rice krispie classics

after many years of making these rice krispie treats for a fall snack, i considered changing the recipe into one of the hundreds found online on various websites. i was interested to see if the newer versions were tastier or even just easier to make.

it is amazing to see how many alterations have been made to this classic cookie bar.  however, after reading through them, i decided that my old standard recipe that has been made for years is actually the best one around.  many of the new recipes have changed the amount of krispies in ratio to the amount of marshmallow.  also, i have noticed that the amount of butter changes in relation to the other ingredients.  after spending over an hour reading the reviews on the websites, i determined that these changes were not better based on others’ opinions.  not one of the opinions was favorable with any of the dozens of changes.

the one secret to my rice krispie treats is the addition of a flavor.  i sometimes use vanilla and other times use almond extract.  this slight addition makes the difference in the rice kripsie treat.

my classic recipe:  melt 1/4 cup of butter, not margarine, as the oil is needed for the success of the treat, along with 3 cups of mini marshmallows in a microwave glass bowl for two minutes.  stir the mixture, which will puff up in the microwave.  then, microwave again for another minutes.  add 1 teaspoon of vanilla extract and a couple of dashes of salt.  this makes the flavor of the treat.  add 5 cups of krispies. stir.

place in a ceramic dish that has been coated with Pam.  press down the treats firmly with a Pam coated piece of waxed paper.  i add sprinkles on the top for Halloween treats.  press the sprinkles down into the treats as well. pressing the treats firmly is an important step, or the treats crumble when cutting into bars.

allow the treats to cool down before slicing into bars, about two hours.  serve and enjoy for the fall season.

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