June 16, 2020
Rice Krispie Treats, the All-American Snack!
My less than compact, yet tasty, Rice Krispie Treat is the victim of a very humid June day. :o).
With the 4th of July (American Independence Day) quickly approaching, it seems like the opportune time to take a closer look at one of America’s culinary treasures.
Looking at one of America’s culinary treasures.
I know what you are thinking…apple pie, right?
After all, those of us who are American, grew up hearing being inundated by the saying, “As American as apple pie”, (referring to all things typically American). But the fact of the (edible) matter is, apples were not even native to North America, having been first brought to America from England by the Pilgrims, and pies were not an American creation, either.
Read about the history of apples in America, here.
So, I choose, not the apple pie, but to focus on a true American classic of gastronomy, the Rice Krispie Treat. Born in the USA in the 1930’s, the Rice Krispie Treat was developed by two creative women working for the Kellogg’s company at the time. Mildred Day (a College of Home Economics alumna of Iowa State University) and Malitta Jensen developed these tasty marshmallow treats, and they were used as a fundraiser by the Camp Fire Girls. In 1941, the recipe became public, being shared on the Rice Krispies box, and Rice Krispie Treats have been an American snack staple ever since.
Mildred Day, co-creator of the Rice Krispie Treat
Photo courtesy of ISU Library Preservation Department.
Rice Krispie Treats and Me
Inspecting a giant Mickey Mouse Rice Krispie Treat for sale at Walt Disney World.
As iconic as the Rice Krispie Treat is, my own personal Rice Krispie Treat memories are not of the original recipe, but of its fancy cousin, the Scotcheroo. I remember loving these as a tyke, with its blend of peanut butter, German chocolate, and butterscotch. I must admit that my tastes have mellowed over the years, to not so overtly sweet flavors. I may have to try whipping up a batch of Scotcheroos using Ghirardelli’s 60% Bittersweet Chocolate Chips in place of the Baker’s German Chocolate Bar, one of these days. (The recipe displayed on the current Kellogg’s website, here, is different than the one of my youth.)
I may have to try whipping up a batch of Scotcheroos using Ghirardelli’s 60% Bittersweet Chocolate Chips in place of the Baker’s German Chocolate Bar.
For years, I avoided making, the supposedly easy, Rice Krispie Treats, so famous in the land of “Snap, Crackle, and Pop”. Mine, it seemed (always), shall we say, turned out to be less-than perfect. Then one day, it hit me! I had been making these marshmallow confections according to the microwave instructions that appeared on the box. I do not know what variety of microwave inhabits the Kellogg’s kitchens of Battle Creek, Michigan, but in my own kitchen, microwaving Rice Krispie Treats was a big FAIL!
I then set out to prepare them on the stove. Voilà, my Rice Krispie Treats became edible and delicious. :o)
The recipe for Rice Krispie Treats can be found on the Rice Krispie box.
There was a time, believe it, or not, that a box of Rice Krispies did not include the recipe for that most famous of Rice Krispie recipes, Rice Krispie Treats! I remember wanting to whip up a batch of Rice Krispie Treats many years ago, and no recipe! (This was before one had an iPhone, or lap top, at one’s disposal.) Thankfully, the recipe did reside in one of my favorite cookbooks that I had on hand, Back of the Box Gourmet (1990) (by The Silver Palate Cookbook collaborator, Michael McLaughlin). The difference between this recipe and the one now found on the Rice Krispie box, is that back in 1990, the Krispie recipe called for an additional Tablespoon of butter. I adhere to McLaughlin’s recipe, and still use 4 Tablespoons of butter when creating my Rice Krispie Treats. My recipe, below, reflects my preference.
I also deviate in another area from the present “on the box” recipe. I prefer my treats thicker, so I prepare them in an 8 x 8 baking dish, rather than the 13 x 9 inch recommended.
An additional hint, thanks to my friend Patti, is using a buttered, or cooking sprayed, sandwich-sized ziplock bag on your hand to press the sticky mixture into the pan. (Kellogg’s recipe recommends buttered wax paper.)
One of my favorite cookbooks, The Back of the Box Gourmet,
by Michael McLaughlin, includes the 1990 recipe for Rice Krispie Treats.
Rice Krispie Treats require these three ingredients.
In 1995, Kellogg’s began to offer pre-made Rice Krispie Treats for those not inclined to make them.
Explore Kellogg’s array of Rice Krispie recipes, here.
Rice Krispie Treats
4 Tablespoons/1/4 cup butter
1 package (10 ounce, about 40) large marshmallows
4 cups miniature marshmallows
6 cups Kellogg’s Rice Krispies cereal
Using cooking, prepare 13 x 9 pan for treats.
(I use a 8 x 8 pan.)
In a large saucepan, melt butter over low heat.
Add marshmallows and stir until completely melted,
Remove from heat.
Add Rice Krispies cereal, stirring until well coated.
Using buttered spatula or wax paper (or buttered sandwich baggie),
evenly press mixture into pan.
Cool, cut, and serve.
(The recipe from my childhood.)
1 cup light corn syrup
1 cup sugar
1-1 1/2 cup peanut butter
6 cups RICE KRISPIES® cereal
½-1 bar of German baking chocolate, or
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1 cup butterscotch chips
Do not do this recipe in the microwave.
Place corn syrup and sugar into 3-quart saucepan.
Cook over medium heat, stirring frequently, until sugar dissolves
and mixture begins to boil.
Remove from heat. Stir in peanut butter. Mix well.
Add KELLOGG’S® RICE KRISPIES cereal. Stir until well coated.
Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly.
Spread evenly over cereal mixture.
Let stand until firm.
Cut into 2 x 1-inch bars when cool.
Made Me Smile :o)
Sharing, with you, a few things that made me smile over the past few weeks. :o)
Bursting at the seems here, to share this happy news! Our youngest son and his girlfriend surprised us with a phone call the other night, announcing their engagement! :o). He and his fiancé graduated from high school in the same class, but only began dating a couple of years ago. The wedding is scheduled for next year. :o)
The Three Musketeers
This cute trio of furry friends peer out my son’s front window.
Thanks to my son’s fiancé for this sharing this sweet photo. :o)
Peanut Butter Cups
I was tickled when my friend, Michelle, sent me this photo of her Peanut Butter Cups made from the recipe seen in my last blog post. It is always brings a smile to my face when my readers enjoy one of my recipes! Michelle’s peanut butter cups look so pretty! (She says that their pretty shape is thanks to her silicon muffin tin from Target.)
Don’t you love her serving tray?!
Thanks for sharing, Michelle!
For this Peanut Butter Cup recipe, go here.
Enjoy These Past 4th of July Posts
Looking for something upbeat to read?
Thank you for reading!
May your days be blessed, and your taste buds happy!
Happy 4th of July!
I’m Annette Stuff
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July 25, 2020.
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A patriotic fruit tray for breakfast on July 4, 2019.
Happy 4th of July!