According to Kellogg's, an employee by the name of Mildred Day concocted the snack as a treat for a Camp Fire Girls fundraiser. The recipe was first published in 1941 and has been such a success that Kellogg's has been selling a premade version of Rice Krispies Treats for the last ten years. Although many crisped and puffed cereal snacks have been popular prior to the Kellogg's recipe, the Rice Krispies Treats formula's genius is in its simplicity.
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The Rice Krispies Treats? recipe is trademarked by Kellogg Company and is not available for use by the public. Therefore, we can not grant
permission to use this name. As with any recipe you make, it can be used as you want. However, you would have to use a generic name such as rice crisp cereal bars should you decide to sell them.
Even though I don't plan to ever sell puffed rice treats, for the purposes of this article, I will refer to these snacks as crisped rice treats and only call the unmodified recipies Kellogg's Rice Krispies Treats.permission to use this name. As with any recipe you make, it can be used as you want. However, you would have to use a generic name such as rice crisp cereal bars should you decide to sell them.
I often find that unmolding the crisped rice treat can be a pain, so I make myself a little sling out of parchment paper. Just butter a 9x13-in. baking pan and lay a sheet of parchment paper across the pan leaving the ends folded over the edge for use as handles.
Melt 3 Tbs. salted butter (if using unsalted, add a pinch of kosher salt) over medium-low heat in a large pot or saucepan (big enough to hold all the puffed rice and marshmallows you put aside earlier). Even though the marshmallows will melt down and take less volume, a large pot will be handy as you stir the ingredients.
Once the butter has melted, pour in all the marshmallows.
Stir until the marshmallows melt into a nearly smooth mass. (These steps can be accomplished with a microwave by heating both the marshmallows and the butter in the microwave on high for about two minutes and then stirring them to redistribute. Heat again for another minute on high and then stir until all is melted together. My trouble is getting a microwave safe bowl big enough to fit all the marshmallows and Rice Krispies cereal so when I stir, I don't make a mess.)
Pour the crisped rice into the pot and stir until the rice is evenly coated and no more large clumps of white marshmallow remain. This is when I add a half cup of something extra if I'm so inclined - chocolate chips, M&M's, raisins, currants, nuts, or anything that Tina asks for.
Scoop the mixture into the 9x13-in. pan and spread into an even layer.
When cooled, lift out of the baking pan and place on a cutting board. Use a knife or a pizza cutter to cut into two inch squares.If you're bored with Rice Krispies Treats, try the same recipe with regular Cherrios or another puffed grain cereal.
Kellogg's® Rice Krispies Treats® (yields 24 squares)
| 3 Tbs. (43 g) butter | melt | stir until melted | stir until coated | press into 13x9-in. pan | cool | cut |
| 10 oz. (280 g) marshmallows | ||||||
| 6 cups (160 g) Kellogg's® Rice Krispies® cereal | ||||||
Kellogg's® Rice Krispies Treats® - Microwave Method
| 3 Tbs. (43 g) butter | microwave on high 2 min. | stir | microwave on high 1 min. | stir until smooth | stir until coated | press into 13x9-in. pan | cool | cut |
| 10 oz. (280 g) marshmallows | ||||||||
| 6 cups (160 g) Kellogg's® Rice Krispies® cereal | ||||||||
Chocolate Crisped Rice Treats (yields 24 squares)
| 3 Tbs. (43 g) butter | melt | stir until melted | stir until coated | stir in | press into 13x9-in. pan | cool | cut |
| 10 oz. (280 g) marshmallows | |||||||
| 6 cups (160 g) puffed rice | |||||||
| 1/2 cup (85 g) chocolate chips | |||||||
Raisin Crisped Rice Treats (yields 24 squares)
| 3 Tbs. (43 g) butter | melt | stir until melted | stir until coated | stir in | press into 13x9-in. pan | cool | cut |
| 10 oz. (280 g) marshmallows | |||||||
| 6 cups (160 g) puffed rice | |||||||
| 1/2 cup (80 g) raisins | |||||||
They have some deal on their recipe over here.... I think they own the name? So I would be suprised if it wasnt the same in America.
Looks like I have an experiment for this weekend.
The pictures show the variation with chocolate added to the treats.
I remember taking these out of the dining commons at Berkeley--the real problem was that they'd always stick to the napkin I'd smuggle them out in. The answer--butter the napkin.
Good times. =)
-Jefferson
mmmmmmm
I briefly addressed this subject in the Bacon Test (Part I) article:
By the way, a food-safe vs. microwave-safe vs. other use plastics article is on my to-do list.
