Really, Really Homemade Rice Krispie Treats

Disclaimer to all my camping friends: I’m not about to go hating on Jet-Puffed. I will continue to eat America’s Favorite Marshmallow by the handful, especially when roasted over an open flame. But for those occasions when I’m craving Rice Krispie treats and don’t feel like ingesting tetrasodium pyrophosphate and blue food dye, here’s an awesome solution: rice krispie treats with homemade marshmallows.

Awww yeah.

On Sunday night, I tried to make homemade cheese and ended up with an epic fail that went straight down the garbage disposal. So basically I made these treats to prove to myself that I was still a capable cook. And you can too!

The homemade version leads to much chewier bars, but they’re still delicious. I decorated mine with spring-colored sprinkles, just because. :)

Homemade Rice Krispie Treats

  • 2 envelopes powdered gelatin (14 g)
  • 1/2 cup + 1/3 cup cold water
  • 1 cup sugar
  • 1/3 cup light corn syrup
  • 4 large egg whites, at room temperature
  • pinch of salt
  • 2 tsp. vanilla extract
  • 3 Tbs. butter, melted
  • 10-11 cups puffed rice cereal

Lightly grease a 9 x 13 pan.

In a small bowl, sprinkle the gelatin over 1/2 cup cold water to dissolve and soften. In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup of water. Place over medium-high heat.

In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

When the syrup reaches about 210° F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

When the syrup reaches 245° F, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.

Scrape the gelatin and water into the pan that you used for the syrup. (There should still be residual heat left in the pan to dissolve it). Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract and whip for 1 minute. Add melted butter and whip for 6 more minutes.

Stir in rice cereal. Spread into greased baking pan and let set, about 1-2 hours.

Makes 18 bars.

Source: A Lingonberry Jam original, inspired by David Lebovitz’s marshmallow recipe.

Nutrition facts (per serving): 145 calories, 2.1 g fat (1.2 sat), 30 g carbs, 0 g fiber, 1.9 g protein.


14 thoughts on “Really, Really Homemade Rice Krispie Treats

  1. Any time you have a self-confidence crisis and feel you no longer can cook, feel free to come and cook for me.

  2. I’m perfectly happy as a taste tester and assistant “chopper.” :) Also, nice cake plate thing. :)

  3. haha. Man, I messed these up (maybe didn’t heat the sugar enough?) and the marshmallow mix wouldn’t get stiff. So, I added the cereal and when it cooled it was just soggy. I am temped to make some brownies to “prove” something to myself :)

    • I would recalibrate your candy thermometer. I had many, many fights with mine before realizing it was 20 degrees off! And then go make some brownies. :)

    • Four years later, but if you try again, pop it in the oven for about ten minutes at 250. When you make pavlova you leave it in the oven at 225 for 1 to 1.5 hrs and it dries the outside and keeps the inside smushy.

  4. Oh my goodness. Do you know what you’ve done? You’ve basically combined my two favorite treats. Rice crispy treats and pavlova. This will either be an abomination or the greatest thing ever. I can’t wait to find out. I’ve increased the butter a bit because I have an addiction to buttery goodness and popped it in the oven for a few to dry it out a bit.

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