I get numerous hits daily from people searching for rice crispie square recipes, and I realised it must be quite a disappointment for them to come here, read about how I developed the perfect one, and then not get the actual recipe.
So, here it is for the world to assimilate, bake with and ultimately consume.
- 22 large size marshmallows
- 10 ml pure vanilla extract
- 1/4 cup of unsalted butter
- 4 1/4 cups of rice crispies
- 1/4 cup of peanut butter chips
Melt the butter, vanilla and marshmallows together over the lowest heat setting on your stove by placing the butter and vanilla into a large pan first, then placing the marshmallows on top of that (just makes it less sticky when melting the marshmallows).
It will take about 20 minutes to melt everything together, and you may need to stir things up with a spatula at some point (tip: drench the spatula in water first to avoid marshmallows sticking to it too much).
Be sure to check on the mixture every few minutes to avoid any burning of the melted marshmallows.
Once the mixture is soft enough, remove the pan from the stove and pour in the rice crispies and peanut butter chips. Mix everything together using the spatula. Pour the mixture out into the container you want to use to hold the rice crispie squares – I recommend something plastic to avoid sticking. You can again water the spatula to help press the mixture down into a flattened surface.
For extra charm, sprinkle the surface lightly with some freshly shaven dark chocolate.
July 12, 2007 Edit: I get loads of hits from search engines for people looking for this recipe. Please, if you use it, I’d love to hear from you that you did, and how it turned out for you. Just leave a comment below. Thanks!
0 replies on “my rice crispie square recipe”
[…] September 8, 2006 Edit: For all you people searching, I’ve now posted my perfect rice crispie square recipe. […]
I never imagined you as a cook.
Many other things – but not cook.
Still, I suppose it is a dessert, after all, eh?
This is my cooking-challenged child explaining, in culinary terms, how to make rice cripsie squares! I am impressed. Next stop: gourmet dinner for twelve!
How many days ahead of time can one make this recipe so that the squares are still at their best when eaten?
Thank you for develping this method. Cannot wait to try it.
I would say up to three or four days ahead of time. However, it really depends on the container you use to store them in. If it’s a high-quality, air-tight container, then they will last longer. If you leave them in a glass dish with just saran-wrap over it, they won’t last long at all – maybe a day or two.