Kellogg's Rice Krispies Treats Original Marshmallow Big Bar Square, 2.2

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Step 7. While still warm, top the treats with rainbow sprinkles and a very light sprinkle of flaky salt, if using. Let cool for at least 30 minutes to set before cutting. Step 8. Once cool, remove from the pan and transfer to a cutting board. Using a serrated knife, cut it into a 4-by-4 grid to get 16 squares.

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Grease your mixing bowl and baking pan with butter or baking spray. Pour the crisp rice cereal into the greased mixing bowl and set aside. Cut the butter into slices and place in the large saucepan. Begin melting the butter over low heat. Reserve 1 ½ cups of the mini marshmallows, then pour the rest into the saucepan.

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Carefully pour the Rice Krispie mixture into a buttered 9×13 dish. Take a piece of parchment paper and run it over the top of the dish to perfectly smooth out the Rice Krispies. Wait at least an hour until Rice Krispie treats are thoroughly cooled, then cut into desired number of servings. If you want GIANT treats, I think 9 is perfect.

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step two: melt the marshmallows and butter. Cut up 8 tablespoons (1 stick) of salted butter and begin to melt in the large saucepan set over medium-low heat. Add 20 ounces (about 80 regular OR 12 cups mini) marshmallows. Stir frequently until most of the marshmallows have melted.

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Add all but 2 cups of the marshmallows, the vanilla, and salt. Place the pot over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.

Product of Kellogg's Rice Krispies Treats Variety Pack 60 Ct. 0.78 oz

Measure your rice cereal out in a large mixing bowl. Set it aside. Spray a large cooking pot with non stick spray. Next, slice your butter and add it to the pot. Cook on low until the butter is melted. Add your jumbo marshmallows and cook them on medium-low until they are completely dissolved in the butter.

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How to Make Rice Krispie Treats from Scratch. Prep: Grease a 9×13 casserole pan with butter, set aside. Melt Butter: In a large heavy bottomed pot, like an enameled dutch oven, melt butter over medium heat. You can brown your butter if you want to during this step.

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In a large pot, melt down the butter along with the mini marshmallows. Make sure to continuously stir the marshmallows as they melt, to keep them from burning. Combine the marshmallow mixture with the cereal. Once melted, take the marshmallows off the heat. Gently fold in the crispy rice cereal. Toss in a pinch of salt.

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Instructions. Line a 12 x 18" rimmed baking sheet with parchment or foil and spray lightly with non-stick spray. Set aside. In a very large mixing bowl add rice krispies and 4 cups mini marshmallows, set aside. In a large stock pot on the stove top, melt the butter and add the 16 cups marshmallows.

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Grease the mixing bowl and 9x13-inch pan with butter or baking spray. Pour the cereal into the mixing bowl and set aside. Cut the butter into small pieces and place them in a large saucepan. Set the pan over LOW heat and begin to melt the butter. Add the marshmallows to the pan and allow the marshmallows to slowly melt.

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Allow treats to set for at least 1 hour at room temperature, and up to 1 day. Cover tightly if leaving out for more than a few hours. Lift the rice krispie treats as a whole out of the pan using the edges of the parchment paper. Cut into squares. Cover and store leftover treats at room temperature for up to 3 days.

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For regular Rice Krispie Treats, grease a 9×13-inch baking pan with nonstick cooking spray. Set pan aside. In a large pot, melt the butter over medium heat. Add the 16 oz bag of marshmallows and stir until the marshmallows are completely melted. Don't over cook or the marshmallows will get hard.

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Directions. Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray. Melt the butter in a large pot.


Butter a 9-inch by 13-inch baking dish. In a large stockpot or Dutch oven (at least 5 quarts) over medium heat, add butter and cook until melted, about 3 minutes. Continue cooking butter, stirring constantly, until the milk solids turn golden and the butter darkens slightly, about 5 to 7 minutes longer.

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1. In stock pot or steam-jacketed kettle melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into one 26 x 18 x 1-inch sheet pan or two 18 x 13 x 1-inch half sheet pans coated.

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Step 2: Don't melt the butter too fast or on too high a heat. (Browned Butter Rice Krispie Treats are yummy, but that's another recipe!) Step 3: Add 8 cups of Mini Marshmallows to the melted butter. Step 4: Stir the marshmallows so they are completely covered in the melted butter.