The "I don't know" in the quoted passage was refering to the potential dioxin release from microwaving food on paper towels (e.g. bacon). Microwaving food on or in microwave-safe (not just food-safe) plastics is dioxin free.
The FDA article for plastics and microwaving is here.
And please stop with the dioxin nonsense. The rates of cancer are not rising... our life expectancies are rising like crazy, and cancer is a disease of older age. Dioxin, as Victor Yushenko can tell you, causes some horrible skin symptoms, but really does not kill you. If indeed plastics were to blame for a horrible death rate, none of us born since the 1940s would have lived to be 50. Have you read the papers lately to see how many 100-year-olds are still around?
Please continue to use plastics. They are responsible for lengthening our life expectancies and provide for a much higher quality of life than any of our ancestors could even have imagined.
kd
Thanks kd,
You are correct. Puffed rice is very different and I have updated the article now to correct this error.
Microwave, and serve over ice cream.
In response to the inquiries about marshmallow challenged environs, I have posted a new article on making marshmallows at home (without egg whites in case there is an egg safety issue in your location).
We used to call them marshmallow crispies, sometime even if we used Rice Krispies.
RE: the comment about Mars bars
In the US, Mars bars are a chocolate-covered almond nougat bar. I believe they are something different in other countries.
Thanks for the great recipe!
In general, about four cups. This is dependant on your marshmallow manufacturer though, so check the label on the bag.
I have recently discovered from my wife that this sort of recipe is actually an old Chinese (Taiwanese) royal delicacy from hundreds of years ago - pre-Kellogs, but still using some puffed crisped rice as the base with a syrupy mixture to bind them.
They also flavour it with brow sugar, taro, or even green tea (yuck!)
Steve
Heat the Marshmallows on [u:b849c0984c]very low heat [/u:b849c0984c] stirring constantly (to speed the process) until they just melt. I promise this will result in treats that stay fresh longer. It sounds like many of the commenters above are cooking the marshmallows too long, which leads to problems.
Also, I use the parchment paper method as above, but I also lay a second sheet over the top when I spread the mix out in the pan. Then I roll it very gently with a rolling pin. If you like uniformely sized treats, this is the way to go.
1 cup white sugar
1 cup white karo (corn) syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips
Mix sugar and karo syrup together and bring to a boil. Stir in peanut butter. Mix in Rice Krispies. Press in cookie sheet. Melt the chips and spread over top.
lol lol lol lol
Your gay1
I roast nuts in the oven all the time. When I do pecans, I take a 3 pound bag and empty it into a large roasting pan. It doesn't matter if the nuts are not one layer thick in the pan. Keep it in a 225 degree F oven for two to two and a half hours. The pecans will be completely dessicated and have a deliciously light and crunchy texture. Because the temperature is only 225, the pecans will stay an off-white color inside when you bite into them, rather than turning brown, which is definitely likely if you roast them at 300-325F "until aromatic." Plus, they may not all roast evenly at that temperature.
NOTE: other nuts will require different times and temperatures. Almonds for example will take about three hours at 225F to reach the same degree of doneness because they are a heavier, denser nut. Make sure you use an oven thermometer.
Honey Butterscotch Crispies
- Makes 16 servings -
Ingredients
1 cup butterscotch chips
1/2 cup honey
1/2 cup peanut butter
5 cups crispy rice cereal
6 oz. semi-sweet chocolate chips
Directions
In small pan, combine butterscotch chips, honey and peanut butter. Cook over medium heat stirring until chips and peanut butter are melted. In large bowl, combine cereal and butterscotch-honey mixture, toss to coat. Pour into greased 9x9-inch baking pan, press evenly. Sprinkly chocolate chips over top. Place under broiler and heat until chips are soft enough to spread. Spread chips evenly over top of cereal mixture. Cool completely, then cut into squares.
she would love a fairy castle shaped cake, hahaha, can crispie squares be cut and shaped like using building blocks?? getting desperate here :unsure: any advice would be greatly appreciated, thanks!!!
ps:my d is allergic to choc, nuts, eggs, additives, and artificial colourings so none of that can go into it, thanks!! p :)
I'm gonna try the rice crispy and marshmallows later, but one question, when we add the rice crispy we turn off the heat or we keep it on? thanks
You can leave it on or turn it off. If you do leave it on, just keep it on low to help keep the marshmallow flowing as you mix in the rice crispies. More often than not, I turn off the heat and mix in the rice crispies before it cools enough to become difficult to mix.
