Quarantine has brought so many surprises, including the time to perfect my Rice Krispie treats recipe. Eggs are difficult to get around here, so we’ve been moving away from our normal brownies and cookies as our weekly treat. Instead, various forms of the cereal and marshmallow treat have been making an appearance. We’ve done Cheerios treats and cornflakes treats, along with the highly experimental and not recommended Frosted Mini-Wheats treats.
I’ve always made the standard Rice Krispie treats recipe off the back of the cereal box. The problem with that recipe, at least for me, is that the treats are thin and they dry out very quickly, even in air-tight containers. The only remedy for that problem was to eat them all in one sitting. That worked when I was 20; it doesn’t work so well now…
Since we’ve been eating these so often, I decided to try out multiple different recipes off Pinterest looking for one that fixed my issues with the old back-of-the-box recipe. While I loved aspects of the various recipes I tried, none of them had everything.
So I combined what I liked from each one until this recipe came together. It’s deceptively simple, but it has what every treat should — it’s thick, they stay soft (as long as you store them right), and there’s little pockets of ooey-gooey marshmallows everywhere. It’s decadent, delicious, and involves no eggs. Quaratine’s not good for much, but I guess it’s good for recipe development!