Rice Crispy Treats

Timeless treats with a frooty spin. Classic Recipe here.

Yeah, I know that rice crispy treats are hardly haute cuisine but I had a little fun with these so I thought I’d throw them up on the recipes section. Sadly, I did not use Kellog’s cereal despite their insistence that you are not going to get the best results unless you work with the Snap, Crackle Pop boys. This I can see because off brand crispy rice cereal is…off. Since Kellog’s does not make a fruity crisp, off brand I went. I also made two batches, one with regular marshmallows and one with the fruity marshmallows. These here are frooty crisp fruity mallow treats. They bring the fruit yo!

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
(or 4 cups miniature marshmallows)
6 cups Rice Krispies®

1. In large saucepan melt butter 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 wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Kellogg’s has reduced the sodium content of Rice Krispies to meet current consumer flavor- and nutrition-preferences. Rice Krispies Treats made with the lower sodium cereal taste great without any added salt, but, if you desire, add 1/4 teaspoon salt to the butter before melting. Continue with recipe as directed.

The first batch with the regular minimallows turned out pretty cereal-y and not as mallow-y as some people might like. They weren’t bad, but could have stood a titch more mallow to cereal ratio. When I made the frooty fruity treats I threw in about a cup more minimallows and that seemed to do the trick. However, if you like your treats more crispity then the recipe is spot on.

If you are a lazy cook like me, you don’t have to mess with a buttered spatula or wax paper. Buttering your hands and pressing the treat glop down works just as well. You will want to moosh in short quick jabs though because the goo is warm. Very warm.

Frooty treats are delicious!

A note on clean up: I was afraid that the pot was going to be gooey for all of eternity so when I went up to shower (the first batch I made Tuesday morning for a work function) I filled the sticky crispy covered pot with hot soapy water and set it to soak. By the time I was done showering, all the mallow goo was dissolved and clean up was a snap. Your mallow tip of the day.

Lastly, during the work party for which I made the first batch of frooty crispy treats, I heard that one of the student workers had been having a craving for fruity rice crispy treats. What a weird specialty craving that I was able to randomly satisfy.

2008: Frooty or not frooty…must ponder and not update.

2007: It’s a tough decision.

2006: Sticky popcorn is a whole lot like rice crispy treats, save sub in popcorn and add a packet of Jell-o.

2005: My mommy brought food! Awww, she (and Mr. Paul) are Smithee regulars. *sniff*

2004: JSFR: Watering Kissmint!

2003: I just lugged in, well OK I carried in because the whole package is about three inches square, a mini tea garden.

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