Rice Krispies Treats Recipe (2024)

FAQs

What happens if you put too much butter in Rice Krispie 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.

Why won't my rice crispy treats harden? If the treats are soft and falling apart, it. could be because you're trying to cut them when they're too warm. Let them cool to room temperature and try again.

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!

9 -Troubleshooting: do your rice krispie treats fall apart? You've either used too much butter or haven't pressed it down in the tin enough. 10 - Rice krispie treats will last for up to a week like this or freeze for up to 2 months. They do not need to be refrigerated.

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.

* Make sure your marshmallows are fresh. Stale, hard marshmallows won't result in nice, chewy bars. ** Any brand is fine, but be sure the cereal you use is fresh. Stale cereal will make for stale-tasting Rice Crispy Treats.

It takes about an hour or more for rice crispy treats to harden especially when left at room temperature. If you don't want to wait that long (we never do), then you can cool them in the fridge or freezer for about 20 - 30 minutes.

Another addition that can bring Rice Krispie treats to a whole other level, and make them softer and more moist, is sweetened condensed milk. In fact, it can keep these sweets from being too dry and chewy from the moment that you bite into them.

To prevent the Rice Krispie Treats from sticking together when cutting, you can dip the knife into warm water and wipe it with a paper towel between each cut. This will help remove any residue from the treats and ensure clean, separate pieces.

Do you add butter to melt marshmallows? ›

However, if you need the marshmallows to be melted for use in a recipe like a mousse or cereal bar, then it's best to do so very gently in a saucepan, ideally with other ingredients like butter, milk or water, depending on your recipe.

Marshmallows don't really go “bad” that I am aware of. Personally, I would try to use them. You can soften hard marshmallows by dipping a sealed bag in a hot pot of water boiling for a couple of minutes. The expiration date is just a best by date.

They are mostly high-glycemic carbs (meaning the type that spike energy quickly), Collingwood says. Other than some iron and B vitamins (thanks to the fortified cereal they're made with), they have little nutritional value. You'll still need to focus on a healthy diet throughout the rest of your day, Collingwood says.

Once you've cut up your extra rice crispy treats, stack them in an airtight container. Place a sheet of wax paper in between each layer to keep them from sticking, then seal the top. You can store the container at room temperature for up to 3 days, or freeze the treats for up to 6 weeks.

I found some ideas here and here (adding bread to the bag of stale marshmallows, zapping them with water in the microwave, adding water to them in the melting process).

Too Much or Too Soft of Butter

If the butter yields too easily to pressure and appears melted and oily, it will produce a silky batter that rises too soon and collapses. Your cake will have big air pockets and an uneven texture.

Too much butter will result in a very soft, sticky dough that's difficult to shape, and bakes up greasy and dense.

But one unexpected error bakers can make is adding too much of a good thing, butter. Although butter generally makes it all better, bakers who go overboard with it are dooming their cookies to a greasy and crumbly texture.

Cold butter: pastry and crispy cookies

Cold butter is ideal for baked goods that should be crisp — it also helps create those beautiful, flaky layers.