FEATURE RECIPE: Rice Krispie Squares
Wednesday Sep 29th, 2021Share
This recipe was created by Jenn Segal of “Once Upon a Chef”. She has tweaked the original back of the box recipe and made it even better -- but still just as quick and easy to prepare. The perfect lunch-box or after-school snack that your kids will love!
- 3/4 cup (1-1/2 sticks or 12 tablespoons) unsalted butter
- 1 400gr bag of Marshmallows plus 2 cups of Mini Marshmallows
- 3/4 teaspoon of vanilla extract
- 1/2 teaspoon salt
- 8-½ cups (or 240 gr) of Rice Krispie or crispy rice cereal
- Lightly grease a 9 x 13 pan with softened butter.
- Set aside the 2 cups of mini marshmallows.
- In a large pot or Dutch oven, preferably with a light bottom so you can monitor the colour, melt the butter over medium heat. As the butter melts, it will begin to bubble and foam and you will begin to smell a nutty brown butter aroma,- at this point take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay - just be sure to remove it from the heat before the sediment turns black)
- Off the heat, add the remaining marshmallows, vanilla, and salt.
- Place the pot back over medium heat and stir the mixture with a spatula or wooden spoon until the marshmallows are completely melted.
- Remove the pan from the heat and add the Rice Krispie cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.
- Add the reserved extra 2 cups of mini-marshmallows and stir until they are softened and partially melted. Don't overmix; you want pockets of goo.
- Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour. Then they can be cut into squares.
- Rice Krispie Squares will keep in an air-tight container for a couple of days on the counter. They can also be frozen for up to 6 weeks.