Yeah, I know. This recipe isn’t the most original one on earth. I mean, who hasn’t had Rice Krispy Bars in their lifetime?
I, for one, have had many.
But the kind that come prepackaged in gas stations and grocery stores across America?
I’ve had one. One too many.
Those are fine and all if you’re on the run…but to me, they’re dry little brick-like squares that pale in comparison to the homemade variety.
Last week, I shared a recipe for my mom’s yummy cheesy potatoes. These Rice Krispy Bars are also courtesy of my mother, and they are the best! (Aren’t all moms’ homemade treats?)
She and I are picky when it comes to Rice Krispy Bars. They need to be adequately marshmallow-y and gooey. Dryness is unacceptable. The recipe that comes on the back of the cereal box, we’ve found, just doesn’t cut it. It could use a lot less cereal and a little more glue, if you ask me.
If those are the only Rice Krispy bars you’ve ever had, maybe you just don’t know what you’re missing. But once you add extra marshmallows, you’ll never go back! And that’s exactly what we’re going to do here.
These bars are thick, chewy, and packed with sticky, buttery marshmallow sweetness. You can sink your teeth into them without causing a jaw injury or making crumbly mess that snaps, crackles and pops. Compared to the ones you find at the store, these are in a totally different league.
And can I let you in on a little secret?
I have a strange favorite way of serving them.
It sounds weird, but my dad introduced me to this method of enjoying the Rice Krispy bar, and now I can only eat mine cold. (He also swears by freezing a cereal bowl for 10 minutes before breakfast, but that’s one habit I’ve yet to try for myself.)
I used to be a big fan of the soft, freshly-made Rice Krispy bars that were straight out of the microwave and hadn’t had a chance to harden, but now I always keep my pans in the fridge. I can’t eat them any other way!
If I’m really impatient, I stick the fresh ones in the freezer for five or ten minutes, and voila! Cold Rice Krispy Bars.
Strange or not, I love them. Give chilled Rice Krispy bars a try and let me know what you think! Love ’em or hate ’em?
And while you’re at it, spill: do you have any crazy eating habits like this one? Sometimes the bizarre habits are simply best-kept secrets waiting to be shared!
I’ll be taking a break next week for Memorial Day and LASIK surgery, but I hope you have a wonderful holiday filled with cold Rice Krispy bars! :) I know I will!
- 6 cups Rice Krispies cereal
- 1/2 cup butter (1 stick)
- 1 16 oz. bag miniature marshmallows
- Place butter and marshmallows in a large bowl. Microwave on high for 60 seconds and stir. Continue microwaving at 15-second intervals and stirring until marshmallows are completely melted. Mix well.
- Add cereal to wet ingredients and stir until completely incorporated.
- Grease your hands with a little butter to prevent sticking and press mixture into a 9x13 baking dish or container.
- Cover and store at room temperature (or in the refrigerator, if you dare to try!) for one week.
These are traditionally kept at room temperature, but I love storing them in the refrigerator and serving them chilled!