Don't heat the marshmallows until they are completely melted - add the cereal just before they lose their individual shapes, and they will be dispersed among the bars. With enough corn syrup and a little peanut butter, the cereal will still adhere enough to form bars. Remember, marshmallows are almost pure sugar plus elasticizer.
10 oz = 283 g = about 40 full-sized marshmallows
Hope this is helpful.
I live in Mexico, and we can?t find plain rice krispies here. I use choco krispies. I also use plastic molds (for popsicle making) in the shape of hearts. I decorate them with melted white o red chocolate. They?re great for valentine?s day.
This is in response to the above posted comment, I am presently in mexico, df. There is a store here called Waldo´s, who knows really the parent company, but they are basically a dollar store in the states, everything is 11.30 pesos. Anyway, they have Rice Crispy Cereal, plain, I havent tried it yet, am about to make it this afternoon. Anyway if you are in mex and looking for that, there it is..... hope it helps....
Aug 28, 2006 at 6:23 PM, pipora (guest)
she would love a fairy castle shaped cake, hahaha, can crispie squares be cut and shaped like using building blocks?? getting desperate here any advice
When I was in college back in the mid *cough*hrrghh*ies, we (friends and roomies) bought a large stock-pot solely for making GINORMOUS batches of this stuff. We'd make miniature eiffel towers, liberty statues, reproduction Rodins and Lachaises you name it. Even with the big pot, sometimes we'd make multiple batches - like 12 to 16 boxes of Krispies, Kept a serrated knife handy and for the next couple days, everybody would whack off a small piece ("body parts" were everybody's fave of course) "en passant" or en route to class or whatever.
Okay, sure, we did, um,that is, er, well, get cooked before doing the cooking. Hey it was the 70's.... [/b][/i]
i want to try using cool aid to flavor crispys. less bulk to incorporate into the mix, and all you really want is the flavor, anyway. theres no need for the gelatin. hmmm.
anyway-
for jello flavored crispys- i just used a small box (3oz? i'm not sure.) and mixed it into the melted butter/marshmallows. it took a bit of mixing for it to dissolve all the way, but they turned out fine. i would add an extra tblsp of butter though- i think the jello makes them harden up more.
i tried with pudding jello and it did not turn out well. recently, i saw a recipe that used only 3 tblsp of the dry pudding. i'm going to try it- i used the whole box before and it was icky. pistachio crispies, here i come!!! :)
my favorite recipe-
Almond Joy Crispys
1/4c stick butter/margarine
6c marshmallows (i use the small ones- i think they melt faster)
5c crispies
1c sweetened grated dried coconut (standard coconut in bags in the US)
1/2c almond slivers/pieces/slices/whatever
1c chocolate chips
Optional- 1tsp each- coconut and almond flavor/extract
microwave the butter and marshmallows for about 1 min. in a good sized bowl. stir. microwave for another 30-90sec., depending on your microwave, until melted. (i've noticed it is not required to melt the marshmallows completely- they will finish melting as you stir everything together. it is also not important for your butter and your marshmallows to be completely mixed together - a homogenous mix is not needed here- just stir them up a bit. don't get uptight about it.)
Add everything else and mix.
place in a greased pan and pat even with wet hands.
cut.
eat.
Variation- instead of adding the chocolate chips to everything, melt them and spread them ontop like icing. oooh. fancy. :)
My wife used to work in the bakery at a University. One of her duties was to make the trreats extra gooy and sticky to discourage students from smuggleing extra portions out of the cafeteria. I did enjoy your solution to the problem. :lol:
The episode was called Power Trip.
i wanna make this, but the recipe i have is different *shrug*
it says...
1/4 cup margerine/butter {i believe this is unsalted}
16oz marshmallows
6 cups of rice crispies
1)melt margerine/butter in a large saucepan over low heat
2)add marshmallows and stir constantly till it melts conpletely
3)remove from heat, add rice cereal untill well coated. stir constantly.
4)press mixture into a pan, cut into shapes when cool.
i've not tried it yet, i don't know whether it's good or not... but yea.
maybe you could try too.[/color:498b0d1135]
Another tip - butter the spoon and spatula, otherwise the marshmallows will make everything stick like crazy!
But I want to result to not be sickly sweet.
So the solution with these ones would be to slowly melt them and slowly cool them, maybe adding a few tablespoons of melted vegetable shortening or any tasteless oil (vegetable oil would be a good choice), to help stop it from being so brittle when it cooled.
Anyway, that's what I would do.
Hi
Does any one know how long marshmallow rice krispy cakes last? (
I am making a load of them for an event and was wondering how far in advance I could make them... asuming i can resist the temptation of gobbling them all up... seriously does any one know...please help !
Ronnie