These Marshmallow Rice Krispies are incredibly delicious. No matter if you're a marshmallow fiend or not. They are so easy to make it's almost scandalous. Just four ingredients, five minutes and wallop...you have something off the scale. Trust me, you just gotta.
Rice Krispies were all the rage back in my day. A little bit of snap, crackle and pop and I would eat the whole lot with a cricked neck. But I lost the magic, lured away by other more indulgent cereals, fickle and always greedy for yet more sugary thrills.
But they are back in a big way and I need these Marshmallow Krispies to be permanently within my reach for the next 20 years at least.
I want only ever to be five mins away from pressing them into my tin, excited like the kid I used to be, and actually slavering at their pinky, sweet sheen.
So these are a perfect lunchbox or picnic treat as well as just generally being fabulous to have hanging out around the house in tupperware.
They can feel alarmingly sticky to work with but just stay calm and use my tips list to remain in control. See below.
*Scroll down to the bottom of this post for the full printable recipe card*
Marshmallow Rice Krispie Bars Recipe
INGREDIENTS
Rice Krispies - Standard Rice Krispies. To make yours gluten free then use gluten-free rice pops/krispies
Butter - Unsalted Butter
Vanilla extract
Marshmallows - There are some more flavorful marshmallows out there than others. I find that the supermarket standard marshmallows are a little less flavourful so I do add an extra ½ tsp of vanilla extract if I am using those. You can use both gluten free and vegetarian marshmallows for this recipe but I have only used the standard.
RECIPE STEPS
- Simply melt the butter gently in a large saucepan and add the vanilla extract.
- Remove from the heat and tip in the marshmallows. Stir to combine and melt. You can return the saucepan to the heat for a little while to encourage the melting process if they aren't melting quick enough. I find different brands have different melting properties if you get me.
- It does take a little stirring but keep going.
- Tip in the Rice Krispies. Stir with a spatula and try as best you can to not crush too many of the krispies.
- Try to work quickly and accept that you won't be able to get every last bit from the saucepan or your spatula! The hotter the marshmallow mix the easier it is to stir.
- Tip into your tin. I use a 8" loose bottomed tin with a reusable silicone liner in the bottom. You can simply grease with butter or spray some baking parchment. Brush a metal spoon with flavourless oil like sunflower if the rice krispie mixture is too sticky to smooth over which it usually is.
- You may feel like you'll never get it out and into the tin but just keep the faith.
- I put the tin in the fridge to set for at least an hour.
- I then use a serrated knife to cut them into 16 of the cutest squares ever.
- You can scatter some sprinkles on top to suit the occasion. This is best done at the still sticky stage when they are first put in the tin.
- I prefer them naked but the kids do seem to love sprinkles.
Tips for Marshmallow Krispies
- Use the nicer flavour marshmallows if you can. Otherwise add 1 tsp EXTRA of vanilla extract.
- Use your biggest saucepan or bowl to make it easier to stir it all together. Mine is 23 cm wide and 10 cm deep.
- Use a flat spatula to stir in the rice krispies.
- Work quickly mixing in the rice krispies whilst the mixture is still hot. Blast it in the microwave for 10 seconds or so if it gets too sticky as it cools and you are using a non metal bowl to stir it all in..
- Brush a wet spoon with flavourless oil and use it to level it in the tin. It's a gamechanger.
- I use an 8 " loose bottomed tin with a reusable silicone liner or baking paper but you can grease the tin instead with butter/spread. You can use a tin with greater an area to fill but the krispie bars/squares will be less deep.
- Use a serrated large knife to cut the squares.
How To Store Marshmallow Rice Krispies
I store them under my cake dome or in a air tight container. They last well for up to 3 days. If I am layering them up in a tin then I put greaseproof or baking paper between the layers because they are rather sticky.
Can You Freeze Marshmallow Rice Krispies?
Yes you can even though you might think that they would go soggy. Do make sure the rice krispies are good quality though. The trick is to wait until cold before wrapping each square/bar completely in clingfilm and then putting in a container or freezer bag. They will last well for up to 1 month. Thaw at room temperature still wrapped for a couple of hours.
If you like this recipe then you may like these
The Best Marshmallow Krispies
Ingredients
- 300 grams marshmallows
- 50 grams unsalted butter
- 160 grams rice krispies
- 2 tsp vanilla extract
Instructions
- Melt the butter in a very large saucepan and add the vanilla extract. Remove from the heat.
- Tip in the marshmallows and stir to melt with a spatula. Return to a gentle heat if they are not melting quickly enough.
- Tip in the rice krispies and stir with the spatula until it is all mixed through. Work quickly and even though they are really stringy to handle just accept that you won't be able to get all of the mixture out into your tin or off your spoon at the next stage.
- Empty into your tin and gently smooth with the same spatula. Sprinkle on your sprinkles if using. Level smooth with a metal spoon brushed with a small amount of flavourless oil.
- Chill in the fridge for at least an hour.
- Use a serrated knife to cut into 16 squares or the size you wish.
- Apply To Childhood Face
Video
Notes
- Use the nicer flavour marshmallows if you can. Otherwise add ½ tsp of vanilla extract.
- Use your biggest saucepan or bowl to make it easier to stir it all together. Mine is 23 cm wide and 10 cm deep.
- Use a flat spatula to stir in the rice krispies.
- Work quickly mixing in the rice krispies whilst the mixture is still hot.
- Brush a metal spoon with a small amount of flavourless oil to press and level the mixture in the tin.
- Store them in an airtight container with greaseproof or baking paper in between the layers. They are best eaten within 48 hours.
- I use an 8 " loose bottomed tin with a reusable silicone liner or baking paper but you can grease the tin instead with butter/spread. You can use a tin with greater an area to fill but the krispie bars/squares will be less deep.
- Use a serrated large knife to cut the squares.
Nutrition
All nutritional information is approximate and intended only as a guide.
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Do let me know how you got on in the comments below. I love a good old hairy chinwag.
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