5 Mistakes to Avoid When Making Rice Krispie Treats (2024)

FAQs

5 Mistakes to Avoid When Making Rice Krispie Treats? ›

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.

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 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.

Second, you may have used too much butter. The butter is there to add flavor depth and to coat the pan so the marshmallow/cereal mixture doesn't stick too much. We don't want too much or it won't mix properly and it can cause the cereal to become soggy. Why do my rice crispy treats get hard?

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!

Or use The Cookie Elf's favorite trick for pressing a sticky mixture into the pan: wet your fingers. Shake off excess moisture and then press the mixture into the pan. Wet fingers prevent extra mess!

An important factor in a rice krispie treat recipe is the ratio of marshmallow to cereal. Too much cereal and the squares will taste dry, crunchy, and bland. Too much marshmallow and the squares will be too sticky and fall apart.

Butter: I use unsalted butter, then add salt later to control the sodium. It helps keep the crispy rice treats soft and less sticky. If using salted butter, omit the added salt.

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.

It's Cheaper – The ingredients in this recipe cost me $5.01 and made 16.1 ounces of rice krispies, roughly 30 cents per ounce. I bought an 8-piece box at the store for $4.43 cents, with each piece weighing 0.78 ounces. That's about 70 cents per ounce.

How far in advance can you make rice crispy treats? ›

Allow to thaw at room temperature before serving. Make-ahead- I truly believe the best rice krispies are the ones fresh from the pan but if you want to make them in advance remember to make them no more than 3 days before you plan to serve them or freeze them right away.

Recipe Notes

** Any brand is fine, but be sure the cereal you use is fresh. Stale cereal will make for stale-tasting Rice Crispy Treats. To make a half-batch of Rice Crispy Treats, simply divide all ingredients in half and use an 8×8-inch baking pan.

Rice krispie treats do not need to be refrigerated because they contain so much sugar, which acts as a preservative. Store them in an airtight container at room temperature for up to 1 week, but I doubt they will last that long!

Rice Krispies treats make for a suitable pre-workout snack due to their simple carbohydrate content. Carbs are the body's primary fuel source, so eating them before training can boost energy and performance.

Rice Krispies Treats were invented in 1939 by Kellogg Company employees Malitta Jensen and Mildred Day "in the Kellogg kitchens in Battle Creek, Michigan as a promotional vehicle for the cereal." Kellogg's began commercially to produce plain and chocolate-based treats under the trademark brand-names of "Rice Krispies ...

Why are my Rice Krispies Treats not sticking together? Usually, this means you have too much moisture in your recipe. This could be because the marshmallows were over-melted or because the brand of butter you used has higher water content.