What am i doing wrong they won't come out right. How much butter and marshmellows do I need to use
I had a friend who made the best Rice Crispy Treats and she swore by only using Kellogg's Rice Crispies and the Jet Puffed Marshmallows (no generics or store brands). She made them by the exact recipe on the box. Let us know what you end up doing and if it works. (I empathize...I can't make jell-o or chocolate chip cookies, though am pretty handy in the kitchen as far as other cooking goes :)
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
6 cups Rice Krispies®
See a detailed list of ingredients
* 3 tablespoons butter or margarine
* 1 package (10 oz., about 40) regular marshmallows
* - OR -
* 4 cups miniature marshmallows
* 6 cups Rice Krispies®
Why use Kellogg's® Rice Krispies®?
As the first crisped rice cereal, Kellogg’s® Rice Krispies® has been bringing families together in the kitchen for over 80 years.
And now each and every box is fortified with vitamins and nutrients that work together to help support your child’s immunity.
To experience the timeless flavor, make your Rice Krispies Treats® squares with the original Rice Krispies® brand cereal.
Where to buy
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Follow Laurie's recipe. It looks like the same one I pulled up on their website on Friday. We made them this weekend, melting the butter first, stirring in marshmellows (happiness in a little white pillow) until they melted and then dumping in the rice krispies. Stir until they are coated and then shmoosh them into a pan. Perfection in a square.
Hi L.,
What problem are you having exactly? Are they coming out too mushy, too hard, rice krispies not sticking together? Let us know what exactly is not coming out right and then we can figure out what you need to be doing differently.
Smiles,
K.
p.s. I always use butter instead of margarine.
Be careful just to MELT the butter and marshmallows.....not to COOK them. If you leave them on the burner too long and/or use too high of heat your treats will be rock hard, not chewy-gooey like they should be. Stir lots, use a low heat, and take the pan off the burner as soon as you only see a few tiny marshmallow lumps. There's just something about Rice Krispie treats that everyone loves, isn't there?! :)
There's usually a recipe on the box of Rice Krispies. I know some who use the marshmallow cream rather than just regular marshmallows. Maybe try that instead??
Someone might have mentioned this, but make sure you use the butter or margarine in a stick, not in a tub, which will make them soft and sticky, they will not get firm. Also, I melt my marshmallows and butter in the microwave.
The recipe for them should be on the cereal box.
