These are the Best Rice Krispie Treats Ever!!
These Rice Krispie Treats are probably my Favorite dessert of all time! This is always a hit at parties and it is not uncommon to get several requests for the recipe after people have had a chance to sample the tender goodness of these crackly squares of heaven.
I love how soft and chewy and delicious they are, and I love even more that this recipe makes a full cookie sheet of these to enjoy.
Rice Krispie Treats are great for any holiday get-together, a camp out, boating trip, or anytime you need to bring a dessert to something. They also store fabulously in Tupperware with wax paper in between layers or in Ziploc bags but if you are honest with yourself, you might just as well keep them out because you'll catch yourself digging for seconds and thirds soon enough!
I personally prefer to put sprinkles on them too; just to dress 'em up a bit. Depending on the occasion, I tend to match the color of sprinkles to the time of year...I just made a batch for a Halloween party that I went to so the Rice Krispie Treats featured for this post have orange food coloring with Candy Corns sprinkled on top!
So, without further ado...
- 2 10 oz bags regular sized marshmallows (I get the cheapest kind)
- 1 15 oz box Rice Krispies or I use the generic brand - it really doesn't matter
- 1 Cube Salted Butter
- 1 Can Eagle brand Sweetened Condensed Milk
- Grease your cookie sheet with non-stick cooking spray (I use Pam)
- On Medium-high heat, heat up one cube of salted butter in a large frying pan and once that starts to melt add the two bags of marshmallows
- Stir your marshmallows until they are almost melted (There may be a few still bubbling) - Be super careful not to burn your marshmallows. If they start turning brownish then remove from heat and keep stirring but turn down your burner a bit.
- Add 3/4 can of the sweetened condensed milk, stirring constantly (if you want to add food coloring, now is the time).
- Remove from heat and pour in your Rice Krispies. Pour in gradually so you don't accidentally add too much, which will prevent the Rice Krispies from being chewy and delicious, which is what you want. I usually have a tiny bit left in the box when I am done... I like them chewy so I don't use the entire box and end up leaving out about a cup or so.
- Stir until everything is mixed perfectly and then spread onto the cookie sheet. I usually grease my hands with a little butter, which prevents them from sticking to your fingers and gently dab your fingers on the top to get them formed.
- Add Sprinkles!! Make sure that you sprinkle right after they are formed or else they won't stick
- Let cool for about 30 to 45 minutes and then cut into squares. If they are too hot then they won't cut very well. Try using a rolling pizza cutter but grease the blade a little bit so it doesn't stick.
- Use a small spatula to lift off of the cookie tray.
- Once your Rice Krispies' are stacked on the tray, I like to sprinkle some candy on top to match the occasion...
Just like anything, it always gets easier after making them a few times. These take me 10 minutes tops to make now.
I hope they are a hit for you as well! :)