Pliable Rice Krispie Treats?

Decorating By Chrisl121070 Updated 11 Jul 2011 , 2:34am by jewordsoflife

Chrisl121070 Posted 10 Jul 2011 , 2:45am
post #1 of 11

Everytime I make my RKT, they are always too soft to hold the shape well. I've tried adding some melted white chocolate which helps some, but how do I get them the right consistency for shaping/carving?

10 replies
mplaidgirl2 Posted 10 Jul 2011 , 2:50am
post #2 of 11

I use the premade ones since they are amazing for carving. All the stuff I need rkt for is pretty small its not like I'm saving a ton of money by making them myself

Kitagrl Posted 10 Jul 2011 , 2:51am
post #3 of 11

As they cool down, they should be easier to work with...plus, I always put less butter than the recipe calls for. The butter is what keeps it soft and chewy. Without ANY butter it will get very hard. So I kinda go half way.

Chrisl121070 Posted 10 Jul 2011 , 3:09am
post #4 of 11

Nope, even when I let them sit for a day they are still too soft and don't stick together. I've tried putting just a TINY bit of butter in and it still doesn't work! I've also tried both marshmallows and marshmallow fluff, and they both do the same thing. I think I'm RKT impaired. LOL

Torts Posted 10 Jul 2011 , 3:23am
post #5 of 11

When I try to carve, I grind up the Rice Krispies until they're almost powdery. It helped me A LOT!

katie725 Posted 10 Jul 2011 , 3:48am
post #6 of 11

i buy my RKT because it saves a lot of hassle and is not that much more expensive (unless you are going to be molding something large). i am sure to buy the good ones and not the store brand because they do not stick together as well. Save yourself the hassle and try store bought!

fairmaiden0101 Posted 10 Jul 2011 , 4:10am
post #7 of 11

I too use store bought ones. I heat them up for a few seconds so that I can mold them, crush them pretty well so that some are just like powder and others whole and it works great! Cover those puppies in ganache and it's as smooth as a babies bum with no bumps showing through the fondant!

CakemummyCC Posted 10 Jul 2011 , 4:59am
post #8 of 11

For those of you that use the store bought RKT...where do you buy them? Here in Australia, I have never seen them in the shops (Aussies please correct me if I am wrong), so perhaps I could get them shipped?

katie725 Posted 11 Jul 2011 , 2:02am
post #9 of 11
Quote:
Originally Posted by CakemummyCC

For those of you that use the store bought RKT...where do you buy them? Here in Australia, I have never seen them in the shops (Aussies please correct me if I am wrong), so perhaps I could get them shipped?




http://www.amazon.com/s/ref=nb_sb_ss_i_3_20?url=search-alias%3Daps&field-keywords=rice+krispies+treats&sprefix=rice+krispies+treats

try this?

airedalian Posted 11 Jul 2011 , 2:07am
post #10 of 11

My daughter made some rice krispie treats that were hard as rocks. I didn't even think it was possible to screw up RKT like that. Several people suggested that the marshmallow/butter mix had cooked too long and gotten too hot. Don't know if that would help, but trust me, the ones she made would have supported anything...

jewordsoflife Posted 11 Jul 2011 , 2:34am
post #11 of 11
Quote:
Originally Posted by fairmaiden0101

I too use store bought ones. I heat them up for a few seconds so that I can mold them, crush them pretty well so that some are just like powder and others whole and it works great! Cover those puppies in ganache and it's as smooth as a babies bum with no bumps showing through the fondant!




Sounds like a great idea! Question though, do you dip your rkt figure in melted ganache or mold ganache that has already firmed up around it? Oh, that just made me have another question, then do you need to do anything special to get the fondant to stick to the ganache? TIA!

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