How to Make Aaahh-mazing Rice Krispie Treats

Hey there! I’m Krissy, and I’m excited to show you how to make the perfect rice krispie treats. Despite being considered easy, I struggled with them until I learned a few tricks. Today, I’ll share those secrets to ensure your treats turn out soft and amazing every time.

Lets dive right in.  

Alright so… Take your marshmallows and weigh them in a separate container.  If I am using my recipe calls for a 16 oz bag of marshmallows, I don’t necessarily have to do this step because they are already weighed out for me.  

Then, do the same thing with the Rice Krispies.  Weigh the correct amount in a separate container so they are ready to go.  If you get all of your ingredients weight and ready to go, it will make your life so. much simpler especially when doing a multi-step process.

After you weigh your rice krispies, weigh your butter and stick it in a large pot.  I always use a big enough pot to fit and to be able to mix my whole batch of rice krispies.  If you don’t have a pot that is big enough to fit mix the whole batch in… make sure you put your rice krispies in a big enough container to be able to add and mix the marshmallows later.  And… just a pro tip.  If the only pot you have big enough to fit and mix your mixture is a super tall pot, don’t plan on mixing your rice krispies in that pot.  It is a pain to mix when the pot is so so deep.  It will be easier for you to mix in a big container and pour the melted marshmallow on top of the rice krispies.  

Turn your stove on to a medium temperature.  When I say medium… I mean, like right in the middle…not the hottest, not the lowest.

This pot I am using is stainless steel with a thick base made with aluminum and stainless steel for distributing heat evenly. 

Using high quality equipment always makes a big difference in how your products will turn out… does it mean you have to have the nicest of everything… no but It does mean that you may have to adjust your heat or times to have the same outcome. 

Now let your butter melt.  It is ok to just have the butter do its thing.  I will stir it every once in a while so that it doesn’t have any spots that burn. I feel it helps speed up the process.

Once your butter melts, pour your marshmallows in the pot.

 Now…If you have a pot that isn’t your favorite but it is what you got right now, its all good… Turn your heat down a little so that you can go a little slower in the melting process… You don’t want to scorch your marshmallows.

Now you are going to stir the marshmallows.  I like coating them in butter.  Watch the marshmallows carefully… This is the key to having soft rice krispies.  You can’t melt the marshmallows too much or you will have crunchy rice krispies.  

Keep stirring and watching

Alright and here is the secret.  Turn off the heat on the stove way before the marshmallows are completely melted.  They will melt all the way… don’t worry but you don’t want to have that heat on them.  Do you see how the marshmallows are melting but you can still tell there are marshmallows in there that haven’t melted all the way.  This is a good thing.  

After turning off the heat on the stove… pull the pot off and transfer to a heat safe space. You don’t want to melt or ruin your counter. Give your marshmallows a little stir and you will see that most likely, all of your marshmallow is melting now and ready to go.

So now you are going to either mix in the rice krispies… or… If you are adding the marshmallow to your rice krispies in another container.  I like to do this all at once.  If mixing the rice krispies into the pot, pour them all in… If you are adding the marshmallow to the rice krispies, pour the whole mixture in making sure to get all that marshmallowy goodness out of the pot.  In my case, I am just mixing the rice krispies into the pot and so I am going to dump it all in… and now I will mix.  

You want something sturdy to mix your ingredients together… a wooden spoon, a high heat nylon spoon or something that be able to get the sticky marshmallow stuff off the bottom of the pan.  

When you mix, you want to make sure to go allll the way to the bottom of the pan and into the edges.  Try not to smash the rice krispies but know that you will most likely break some of them up.  Keep stirring until the marshmallows are evenly distributed and there are no pockets of marshmallows at the bottom of the container or in the edges of the pot.  

Once the marshmallow mixture is completely mixed, you are ready to put in a pan. I prepare my 13×18 pan by spraying non stick spray on the bottom and edges of the pan. Then I put a parchment paper over the spray and then lightly spray on top of the parchment.  

Now, I take the non stick spray and I spray my hands. I like to use gloves. It is easier clean up but you can spray your bare hands as well.  I even will spray on the tops of my hands so that I don’t have marshmallow sticking to me everywhere.  

Take the rice krispies out of the container and put in a pile in the pan you are using.  Get as much of the rice krispies out of the container. Then take your hands and spread the mixture into the pan.  Don’t go so crazy that you are pushing the mixture so much… you don’t want to create super dense rice krispie treats.  You want to press it just good enough to keep it together.  I usually spread the mixture all over the pan and then move my hands back and forth to compact it just enough.  

Waiting is always the hardest part. Although there is no fast rule on how long to wait to cut into your rice krispie treats.  The longer they sit the easier and less sticky they will be on your knife.  If you want thicker rice krispie treats… you can use a 9×13 pan and get double the thickness of these.  It is all preference in what you want to bite into… my boys always vote for the thinner but bigger treats so this is my go to.

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