After months of experimentation, I think I finally made the perfect batch of Rice Crispie squares. This is saying a lot for someone who barely ever bakes and hates cooking.
I realised, after many failed attempts, that achieving this perfection involves the optimum ratio of butter to Rice Cripies, and marshmallows to Rice Crispies, not butter to marshmallows. Thinking of it this way makes a huge difference.
Some of my failed batches have included from rock-hard to very crunchy squares, overly-sweet squares, burnt marshmallows and extremely soft but practically tasteless squares.
This final batch, however? Soft, chewy, just sweet enough and perfectly delectable. I think I can now call myself the Rice Crispie Square Master. Although I suppose for that rank to stick, I’ll have to repeat this achievement at least a few more times.
September 8, 2006 Edit: For all you people searching, I’ve now posted my perfect rice crispie square recipe.