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.
So for a long time, I’m talking years, they have not been sitting on my cupboard shelf….. That will NEVER happen again…. I need these Marshmallow Krispies to be permanently within my reach. 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.
They are perfect too for the kids to make themselves especially with plenty of sprinkles and glitter baby.
To be honest these are everybody’s new favourite, glitter and sprinkles or not and I find them perfect for picnics. Super light to carry too! Personally I just love to sink my front teeth in at first bite. Not sure why….Gorgeous people, I tell you.
How To Make Marshmallow Krispies
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 1/2 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.
Step by Step Instructions
- 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 always return the saucepan to the heat for a little while to encourage the melting process but I have never had to.
- 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.
- 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. Smear some soft butter on the back of a metal spoon if the rice krispie mixture is too sticky to smooth over.
- 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 1/2 tsp of vanilla extract.
- Use your biggest saucepan 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.
- I use an 8 ” loose bottomed tin with a reusable silicone liner 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.
- Smear some soft butter on the back of a metal spoon if the rice krispie mixture is too sticky to smooth over.
- 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
Rock Cakes
The Best Marshmallow Krispies
The Best Marshmallow Krispies. Only four ingredients and you have the most delicious treat. A huge favourite with adults and children alike.
Ingredients
- 300 grams marshmallows
- 50 grams unsalted butter
- 160 grams rice krispies
- 1 tsp vanilla extract
Instructions
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Melt the butter in a very large saucepan and add the vanilla extract. Remove from the heat.
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Tip in the marshmallows and stir to melt with a spatula.
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Tip in the rice krispies and stir with the spatula until it is all mixed through.
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Empty into your tin and gently smooth with the same spatula. Don't press down too hard. Sprinkle on your sprinkles if using. Smear some soft butter on the back of a metal spoon if the rice krispie mixture is too sticky to smooth over.
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Chill in the fridge for at least an hour.
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Use a serrated knife to cut into 16 squares or the size you wish.
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Apply To Childhood Face
Recipe Video
Recipe Notes
- Use the nicer flavour marshmallows if you can. Otherwise add 1/2 tsp of vanilla extract.
- Use your biggest saucepan 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.
- 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 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.
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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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