Desserts

Crispy Rice Treats

 

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Yeah, you know the ones I mean. Why bother to post about those, they’re all the same, right? After all, there are only 3 ingredients. Ahh, that’s where you’re wrong, my friend. There’s a reason mine were always the first ones gone at the bake sale. There are 2 tricks to making these tasty treats even tastier. First is the right recipe. Second is a little extra cooking time, paying really close attention. 

Let’s face it. Nobody ever intended this to be a “healthy option.” It’s junk food, plain & simple. But who doesn’t deserve a few empty calories now & then? Especially for those never-ending bake sales. If you need something quick, inexpensive, and always popular, here’s your go-to recipe. Nope, not the one on the box. What were they thinking, decreasing the amount of butter called for? At least they removed the “or margarine,” but seriously. Try this instead, you won’t be sorry. If you can’t find Cabot butter, I’m so sorry. You need to move to Vermont! Or someplace that sells Cabot. In the meantime, just use a good quality butter. Generics tend to have a lot more water, which isn’t a happy companion to rice cereal.  You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

½ cup (1 stick) Cabot butter

2 (10½ ounce) bags of mini marshmallows

1 (12½) ounce box good quality crispy rice cereal

Preparation:

1.) Butter a 9″x 12″ glass baking dish. Yes, butter. No oil, shortening, or cooking spray allowed. Tear off a piece of wax paper big enough to cover the dish; set aside.

2.) In a large pot, melt the butter over low heat. A little patience here will serve you well – don’t get suckered into turning the heat up to get done faster. Your quality will suffer. Let the butter keep heating after it’s melted. If your burner is too hot, the butter will scorch. Yuk. Slow & low, stirring frequently, you’ll see the butter just start to change color & smell. First it gets a thin layer of tiny foam on top. Then it goes from that light yellow, to something just a tiny bit more tan than that. It stops smelling of fresh-out-of-the-box butter, & takes on a richer scent. Don’t let it actually brown, though, that’s a bit too far.

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3.) As soon as you just begin to see/smell those changes, dump in both bags of marshmallows, & stir. Keep it on low heat, and stir frequently. A spatula is a better bet than a spoon; the flat surface will help. I use a wooden spoon with a flat edge. Make sure you scrape the bottom often so that nothing sticks there very long. Linger a bit again once the marshmallows are melted & well-mixed. Here you’re looking for the white of the marshmallows to turn just the slightest bit more beige than eggshells. You’ll see tiny flecks of golden brown – that’s when you remove from heat.

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4.) Dump the cereal into the pot, & stir to coat thoroughly. Get all that lovely goo that’s trying to hide at the edges of the pan. Turn the whole mess into the buttered dish. Quickly lay the waxed paper over the top, and press down firmly but gently with your hands to compress & flatten. You shouldn’t hear crunching. Pull the paper off. Let cool, cut into squares. Enjoy!

 

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Crispy Rice Treats


Ingredients

½ cup (1 stick) Cabot butter

2 (10½ ounce) bags of mini marshmallows

1 (12½) ounce box good quality crispy rice cereal

Directions


1.) Butter a 9″x 12″ glass baking dish. Yes, butter. No oil, shortening, or cooking spray allowed. Tear off a piece of wax paper big enough to cover the dish; set aside.
2.) In a large pot, melt the butter over low heat. A little patience here will serve you well – don’t get suckered into turning the heat up to get done faster. Your quality will suffer. Let the butter keep heating after it’s melted. If your burner is too hot, the butter will scorch. Yuk. Slow & low, stirring frequently, you’ll see the butter just start to change color & smell. First it gets a thin layer of tiny foam on top. Then it goes from that light yellow, to something just a tiny bit more tan than that. It stops smelling of fresh-out-of-the-box butter, & takes on a richer scent. Don’t let it actually brown, though, that’s a bit too far.
3.) As soon as you just begin to see/smell those changes, dump in both bags of marshmallows, & stir. Keep it on low heat, and stir frequently. A spatula is a better bet than a spoon; the flat surface will help. I use a wooden spoon with a flat edge. Make sure you scrape the bottom often so that nothing sticks there very long. Linger a bit again once the marshmallows are melted & well-mixed. Here you’re looking for the white of the marshmallows to turn just the slightest bit more beige than eggshells. You’ll see tiny flecks of golden brown – that’s when you remove from heat.
4.) Dump the cereal into the pot, & stir to coat thoroughly. Get all that lovely goo that’s trying to hide at the edges of the pan. Turn the whole mess into the buttered dish. Quickly lay the waxed paper over the top, and press down firmly but gently with your hands to compress & flatten. You shouldn’t hear crunching. Pull the paper off. Let cool, cut into squares. Enjoy!

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