Rice Krispie Treats

In addition to the classic back-of-the-box recipe, there are countless Rice Krispie treat recipes on the internet today. This easy dessert is so simple and classic to make, it might be hard to tell which one is a winner. We’ve found that most have you just dump and stir, then pack the cereal into a pan, creating tough and dense bars that leave you wondering if you ever liked them in the first place. Our recipe is still just as simple to make but includes our foolproof tips for the softest, chewiest, and most marshmallow-filled Rice Krispie treats every time. Fair warning: You may have trouble going back to the packaged stuff after trying these.

How to make the best Rice Krispie treats:
— The key to chewy Rice Krispie treats? Use plenty of ‘mallow. Using twice as much marshmallow gives you treats that are chewy instead of stiff—the kind you can pull apart instead of snapping in half. We also continue to cook our marshmallows a little longer after they’ve melted—this gives your treats a beautiful caramelized flavor. Keep going until your marshmallows turn a little golden, and keep in mind that the more patient you are, the more the flavor will develop.
— Don’t skip the salt. Adding a little salt will help cut through the sweetness and provide just a hint of savory. Your treats will by no means be salty, but all the flavors will play better together.
— Resist packing the pan. After pouring the Rice Krispies into your pan, simply smooth the top. A little pressure is fine, a lot of pressure is not. Overpacking will cause hard, dense, and dried-out Rice Krispie treats—no one wants that. To smooth the top, you can use a silicone spatula or place a piece of parchment on top and then smooth with your hand. If using a spatula, you can wet it slightly or spray with a little nonstick cooking spray to prevent sticking.