
- Cool and Store: Let the treats set until cool. Store them in
Notes
Tammy’s Tips
Using a non-stick skillet makes the cleanup for these so much easier! If you're having trouble pressing the mixture into the pan without it sticking to your hands, just rub a little extra butter on your fingertips. These are best stored at room temperature,they stay perfectly chewy that way!
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Nutrition Facts
Calories
131Fat
5 gSat. Fat
3 gCarbs
21 gFiber
0 gNet carbs
21 gSugar
10 gProtein
1 gSodium
102 mgCholesterol
14 mg