Rice Krispies Treats Recipe (2024)

FAQs

What happens if you put too much butter in Rice Krispie Treats? ›

What happens if you put too much butter in Rice Krispies Treats? If you put too much butter in rice krispies treats they will become oily, the cereal will soak up the butter and the treats will become soggy, rather than crispy.

Why won't my rice crispy treats harden? If the treats are soft and falling apart, it. could be because you're trying to cut them when they're too warm. Let them cool to room temperature and try again.

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

High heat is the prime culprit for rock hard rice krispie treats. → Follow this tip: It will take a few more minutes of cook time, but melt the butter and marshmallows over low heat. You'll be rewarded with delicious, soft and chewy treats!

You can but I would not recommend it. The marshmallows will clump instead of melting into a nice even goo. Stick to fresh marshmallows for your treats and save the stale ones for a cup of hot chocolate later.

If you melt the marshmallows too fast, it might result in a Rice Kripsy treat that is harder and crunchy than chewy. Take your time and let the butter and marshmallows melt slowly. Use an 8×8 or slightly smaller pan. Use a small and deep pan if you want thick and chewy rice Krispy treats.

What about Rice Crispy Treats that have marshmallows in them, are they Haram too? Yes, they also use gelatin from pork. All pig products like pork are Haram (forbidden) for Muslims to eat.

Another addition that can bring Rice Krispie treats to a whole other level, and make them softer and more moist, is sweetened condensed milk. In fact, it can keep these sweets from being too dry and chewy from the moment that you bite into them.

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.

However, if you need the marshmallows to be melted for use in a recipe like a mousse or cereal bar, then it's best to do so very gently in a saucepan, ideally with other ingredients like butter, milk or water, depending on your recipe.

Can you revive old marshmallows? ›

Marshmallows don't really go “bad” that I am aware of. Personally, I would try to use them. You can soften hard marshmallows by dipping a sealed bag in a hot pot of water boiling for a couple of minutes. The expiration date is just a best by date.

Once you've cut up your extra rice crispy treats, stack them in an airtight container. Place a sheet of wax paper in between each layer to keep them from sticking, then seal the top. You can store the container at room temperature for up to 3 days, or freeze the treats for up to 6 weeks.

If you want to store them for longer than two days, try freezing them. To Freeze: Allow these gooey Rice Krispie Treats to cool completely and cut them into squares. Freeze in an airtight container, or wrap each square in a piece of plastic wrap and place them in a gallon freezer bag. Freeze them for up to 3 months.

Making These Rice Krispie Treats in Advance

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.

Too Much or Too Soft of Butter

If the butter yields too easily to pressure and appears melted and oily, it will produce a silky batter that rises too soon and collapses. Your cake will have big air pockets and an uneven texture.

Too much butter will result in a very soft, sticky dough that's difficult to shape, and bakes up greasy and dense.

Classic signs of a cookie with too much butter include crispy-bordering-on-burnt edges, a greasy surface, an excessively brittle texture, and a predominantly buttery flavor that overpowers the other caramel and chocolate notes.

Cold butter: pastry and crispy cookies

Cold butter is ideal for baked goods that should be crisp — it also helps create those beautiful, flaky layers.