What’s that one treat that takes you wayyyyy back to your childhood? Mine is definitely rice crispy treats. Nothing makes me feel more like a kid than some rice crispy treats. Now that my nieces and nephews are at that perfect age, I decided to test out some rice crispy treats for my holiday baking and of course, they came out amazing!
Probably the best thing about rice crispy treats is once you find the perfect ratio cereal to marshmallow to butter you can basically do whatever you want (perfect ratio below!) And by whatever you want I mean you can mold these into so many fun things and decorate them with anything. I typically like the traditional rice crispy but I can never say no to one with a little frosting and sprinkles 🙂
Heat a pot with 5 tablespoons of butter (Hint: Do Not Burn the Butter)
Slowly add in 10.5 ounces (one bag) of mini marshmallows making sure they do not stick to the butter of the pan, consistently stir until the marshmallows are completely melted.
Take the pot off the heat so they do not accidentally burn and slowly add in a cup of plain rice crispy cereal and fold it in.
Once all of the cereal is folded in, coat a large baking sheet with butter and lots of it! We do not want these to stick to the pan. You can also put down parchment paper but I would not recommend tin foil because it tends to stick to the treat.
With a silicone spatula press the marshmallowy goodness down nice and flat.
Let it cool for about 10 minutes and then flip onto a cutting board. If you plan to cut shapes in the treats let cool for about 30 minutes.
10.5 ounces mini marshmallows
5 tablespoons butter
6 cups rice crispy cereal
Any type of toppings! Example: chocolate chips, frosting, sprinkles or any type of crush candies