I have no idea where this recipe sits in the pantheon of “real baking”. I’m sure that there’s a handful of people out there who feel, simply because of it’s relationship to a corporation (in this case the folks at Kellogg’s) or perhaps because it’s so blessedly easy to make, that this cookie recipe isn’t worth their time to either acknowledge or document.
Let me take a moment to dissuade you of either notion. It is in my opinion that Rice Krispie Treats are as good as a cookie recipe as one can make with five simple ingredients. They are chewy yet crispy at the same time. There’s the sweetness of the marshmallows mixed with the ever present butter taste.
Proust may have had his madeleines to kick start his remembrance of things past, but I am sure that a fair amount of Americans have their Rice Krispie treats. Memories of baking with one’s parents or grandparents usually involve this recipe as it is extremely forgiving. Easy enough for a child to make is a cliche that is actually quite true in this case.
And it’s adaptable as well. Nuts, chocolate chips, even icing have been added to this recipe by others. Myself? I go the M&M’s route.
It’s time we start recognizing the place the Rice Krispie Treats have in the pantheon of American cookies. It’s not on the level of, say, a peanut butter cookie, or the ever-popular Toll House. But show me a person who does not enjoy a Rice Krispie treat and I’ll show you someone who doesn’t enjoy life.
Note that the marshmallow and Rice Krispie measurements are by weight and not by volume.
- 3 Tbsp. unsalted butter
- 1/2 tsp. salt
- 12 oz. marshmallows
- 1/2 tsp. Vanilla
- 6 1/2 oz. Rice Krispies (6 cups, give or take)
- 1 cup plain M&M’s
Place a sauce pan over low to medium/low heat. Add your butter, salt and marshmallows, and vanilla. Stir and cook until the marshmallows melt and you get a smooth consistency. Remove from heat.
Add the Rice Krispies and M&M’s, folding them into the marshmallows, ensuring the all get coated. Place the mixture into a greased or buttered 9 x 13 inch pan. Using a buttered spatula, press the krispie mixture until it fills the pan, and has some measure of consistent height.
Allow to cool to room temperature before cutting.
Makes 2 dozen bars