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.

Read more about Rice Krispie Treat‘s history
here, here, here, and here.

Rice Krispie Treats and Me

Inspecting a giant Mickey Mouse Rice Krispie Treat for sale at Walt Disney World.
September 2016

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)

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.)

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.

Recipes

Rice Krispie Treats

Ingredients

4 Tablespoons/1/4 cup butter

1 package (10 ounce, about 40) large marshmallows
OR
4 cups miniature marshmallows

6 cups Kellogg’s Rice Krispies cereal

Cooking spray

Directions

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.