The Softest Rice Krispie Treats

I’ve discovered the secret to the softest rice krispie treats. But first, I’ll explain why I’m making the most basic of basic treats for my birthday times.

As you may or may not know, twice a year, my family and I head to Disney World to celebrate both my dad and my mom. Now, there is a lot of good food to be had on Disney property, but I must confess that my favorite of the favorites are the rice krispie treats. They are soft, covered in chocolate, so sweet, so perfect and so packable – I am sure to bring at least one stowaway each time I visit.  

It’s the softness that distinguishes their variety from others. I mean, how many times have you happened upon a tray in a work break room (in the before times, anyway), only to discover the RKTs are hard and stale and sooo not worth anyone’s time? Too many I say, and so when I set out to discover the trick, I found the solution was nothing more than a little sweetened condensed milk.

Sure, let’s add more sugar, fat and carbs to a dish that is 100% sugar, fat and carbs, but that’s it, that’s the secret.

I opted to make these extra thick and cover them in various forms of chocolate. Embracing the sugar, fat and carbs to the fullest. I also opted to use a cookie cutter to make them Mickey shaped, as one does when celebrating a 41st birthday.

Also, pro tip, and one that my brother actually suggested as he walked on me cutting my mice:  rice krispie treats are malleable, so much like you’d re-roll cookie dough to cut it, you can also re-roll and reform the soft rice to ensure as little waste as possible, and as many treats as possible.

Genius, right? He does have some occasional good ideas.

These are delicious and perfect but warning, they are also SO sweet. 

But, #worthit.

The Softest Rice Krispie Treats

August 17, 2022

Servings: 12

Cook: 15 min

Total: 2 hr

Difficulty: Easy

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The secret to the softest rice krispie treats is to add sweetened condensed milk, for full flavor and never dry cereal bars.

By: Chrissy

Ingredients

• 4 TB unsalted butter
• 15 oz marshmallows
• 9 c crisp rice cereal
• 3/4 cup sweetened condensed milk
• 1 tsp vanilla extract
• 12 oz white chocolate chips (optional), melted
• or
• 12 oz. dark chocolate chips (optional), melted

Directions

• Step 1 Grease a 9 x 13 pan generously.
• Step 2 In large stock pot, melt butter over low heat. Add marshmallows and stir until completely melted. Add the condensed milk and stir just to combine. Remove from heat and add the vanilla.
• Step 3 Add the cereal. Stir until well coated and combined.
• Step 4 Evenly press mixture into your prepared pan (wax paper or a silicone baking mat work well). Cool. Cut into squares or whatever shape as desired.
• Step 5 Dip each in either the white or dark chocolate if you prefer. Store in an airtight container for a week.