I have come to the realization that there are somethings that I will never be able to do.
A back handspring. That would land me in the Dr.s office on the first attempt.
Fancy handwriting. Nope, I will continue to write like a two year old who just got a hold of their first crayon.
Spell. Dyslexia made sure that would never happen.
Knit. I have tried and tried to learn but only wind up stabbing myself or the poor soul sitting next to me.
Sing. As much as I like to pretend I am just as good as Adele when I am singing along in the car, my kids are right there covering there ears at their tone deaf mom.
Park. No matter where I am I have to park with at least two empty spaces. Otherwise I’m gonna have to shimmy out of my car like a cat burglar because once again I have parked waaay to close.
Understand the difference between a cow and a heifer. Apparently there is a difference and I have given up trying to figure out what it is. I now call every cow I see a Bovine. Drives my husband bonkers.
Speak Spanish. I lived in Mexico for six years and still can’t figure out how to do anything besides order tacos.
But somethings I do not have to give in to being unable to do and making rice krispie that can no longer be considered lethal weapons treats is one of them.
I find it highly hilarious that I can make things like brioche, beef wellington, layer cakes, tamales, but have never made a batch of rice krispies that anyone in their right minds would want to eat. Usually my treats come out tasting like burnt sugar and if you can cut through them they can be used as building bricks in our next house project. Until now! Yes, after none-of-your-darn-business years I have managed to produce a batch of krispie treats that taste good, can be easily cut and stay soft! So I have decided to pass some tips on to you in case, like me, you have never been able to produce a batch of sugar laden treats that your children refused to eat. Because I would really like to think that I am not the only one who has never been able to master such a basic recipe.
First don’t use a stove top to melt your butter and marshmallows together. I have no idea why but it helps from keeping the marshmallow/butter mixture from turning into cement once it hardens.
Second- Hold some marshmallows back to stir into the hot marshmallow/butter mixture. Like of like the idea tempering chocolate, the addition of unmelted marshmallows helps the marshmallow/butter mixture keep from hardening or turning a funny color.
Third- Add vanilla for a boost in flavor.
Fourth- Do not add to much cereal to the marshmallow/butter mix. An Equal balance is necessary to keep the treat taste and not to soggy or dry.
And Finally, resist patting the treats to compactly into the pan. A light pushing down helps the treats to stay nice and fluffy.
So there you have it, simple changes to make to ensure that you can make delicious rice krispie treats and not have to settle for funny looking bricks.
Rice Krispie Treats
1/2 cup butter, cubed
2 (10.5) bag mini marshmallows, 1 cup reserved
11 cups Rice Krispie Cereal
1 1/2 teaspoon vanilla extract
- Grease a 9×13 ich pan with cooking spray or butter.
- In a large microwavable bowl add marshmallow, except for one cup, and cubed butter. Microwave for forty-five seconds, then at thirty second intervals until marshmallows and butter have melted, stirring between each interval.
- Once butter and marshmallows have melted stir in reserved cup of marshmallows until melted.
- Add rice crispies to melted marshmallows and stir to combine.
- Pour mixture into prepared pan and with spatula press down lightly. You can spray the spatula with cooking spray to help the krispie mix not stick.
- Let cool, then cut into squares and enjoy.