Rice Krispies

Decorating By chebean Updated 16 Jun 2008 , 11:52am by johnson6ofus

chebean Posted 3 Oct 2007 , 5:10am
post #1 of 25

okay! i know i should know how to make this stuff but i never made rice krispie treats in my life--even as a kid! icon_redface.gif

will someone share with me the recipe so that i can make rice krispie molds? some say leave out the butter/margarine....

please help me!!!

gracias

24 replies
Wiltonlady Posted 3 Oct 2007 , 5:20am
post #2 of 25

I think this is the recipe. 1 lb of Marshmallows, melt them in the microwave oven (30 seconds?) in a microwave safe bowl. Add five cups of Rice Krispies and stir until all blended. Grease your hands to work with the mixture. I hope this is it.

chebean Posted 3 Oct 2007 , 5:21am
post #3 of 25

i forgot to tell you that my microwave is not working--kaput!! went out a couple of days ago--shorted out or something....

icon_cry.gif

BrandisBaked Posted 3 Oct 2007 , 5:21am
post #4 of 25

My recipe:

Throw a bunch of marshmallows in a bowl.
Pop them in the microwave until melted.
Pour in rice krispies and mix.
If there's not enough rice krispies, add more.
If I accidentally added too many rice krispies, throw in a few more marshmallows and put the whole thing back in the microwave until melted.

No butter. No measuring.

In other words, I have no idea what the actual "recipe" is.

Juds2323 Posted 3 Oct 2007 , 5:25am
post #5 of 25

Here is the recipe directly off the Kelloggs website. HTH.

3  tablespoons margarine or butter
1  (10 oz.) package regular marshmallows
  - or -
4  cups mini marshmallows
6  cups Rice Krispies®
Directions

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

Wiltonlady Posted 3 Oct 2007 , 5:27am
post #6 of 25
Quote:
Originally Posted by chebean

i forgot to tell you that my microwave is not working--kaput!! went out a couple of days ago--shorted out or something....

icon_cry.gif




OOPS!

I think they can be melted in a double boiler.

Hollyanna70 Posted 3 Oct 2007 , 5:33am
post #7 of 25

Here are the classic directions.

http://www.ricekrispies.com/Display.aspx?recipe_id=1605&kic=1

This is what I usually use, and have no problems. I do crunch the rice krispies before adding them.. Not a lot, just squeeze them in my hand a couple times before dropping them in. After everything is all melted, and mixed together, I press them in a pan as hard as I can. Butter up my hands a bit to do this, so it doesn't stick.

I do leave butter in the recipe. I haven't had a problem with that, but some omit it due to humidity. Also, I just put the butter and marshmallows in a pan and melt it on the stove, over low heat. It doesn't take long.

I've also heard mention of using the premade treats, but I think that can get a bit expensive, especially if you have a large job to do.


Hope this helps,

Holly

**edit** I really have to stop watching television when I'm replying to a thread. Juds beat me to it, while I was typing.. haha

anku Posted 3 Oct 2007 , 5:37am
post #8 of 25

Even I leave the butter out. It is easier to mold that way!

chebean Posted 3 Oct 2007 , 5:42am
post #9 of 25

thank you!!

it has been a little bit humid here so i may just leave out the butter...

ready made rice krispies....i may just try that!! i just need to make a 3-4 inch ball

i'm attempting to make a Mickey Mouse Clubhouse themed cake!! icon_surprised.gif don't know what i am getting myself into, especially having to cover the rice krispies--how do i do that?

black fondant, anyone? icon_confused.gif

thanks again!!

icon_biggrin.gificon_biggrin.gif

Hollyanna70 Posted 3 Oct 2007 , 5:44am
post #10 of 25

When I did my computer cake, I just molded the rice krispie treats, put a thin layer of buttercream on it after they were molded and dried a bit, then covered in fondant like I would a cake.


Hope this helps,


Holly

chebean Posted 3 Oct 2007 , 5:47am
post #11 of 25
Quote:
Originally Posted by Hollyanna70

When I did my computer cake, I just molded the rice krispie treats, put a thin layer of buttercream on it after they were molded and dried a bit, then covered in fondant like I would a cake.


Hope this helps,


Holly




.....i could just hug you.......thanks!!

