Snap, Crackle, and Pop: The BEST Rice Krispie Treats Recipe

Confession: I'm not a sweets person but I LOVE rice krispie treats! And do you want to know the secret to making the BEST EVER rice krispie treats? They're so easy to make and I show you in this simple but delicious recipe! This is a pushy recipe if you love rice krispie treats!

Dear Reader, the secret to the best rice krispie treats is...browned butter, real vanilla bean paste and a fat pinch of salt! These three ingredients will make your favourite snack even better than ever! I also dip them in peanut butter flavoured chocolate just to make them that much more moreish. I was once told that apparently rice krispie treats are a popular treat with bodybuilders and fitness people because they are high in sugar and simple carbohydrates but also low in fat and protein. So you get the energy quickly without interfering with digestion issues like cramps.

10 Tips for making the BEST Rice Krispie Treats

1 - Make sure that your rice bubbles are fresh! I always buy a new box to make them. Soft or stale rice bubbles will yield an unsatisfying crunch.

2 - Melted marshmallows are sticky! Use a non stick frying pan with high sides for making rice krispie treats.

3 - I always brown my butter which is a very easy step that gives such a delicious result. When you melt the butter just melt it for a couple of minutes longer until it starts to smell deliciously nutty and fragrant. Then add the marshmallows.

4 - You can use jet puffed marshmallows, mini ones or regular shaped ones. I find that the jet puffed marshmallows don't melt down as easily as the regular sized ones, probably because they have an ingredient that puffs them up so much. For that reason I recommend cutting up the jet puffed marshmallows into six pieces so that they melt easier and are easier to handle. For these I used white marshmallows (rather than the pink and white ones).

5 - Don't forget that vanilla! This makes such a difference with the end product

6 - Likewise, adding a fat pinch of fine salt always helps the flavour along.

7 - Don't add too much butter. Adding too much butter will make the rice krispie treats fall apart. The amount specified will be perfect and your rice krispie treats will stick and stay together.

8 - Make sure to press down the rice krispie treats once in the pan. This will help them stick together.

9 -Troubleshooting: do your rice krispie treats fall apart? You've either used too much butter or haven't pressed it down in the tin enough.

10 - Rice krispie treats will last for up to a week like this or freeze for up to 2 months. They do not need to be refrigerated.

A friend said to me recently that they were surprised that I like rice krispie treats because I'm a savoury person and they're seen as a kid friendly treat. But it's the chewy, stretchy texture of these combined with my love of peanut butter chocolate that I love. We literally can't keep these in the house because both Mr NQN and I love them so much.

She also said that she was confused by my taste in other things too. I was telling her about the true crime podcasts that I love lately and she was suggesting some to me. But I had to explain that I am really interested in some true crime but not others. For example I am not interested in cults or the mafia at all but I love listening to stories about spies and the spy trade. And while my primary area of interest in true crime is about serial killers (seriously that is my jam) I am not interested at all in family annihilators. A peak day for me would be to eat these very rice krispie treats while listening to a podcast about serial killers!

So tell me Dear Reader, what does your peak day look like? Do you like rice krispie treats? Do you like true crime and if so, do you have a specific area of interest or disinterest?

The BEST Rice Krispie Treats!

An Original Recipe by Lorraine Elliott

Preparation time: 5 minutes plus 15 minutes cooling time

Cooking time: 10 minutes

Makes a 20x20 or 8x8inch tray (9 big squares or 12 rectangles)

• 55g/1.9ozs butter
• 300g/10.6ozs marshmallows
• 2 teaspoons vanilla bean paste
• Fat pinch salt
• 135g/4.7ozs puffed rice cereal
• 150g/5ozs peanut butter chocolate chips (or your favourite chocolate)
• 1 teaspoon coconut oil or butter
• Pinch of salt

Step 1 - Line the base and sides of a 20x20cm/8x8inch square tin and spray lightly with non stick oil. Spray a silicon spatula too. Heat the butter on medium high heat in a large non stick frypan (around 26cm/10in) with 2inch high sides. Allow the butter to melt and then brown - it should become foamy and smell nutty. Turn the heat to medium and add the marshmallows, vanilla and salt and stir with the spatula to melt. Once completely melted, turn down the heat to low and add the puffed rice and stir well. Make sure that all of the rice is coated.

Step 2 -Scoop into the prepared tin and allow to cool for 3 minutes (they're very sticky when they're hot). Then take the oiled spatula and press down firmly making sure that the rice cereal is compact and not loose. Get into the corners and spread it down flat. Cool for 10-15 minutes. Cut into 9 or 12 pieces.

Step 3 -Line a medium baking tray with parchment. Melt the peanut butter chips and stir in the oil or butter and salt (I find the peanut butter chips need a bit of salt added to them as they can be a bit bland). Dip one side of the treat in the chocolate and place dipped side up on the tray. Repeat with the rest and then refrigerate until chocolate is hard. Turn over the squares and drizzle more chocolate over the squares and allow to set. Store in an airtight container with a layer of parchment between to prevent them from sticking. These will last for up to a week like this or freeze for up to 2 months. They do not need to be refrigerated.