Some people are gifted with graciousness. Some are wise. Some are genius at math or science or writing or cooking. And some people make Rice Krispie Treats. Let me tell you: there are a lot of things in the world that I do not know, but I know that I am one of the latter. I won’t lie, I kind of wish that there were other things I could master at a professional level. One square, though, from my perfect Marshmallow Crispy Treats recipe (see also: that time I infused them with rosewater) and you will know just like I know that this is my thing. After all, beggars can’t be choosers.
…and even if I were to choose, I would probably almost always pick something as sweet, airy, crunchy, gooey, and multifaceted as a Marshmallow Crispy Treat. Many of us have spent our childhoods eating-at one time or another-the simple, buttery cereal confection. My theory is: if you’re going to make a classic, you must do it justice. That means finding the correct proportion of ingredients, as well as proper handling, and useful, creative additions.
It has been quite a while since I discovered my perfected, not-so-secret ratio of butter, marshmallows, and Rice Krispies (see the link above). And if we are the kind of friends who see each other in person on a regular basis, then I have probably bored you to death with the phrase I have coined for the process of making these (three words: “low and slow”). But not once, in my years of making these treats, have I thought to combine the rich, browned crispness of toasted marshmallows with my beloved recipe. Until now.
Friends, meet Perfection. I’ve been wanting to introduce you two for a while, and I am so glad that the time has come to do so.
Toasted Marshmallow Crispy Treats
Makes 9 squares
10 oz mini marshmallows
5 tbsp unsalted butter
5 cups Rice Krispies cereal
Spray an 8x8x2 pan with nonstick vegetable oil cooking spray and set aside. Preheat broiler and prepare baking sheet with parchment paper. In a large saucepan, heat butter on low heat, stirring occasionally. Meanwhile, evenly distribute mini marshmallows across parchment paper and place under broiler for about 3 minutes, until the marshmallows are lightly browned. Meanwhile, in a large saucepan. Use a spatula to immediately scrape marshmallows into the saucepan with the melted butter (note: this can be sticky, but the spatula helps to get almost all of the marshmallows in their rightful place!). Keeping the heat on low, use a wooden spoon to stir constantly until the butter and toasted marshmallows become smooth and velvety, about 3-5 minutes. Once the butter and marshmallow mixture has reached this consistency, remove from the heat and stir in Rice Krispies. Transfer immediately to prepared square pan and refrigerate for 30-45 minutes before serving. To store, keep in an airtight container at room temperature.