Hollyanna70 Posted 3 Oct 2007 , 5:48am
post #12 of 25

You're welcome... Very glad to help. icon_biggrin.gif

Confectionary2 Posted 3 Oct 2007 , 2:15pm
post #13 of 25

This may be a little late....but grease your hands with butter to keep from feeling the heat!

chebean Posted 3 Oct 2007 , 3:19pm
post #14 of 25

thank you for the advise on greasing my hands!!

it's never too late for tips!

thumbs_up.gif

victorianne_sweets Posted 10 Oct 2007 , 7:31am
post #15 of 25

I made rice krispies three days ago for molding...used the classic recipe, no butter. They STILL are not dry! icon_cry.gif you just *touch* them and they shift. Anyone have any suggestions form me? icon_sad.gif

(Who woulda thunk I'd be rice krispy treat challenged? icon_confused.gif )

BrandisBaked Posted 10 Oct 2007 , 7:27pm
post #16 of 25

Are you compressing them at all?

I squeeze mine a lot to make 'em firm. And then brush on a layer of RI and vodka. They hold their shape really well after that.

manders Posted 10 Oct 2007 , 7:37pm
post #17 of 25

I have found that if you crush the rk before you add them to the mm they make a firmer RKT. easier for me to mold. hope that helps!

mullett Posted 10 Oct 2007 , 7:42pm
post #18 of 25

I crush them and I use (don't yell at me) the entire stick of butter and we even make something to go into what ever mold we are using and stand on them to compress them and put them in the fridge. Hope this helps. They never dry all the way, but they are easier to handle and carve.

rmbias1 Posted 10 Oct 2007 , 8:00pm
post #19 of 25

I was having trouble with rkt until about a month ago. Thanks to the help of cc I know what to do now. I used the classic receipe and when I shaped them they eventually lost their shape, even after covering with fondant. I still use the classic receipe but omit the butter. And I just melt my marshmallows on low heat in whatever pan I am using at the time. This worked great.
I didn't have to try this, but someone also suggested adding some corn syrup.
Michele B. in WV

rmbias1 Posted 10 Oct 2007 , 8:01pm
post #20 of 25

I was having trouble with rkt until about a month ago. Thanks to the help of cc I know what to do now. I used the classic receipe and when I shaped them they eventually lost their shape, even after covering with fondant. I still use the classic receipe but omit the butter. And I just melt my marshmallows on low heat in whatever pan I am using at the time. This worked great.
I didn't have to try this, but someone also suggested adding some corn syrup.
Michele B. in WV

lutie Posted 13 Jun 2008 , 10:41pm
post #21 of 25

why do you not put skewers through the RK? That should give some stability. It sounds like you used marshmallows that were really moist! I find the off brand marshmallows are a great deal stiffer than the "original brand".

superstar Posted 13 Jun 2008 , 11:15pm
post #22 of 25

I just buy the huge big boxes at Costco.

mullett Posted 16 Jun 2008 , 11:20am
post #23 of 25

I go just the opposite.. I use a full stick of butter in the basic reciepe. I crush the cereal and pack as tight as I can. I have ever gone as far as to make a mold out of cardboard to fit the top of the mold, covered it with non stick foil and and stand on it to pack it more. I put the bottom of the mold in a bucket of sand as not to bend the mold.

Maria_Campos Posted 16 Jun 2008 , 11:43am
post #24 of 25

You definitely need to pack it as tight as you can to firm it up, RKT first timers may not know that bit, that will do the trick, just put some muscle into it and you will be fine.

johnson6ofus Posted 16 Jun 2008 , 11:52am
post #25 of 25

My kids LOVED the rice krispy treats... my tip is by accident....lol.

Melt the butter and marshmallows in a saucepan over low heat. (I use the standard box recipe, with butter). BOIL the marshmallow/ butter mixture for about 2-3 minutes (stirring constantly non low/medium heat. Start timing after all marshmallows melt.)- you are then, in fact, changing the sugars (think hard crack stage candy making). Then mix in krispies, and form.

The longer you "boil" the syrup mix, the harder the krispies set up. Watch out, I have made edible rocks this way....lol. I imagine heating in the microwave will give you the same results, just heat longer to increase the syrup temperature.

Sorry I cannot give you an exact time, but my kid's favorite texture is about 1 minute extra boiling after the marshmallows all melt (not too hard, but harder than the pre-mage boxed ones). Careful- the mixture is really hot, and can discolor.

PS. I don't squish the kripies at all.

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