LARGE BATCH RICE KRISPIE TREATS
The perfect recipe and tips for making a large batch of Rice Krispie Treats, either for a crowd or a bake sale!
Provided by Sara Wells
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- 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. If you feel your pot isn't large enough, add half the marshmallows at a time and let them melt down a bit before you add the rest. Melt completely and stir in salt.
- Once melted, quickly pour over cereal mixture and stir well until all cereal is coated. Transfer mixture to prepared pan. Spray your hands with non-stick spray (or rub with a little butter) so you can gently press down mixture to the edges of the pan.
- Let treats set until firmed up and then lift your foil/parchment out of the pan for easy cutting.
WORLD'S BEST RICE KRISPIES® TREATS
Literally the best Rice Krispies® treats you have ever tasted due to a secret ingredient--sweetened condensed milk. You're welcome. Leftovers (there won't be any) can be placed in an airtight container on the counter for up to 3 days.
Provided by Jessie Sheehan
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Grease an 8x8x2-inch pan with cooking spray.
- Melt butter in a large pot over medium heat. Add sweetened condensed milk. Stir with a rubber spatula until butter and milk are uniformly combined and small bubbles are forming in the center of the mixture, about 2 minutes. (When you first begin stirring they will look separated.) Add the bag of marshmallows and stir until melted and smooth. Add vanilla extract and salt and stir again. Remove from heat.
- Stir rice cereal and remaining cup of marshmallows into the pot to combine. Transfer to the prepared pan and press down lightly with a sheet of plastic wrap; don't pack them down too hard or they will lose their inherently soft and gooey texture. Sprinkle with flaky sea salt.
- Let set up on the counter for at least 1 hour. Cut into 16 squares.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 31.5 g, Cholesterol 18.5 mg, Fat 6.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 249.2 mg, Sugar 18.1 g
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- In a large pot, on medium heat, melt the butter. Add the marshmallows and stir occasionally until they have melted. Remove from heat.
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- Press into previously prepared cookie sheet and let cool at room temperature. DO NOT REFRIGERATE TO SPEED COOLING!
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