Here in Ireland, our Rice Krispie treats consist of the classic cereal covered in melted chocolate and served in bun cases. They’re so sweet and simple that you can’t help but love them. I’ve made them countless times and they always prove to be absolutely irresistible to kids and grown-ups alike!
At the weekend, I decided to try my hand at the other kind of Rice Krispie treats — the square ones made with melted butter and marshmallows that I kind of consider to be the “American version”. To start I tried to search for a recipe but all the measurements were American which was a bit confusing to convert. In the end, I just threw the lot in a pan and hoped for the best — and happily enough, they turned out even better than I expected.
150g bag of marshmallows
Rice Krispies (!)
Line a deep tin, allowing the baking paper to overlap on the sides so it’s easier to take out later. Melt the butter in a large pan over a medium heat. When it has become liquid, add in the marshmallows. You’ll get a soft thick mixture very quickly so be sure to keep stirring it as you start to pour in the Rice Krispies. I didn’t measure exactly how much cereal I used, I just kept pouring and stirring until I got a consistency I was happy with — it was somewhere around 200g.
While it’s still warm, spoon the mixture in to the tin. This is seriously sticky stuff so I popped a small plastic food bag on to my hand like a glove and used it to flatten down the mixture and spread it out evenly. After leaving the tin aside for a few hours, it had set completely. Using the overlapping baking paper, I could lift it directly out of the tin and put in on a bread board to be cut. These sliced up beautifully in to neat little squares. Gorgeously gooey and so incredibly moreish, you can’t even compare these to the pre-packaged bars in the shops because these are so much better! Between these and the chocolate bun versions I grew up with, I’ll never be able to have another box of Rice Krispies in the house without using them to make some sort of yummy treat.