These Rice Krispies are a classic treat. I've been making these for years and this recipe is comes out perfect every time.
- 6 tablespoons unsalted butter
- 16 oz mini marshmallows (divided)
- 6 cups Rice Krispies cereal
Prepare a 9-inch dish with parchment paper letting some paper overhang and set aside.
In a large saucepan melt unsalted butter over medium/low heat.
Once butter is melted add in 8 oz of marshmallows. Stir constantly until marshmallows are melted.
Remove saucepan from heat and add in all Rice Krispies cereal and all of the remaining mini marshmallows. Gently fold together until all cereal is coated.
Pour everything into your prepared dish and gently press into place until it's evenly spread throughout your dish.
Allow to set for about 1 hour then use the overhang parchment paper to pull your Rice Krispies out of the pan and slice to serve.
Keep your Rice Krispies from getting too hard: When you are pressing your cereal into the baking dish there is no need to stuff the Rice Krispies in too tight. Just gently press them into place so they stay light and chewy. Packing them too much or tightly can cause them to be too hard when serving.
Storing Directions: Store your prepared Rice Krispies in an airtight container for 2-3 days.
Keep your Rice Krispies fresh: Rice Krispies don't stay good long but one way to keep them fresh is to store a slice of bread on top. Cover the dish with Rice Krispies and bread with foil. The next morning your Rice Krispies with be soft and the bread is hard. It's wonderful, magical, and works every time.
Serving: 1barCalories: 298kcalCarbohydrates: 57gProtein: 2gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 140mgPotassium: 28mgFiber: 1gSugar: 31gVitamin A: 1475IUVitamin C: 12mgCalcium: 5mgIron: 6mg