Rice Krispie Squares
This Rice Krispie Squares recipe is one my mother used to make for my sister and I when we were growing up. They were and still are one of my favourite treats, since they are absolutely delicious and also very easy to make. What makes these Rice Krispie Squares exceptional is the addition of vanilla extract, which gives them a hint of vanilla flavour, and additional mini marshmallows, which makes them extra gooey and pretty. For a variation, you can decorate the tops of the squares with mini chocolate chips or confetti sprinkles.
Tips for Making Perfect Rice Krispie Squares
- Do not burn the marshmallows: When melting the marshmallows, use medium-low heat and stir constantly, scraping the bottom of the pot, to prevent burning.
- Quickly combine: Once the rice krispies/marshmallows have been added to the melted marshmallows fold the mixture quickly as the melted marshmallows will start setting.
- Gently combine: When combining the rice krispies/marshmallows with the melted marshmallows, fold the mixture gently to avoid crushing the rice krispies.
- Make airy squares: Do not press down the Rice Krispie Square mixture down too much when spreading it in the prepared pans. This will make the squares dense as opposed to airy.
Recipe Q & A
Q: How do I store these Rice Krispie Squares?
A: These rice krispie squares can be stored in an air-tight container for 2 days at room temperature or ~1 month in the freezer. Do not refrigerate the squares or they will become hard.
Rice Krispie Squares
Recipe By: Blue Ribbon Eats
Servings: 18 squares
Prep Time: 25 minutes
INGREDIENTS
3 tablespoons + 1 teaspoon (47g) unsalted butter
250g mini marshmallows
1 teaspoon natural vanilla extract
6 cups Rice Krispies cereal
50g mini marshmallows
INSTRUCTIONS
- Line two 9-inch x 9-inch square baking pans with plastic wrap to cover the bottom and sides.
- In a large pot melt the butter over medium-low heat. Add the 250g mini marshmallows and heat, stirring with a spatula and scraping the bottom of the pot constantly, until melted.
- Remove the pot from the heat and add the vanilla. Stir until blended.
- Add the Rice Krispies cereal and 50g mini marshmallows and quickly and gently fold until combined and the marshmallows just begin to melt.
- Transfer half of the mixture into each of the prepared pans and spread into an even layer covering the bottom of the pan.
- Cool to room temperature and then cover the tops of the pans with plastic wrap.
- Allow the Rice Krispie Square mixture to set at room temperature overnight before cutting it into squares. Each pan should yield 9 squares.
Yields 18 squares
25 minPrep Time
25 minTotal Time
Save RecipeIngredients
3 tablespoons + 1 teaspoon (47g) unsalted butter
250g mini marshmallows
1 teaspoon natural vanilla extract
6 cups Rice Krispies cereal
50g mini marshmallows
Instructions
- Line two 9-inch x 9-inch square baking pans with plastic wrap to cover the bottom and sides.
- In a large pot melt the butter over medium-low heat. Add the 250g mini marshmallows and heat, stirring with a spatula and scraping the bottom of the pot constantly, until melted.
- Remove the pot from the heat and add the vanilla. Stir until blended.
- Add the Rice Krispies cereal and 50g mini marshmallows and quickly and gently fold until combined and the marshmallows just begin to melt.
- Transfer half of the mixture into each of the prepared pans and spread into an even layer covering the bottom of the pan.
- Cool to room temperature and then cover the tops of the pans with plastic wrap.
- Allow the Rice Krispie Square mixture to set at room temperature overnight before cutting it into squares.
Chocolate Mousse
