Rice Krispie Treats by @manningherkitchen

30 min
Easy

24 servings

🧈

83 g

Butter

☁️

410 g

Mini Marshmallows

🧂

2.2 g

Salt

🌼

7.3 ml

Vanilla

🍚

250 g

Rice Krispie Cereal

🎨

Food Coloring

🫗

7.3 ml

Cooking Spray

🛢️

Oil

🍫

Meltable Chocolate

Preparation Steps

  1. Step 1/12

    Grease a 9x13-inch baking pan with cooking oil, coating the base and sides lightly.

    cooking oil
    🧁9x13-inch baking pan

  2. Step 2/12

    Melt the butter in a large stockpot over medium heat.

    butter
    🍲large stockpot
    🥄wooden spoon

  3. Step 3/12

    Continue heating the melted butter until it foams and turns golden brown with a nutty aroma.

    butter
    🍲large stockpot
    🥄wooden spoon

  4. Step 4/12

    Remove the stockpot from the heat and stir the mini marshmallows into the browned butter until coated.

    mini marshmallows
    butter
    🍲large stockpot
    🥄wooden spoon

  5. Step 5/12

    Set the stovetop to low heat and warm the marshmallows, stirring frequently until completely melted.

    mini marshmallows
    🍲large stockpot
    🥄wooden spoon

  6. Step 6/12

    Stir the salt into the melted marshmallow mixture until evenly combined.

    salt
    🍲large stockpot
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/12

    Remove the pot from the heat and stir in the vanilla extract.

    vanilla extract
    🍲large stockpot
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/12

    Add the puffed rice cereal and fold until every piece is evenly coated with marshmallow mixture.

    puffed rice cereal
    🍲large stockpot
    🥄wooden spoon
    🥣measuring cups

  9. Step 9/12

    Transfer the mixture to the prepared 9x13-inch baking pan and spread it into an even layer.

    🧁9x13-inch baking pan
    🥄spatula

  10. Step 10/12

    Lightly oil your hands and gently press the mixture into a compact, even layer without crushing the cereal.

    cooking oil
    🧁9x13-inch baking pan

  11. Step 11/12

    Let the treats cool at room temperature until firm enough to cut, about 30 minutes.

    🧁9x13-inch baking pan

  12. Step 12/12

    Cut the cooled slab into 24 bars and serve.

    🔪knife
    🟫cutting board

Composition

Ingredients

Types

Dairy, Confectionery, Seasoning

Ingredients

Butter, Mini marshmallows, Salt, Vanilla, Rice Krispie cereal, Food coloring, Cooking spray, Oil, Meltable chocolate

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

176 kcal

Macro nutrients

Protein: 1.4g, Carbohydrates: 35g, Total fat: 3.5g, Saturated fat: 2.1g, Fiber: 0.3g, Sugars: 18g

Nutritional Information

Minerals

Sodium: 133mg, Calcium: 4mg, Iron: 1.4mg

Vitamins

Vitamin A: 43mcg RAE, Vitamin D: 0.5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

9x13-inch baking pan, large stockpot, wooden spoon, measuring cups, measuring spoons, knife, cutting board, spatula

Appliances

stovetop

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Birthday party, Children's party, Halloween, Potluck, Bake sale

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Chewy, Crispy, Soft, Gooey

Flavors

Buttery, Nutty, Sweet, Vanilla

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from heat and direct sunlight,Separate layers with parchment paper), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving for a softer texture), freezer : 60 days (Wrap individual bars tightly,Store in a freezer-safe airtight container,Thaw at room temperature before serving)