I first tried rice krispie treats when working as a kindergarten teacher at an international school here in Brussels; one of the (American) mums brought me a rice krispie Christmas tree in December, complete with green food colouring, glitter and all! And I was immediately hooked (my love of marshmallow fluff and marshmallows had already been established much, much earlier).

Super easy, no baking required, just three ingredients and a bit of stirring.

Here’s what you’ll need:

• 3 tbsp butter
• About 10 ounces / 300 g / 35 large marshmallows
• 6 cups / 150 g rice krispies

Melt the butter in a large saucepan; add the marshmallows, over gentle heat, stirring until completely melted.

 

Add the rice krispies, and stir until incorporated.

Line a square tin, about 10×10 inches / 22×22 cm (or any other shape or size, more or less, it really doesn’t matter much, as they’re yummy whether thick or thin), with baking parchment (make sure plenty of the parchment sticks out of the tin, so that you can lift the cooled mixture out more easily
later on).
Pour (or scoop/scrape/prod) the rice krispie treat mixture into the pan.

Take another sheet of baking parchment and place this on top of the mixture, pressing it down and out into the corners with your hands and/or a spatula.

 

Let cool completely before attempting to cut (I didn’t, hence the wonky edges in the picture
below 😉 )! Lift the giant rice krispie treat out of the pan, and cut into the desired shapes, either using a knife or cookie cutters.

 

They keep well for several days in a airtight container, and although I’ve never tired freezing them, I imagine they freeze pretty well too, if you separate the layers with baking parchment. Anywho, they’re nice and chewy and crispy and sweet, without being too sweet. Easy to make, and somehow make me feel nostalgic, even though I never tried them as a kid. That must purely be because I associate them with school bake sales, and other people’s childhoods!