I feel like a corporate tool, but a visit to Dylan's Candy Bar left me a huge fan of The Crispery's Individual Crispycakes, which in turn has made me choose The Original Rice Krispies Treats as this week's recipe. The treat I tried at the mall had a layer of fluffy marshmallow and crushed oreo sandwiched between two layers of krispie treats. I searched high and low for a recipe that would more closely replicate it, but I couldn't find recipes for authentic knockoffs. We'll mix things up a bit, but this will be the base for our dessert this weekend:
3 T. butter
10 oz. marshmallows
6 c. Rice Krispies®
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Store no more than two days at room temperature in airtight container.
To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.