![]() You want to melt them, not caramelize them. ![]() This caramelization can also happen if you try to melt the marshmallows too fast at too high heat. Soft new marshmallows should melt smoothly together with the oil. If you find your marshmallow-oil mixture starts to darken and brown before the marshmallows are completely melted and smooth, that could mean your marshmallows aren’t very fresh. They might taste fine and aren’t technically unsafe, but if they’re stiff and stale this recipe will not work (I speak from experience, trust me). One word of warning: while I certainly ignore ‘best by’ dates in many cases, don’t even waste your time trying to use old marshmallows in this recipe. Whether we’re taking the pan, your hands, or a knife… grease all of it and grease it well. Also, don’t press too firmly, you want to leave the texture light and not crush the cereal.įor the cleanest cuts, wipe the knife with an oil-soaked paper towel between each cut.īasically, marshmallow is seriously sticky stuff. I’ve tried all sorts of tools here and hands really are the best, so long as you keep them good and oiled. Likewise, oil you hands to press the marshmallow-coated cereal mixture into your baking pan. Otherwise, just grease your pan really well (baking spray will probably work the best but you can use olive oil too – however if you’re using a smooth non-stick pan I find straight oil tends to bead on the surface rather than an even coating). Up to you if you’re ok with that tiny complication in order to make the treats come out of the pan easier at the end. The problem with parchment lining here is that the parchment slides around when you try to press the stiff, sticky cereal mixture into the pan. 98% of the recipes made in baking pans on this side call for parchment lining for this reason. ![]() Normally I’d line my pan with parchment paper to make the treats easier to remove (you can use the parchment sides as ‘handles’ to lift the whole block out of the pan at once and transfer it to a cutting board). The main problem with rice krispie treats is they’re just so darn sticky it’s easy to make a complete mess of them (luckily they’ll still taste great no matter how messy they get). When it comes time to add the whole mini marshmallows, fold them in right at the end when the mixture has cooled slightly (otherwise they’ll melt from the residual warmth). Rotate the bowl or pan a quarter turn and then repeat Use a large rubber spatula and cut it down the middle, swoop it underneath the bottom to the edge of the bowl, then up and over the top. Rather than a circular stirring motion (which would crush the cereal), you are scooping the stuff on the bottom of bowl up and over the stuff on top. How to Fold: “Folding” in baking terms means to gently incorporate mixtures of two different textures or consistencies (in this case melted marshmallow and crisp rice cereal). The larger bowl has more rounded sides too, which will make it easier to fold in the cereal in evenly without crushing it. If you have trouble folding the cereal into the marshmallow mixture, try it the other way around, instead pouring the melted ‘mallow over the cereal in an extra large (you’ll need a bigger bowl than you think!) lightly oiled bowl. You can also add a sprinkle of flake sea salt on top if you want. I personally love that flavor (obviously), and I’d argue these treats are even better (and somehow, butterier?) than the buttered version.Ī pinch of fine sea salt really ties the whole thing together (honestly, all sweet treats should have at least a pinch of salt). The flavor does change slightly, with a slight hint of EVOO-essence coming through the sweetness of the marshmallow. Many recipes can easily accommodate the butter-to-olive oil swap, and this rice krispies treat recipe is no exception! The updated recipe, on the other hand, is thicker, softer, and with a few whole marshmallows folded in at the end for good measure. The original olive oil rice krispies treat recipe is basically the recipe on the mini marshmallow bag, simply swapping the butter for olive oil and adding a pinch of sea salt. Maybe we’ll need to have a extra sweet sixteen celebration this February?Īnyway. I had an equally fun party for #10, but alas, with things as they were last year I neglected to celebrate year 15 as I rightfully should have. This one first published back in 2012 when I celebrated the blog’s 5th birthday with a lime green extravaganza. You get a hint of that lovely olive oil flavor in the final product, plus a touch of sea salt to really make the flavors sing.Īnother recipe from the archives that deserved a makeover. This twist on a classic is just as easy as the original, it simply replaces the butter with extra virgin olive oil. Gooey, chewy, and naturally dairy free, these olive oil rice crispy treats use extra virgin olive oil in place of the typical butter.
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