recipes/rice-krispies-treats.md

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Rice Krispies Treats

By: Scott Loitsch (NYT Cooking) Source: https://cooking.nytimes.com/recipes/1023659-rice-krispies-treats Total Time: 20 minutes, plus cooling Yield: 16 servings

Salty-sweet, crispy-gooey treats with deeply browned butter. Key technique: melt marshmallows gently over low heat to prevent caramelization (which causes hard, dry treats).

Ingredients

  • ½ cup (113g) unsalted butter, preferably European-style, plus extra for greasing
  • 1 bag (12 oz / 340g) marshmallows, preferably standard size
  • 1¼ tsp (5g) kosher salt (Diamond Crystal)
  • 1 tsp vanilla extract
  • 6 cups (180g) Rice Krispies cereal
  • Rainbow sprinkles (optional, but highly recommended)
  • Flaky salt (optional)

Instructions

  1. Butter a 9-inch square baking pan.
  2. Melt butter in a large pot over medium heat until foamy (~3 min). Reduce to low, stir constantly until bubbling stops and milk solids turn medium-dark brown (not black), another 2–3 min.
  3. Turn off heat. Add marshmallows and salt — stir to coat in hot browned butter, ~1 min.
  4. Return to low heat; stir until marshmallows are almost smooth (small lumps OK), 1–2 min. Do not boil — gentle heat keeps treats soft and chewy. Turn off heat.
  5. Stir in vanilla. Add cereal and fold until fully coated.
  6. Pour into prepared pan. Gently push/pull to spread — do not press down (packing = dense treats).
  7. While still warm, top with sprinkles and a light sprinkle of flaky salt.
  8. Cool at least 30 minutes before cutting.
  9. Cut into a 4×4 grid (16 squares) with a serrated knife.

Storage: Up to 5 days in an airtight container at room temperature.

Notes

  • Can double the recipe → use a 9×13 pan (treats will be slightly taller)
  • The low-and-slow marshmallow melt is the secret to soft, chewy texture
  • Brown butter adds depth; don't skip it