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.