Swap Out The Marshmallows For A Sweet Twist On Your Rice Krispies Treats (2024)
kyle grace mills
·2 min read
Rice Krispy treats are the kind of baked good that pays tribute to your nostalgic sweet tooth. Traditionally made of puffed rice cereal, marshmallows, butter, and a dash of vanilla extract, these chewy bars were passed off as a snack when we all knew it was really an afternoon dessert. It's a perfectly flexible recipe too, inviting bakers to incorporate their favorite cereal into the mix, from Fruit Loops to Cinnamon Toast Crunch. But what if you revisited this classic formula and traded the marshmallows for something a little less gelatinous but just as sweet?
Believe it or not, you don't actually need marshmallows to glue together your cereal. Instead, you can opt to use several other sticky, thick condiments to hold your Rice Krispy masterpiece together. The substitute breaks down like this: combine an inverted sugar (like syrup or honey) with a nut or seed butter to create a sweet adhesive for your Rice Krispy treats. Not only does this sticky mix work as a proper swap for marshmallows, but it also brings its own unique flavor to your crunchy bars. So how should you go about making this marshmallow alternative for your next batch of Rice Krispy treats?
Let's start with the flexible list of ingredients. As mentioned before, one-half of the substitute should be an inverted sugar, like honey, maple syrup, golden syrup, or agave syrup. Honey and maple syrup are some of the more common choices, as they're less processed, but other syrups will work fine. Just be cautious of using more strong flavored syrups like molasses or treacle, as that intense flavor may overpower all others. Your choices for nut butter are equally as flexible, as peanut butter, almond butter, and cashew butter will all work well. Seed butter, like tahini and sunflower seed butter, are also tasty options. Avoid using Nutella, though, as this mix is already sweetened and will become overly saccharine when mixed with the inverted sugar.
As for ratios, you'll use about½cup to⅓ cup of each of the syrup and the nut butter for an 8-inch square pan serving of Rice Krispies, or¾ cup of each for a traditional 9x13 pan of it. You'll mix the two together with either a mixer or melt it together on the stovetop before thoroughly stirring it into your cereal. If you don't mind adding butter to the mix, you could make the New Zealand and Australian classic, rice bubble slice, which boils butter, honey, and sugar together to create an impromptu toffee to meld the puffed rice together. The sweet options are there -- you just have to decide which to go with.
The substitute breaks down like this: combine an inverted sugar (like syrup or honey) with a nut or seed butter to create a sweet adhesive for your Rice Krispy treats. Not only does this sticky mix work as a proper swap for marshmallows, but it also brings its own unique flavor to your crunchy bars.
Honey and maple syrup are some of the more common choices, as they're less processed, but other syrups will work fine. Just be cautious of using more strong flavored syrups like molasses or treacle, as that intense flavor may overpower all others.
Most importantly, they don't melt nearly as well. Instead of becoming soft and gooey, they melt into a one giant blob. → Follow this tip: Save the older marshmallows for hot cocoa and s'mores, and pick up a fresh bag of marshmallows to ensure a really great batch of rice krispie treats.
If you are going to package these for sale or an event or picnic or whatever, my favorite way to package is with a strip of parchment and then in plastic wrap. This keeps them looking nice and they don't get melted and stuck to the plastic. Well-wrapped, these really stay great for several days.
"My treats have a soggy/stale texture." This is most likely due to too much butter. I've tried a few variations that use more butter and I often end up with this weird soggy/stale texture. Next time try reducing the amount you are using and see if that helps.
Answer: As a substitute for 1 cup marshmallow creme: Heat 16 large or 160 miniature marshmallows + 2 teaspoons of corn syrup in the top of a double boiler and stir until the mixture is smooth. OR - Make your own using egg white, corn syrup, powdered sugar and vanilla.
They are not the same. Marshmallow cream is made without gelatin and will not firm up over time. Marshmallows that have been melted down, on the other hand, will firm back up unless you add something to them to help keep them more fluid (like adding butter to make rice krispie treats).
If you melt the marshmallows too fast, it might result in a Rice Kripsy treat that is harder and crunchy than chewy. Take your time and let the butter and marshmallows melt slowly. Use an 8×8 or slightly smaller pan. Use a small and deep pan if you want thick and chewy rice Krispy treats.
Rice krispie treats do not need to be refrigerated because they contain so much sugar, which acts as a preservative. Store them in an airtight container at room temperature for up to 1 week, but I doubt they will last that long!
Another addition that can bring Rice Krispie treats to a whole other level, and make them softer and more moist, is sweetened condensed milk. In fact, it can keep these sweets from being too dry and chewy from the moment that you bite into them.
What happens if you put too much butter in Rice Krispies Treats? If you put too much butter in rice krispies treats they will become oily, the cereal will soak up the butter and the treats will become soggy, rather than crispy.
It's Cheaper – The ingredients in this recipe cost me $5.01 and made 16.1 ounces of rice krispies, roughly 30 cents per ounce. I bought an 8-piece box at the store for $4.43 cents, with each piece weighing 0.78 ounces. That's about 70 cents per ounce.
An important factor in a rice krispie treat recipe is the ratio of marshmallow to cereal. Too much cereal and the squares will taste dry, crunchy, and bland. Too much marshmallow and the squares will be too sticky and fall apart.
- Beef or pork gelatin may be used in all varieties of Kellogg's® Rice Krispies Treats® bars, including Kellogg's® Rice Krispies Treats® made with Whole Grain bars. - Beef gelatin is used in Pop-Tarts® Toaster Pastries. Because the gelatin is used in the icing, our unfrosted varieties do not contain any gelatin.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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