I need to improve my rice krispie treat making

[Nonny]

I'm told that you need to 1) use really fresh marshmallows, and 2) be really patience about melting the marshmallows slowly over low heat. That being said, I have a horrible problem with the being patient bit and mine always turn out poorly too, so I just stopped making them.

[gracioushoney]

I melt butter on low heat then add marshmallows and melt still on low heat then take it off heat and add the cereal. Mine turn out nice and soft.

[KaraOrNot]

May 10, 2012 21:44:18 GMT -5 chilerellanos said:

I also use more butter and marshmallows that it calls for. A lot more.

This is the only way I can get mine soft!

[hazel]

I also always use a lot more marshmallows than the recipe calls for. That seems to do the trick. Heating it on low is helpful too.

Now I want to make rice krispie treats!

[Roc A Bee]

Mmm rice krispies

[ejpint]

I add a few tablespoons of peanut butter to mine. The extra fat keeps them soft, and they are extra delicious that way!!!

[cmarie11]

I always add like 1/3 cup of peanut butter. Amazing.

Now I want rice krispie treats!

[hetty]

Fresh marshmallows and low heat - the downside is that I am super impatient and feel like making them takes the same amount of time it takes me to eat the whole pan.

[rubytue]

Man, I never knew people had so much trouble with rice krispy treats. I learned to make them in my circa 1982 dorm room microwave. Actually, I wonder if that helps? I don't think I have ever made them on the stove... melt the butter, stir in the marshmellows til they are coated, nuke it again and watch them puff up. Stop just before you think they are going to explode all over the microwave, then stir in the krispies.

Bribing friends with "baked" good since 1992!

Now I want rice krispy treats.

[starburst]

May 10, 2012 21:44:18 GMT -5 chilerellanos said:

I also use more butter and marshmallows that it calls for. A lot more.

Yup, I usually use a full stick of butter, which is why I don't make them often!

[compassrose]

See, I make mine with less butter but more fresh marshmallows. The low heat is key. It takes a while, but once the melted butter coats the marshmallows, it helps them melt.

[gt7301b]

If you eat them while they are still warm you don't have this problem.

ricekrispeetreatfatty

[Deleted]

May 10, 2012 21:44:18 GMT -5 chilerellanos said:

I also use more butter and marshmallows that it calls for. A lot more.

This sounds like the best idea ever....

[chia]

I love them with peanut butter.

And, they come out better and softer if you use margarine. I'm a butter person... but, RKTs is one recipe that needs margarine, IMO.

Oh, also... if you make them with PB, melt chocolate chips on top! Super yum.

[wife2dj]

May 10, 2012 21:44:18 GMT -5 chilerellanos said:

I also use more butter and marshmallows that it calls for. A lot more.

This. I also make a version with salted butter and honey nut chex. The sweet and salty combo...mmmmm I will shamefully eat a batch in one sitting.

[satama]

Whenever I make them the way the recipe says to my husband complains, so I just use the whole bag of marshmallows now.

[somersault72]

I don't know that this will help with the softness factor, but try adding a 1/3 cup of dry cake batter. Nomnomnom