Rice Krispies Treats – The New York Times

They are salty, they’re chewy, they’re crispy, they’re gooey. I think they’re perfect, and I’m going to show you how to make them. The first thing you’re doing is browning the butter. And once it starts to foam, start stirring it constantly. We’re toasting the little specks that appear in the butter. You’re looking for a medium dark brown. This looks good. Now turn off the heat and add the marshmallows. Toss the marshmallows to coat. This does two things. It helps stop the cooking of the butter, and it begins to soften your marshmallows. Add the salt. Turn the heat back on to low. We want to melt them gradually. Don’t let them boil. Just until those last lumps easily dissolve under your spatula with little to no resistance. Then turn off the heat, add the vanilla, give it some vigorous last stirs to break up those lumps, and then we can fold in the cereal. And now here, don’t press them down into the pan. We’re not packing them in. You instead want to use a scraping, pushing, and pulling motion to spread it out. It keeps the final texture lighter and airier. I think rainbow sprinkles here are essential. They’re treats. Let’s lean into it. A light final sprinkle of flaky salt on top is just a nice extra hit of saltiness. They should pull pretty easily out of the pan. Then cut them into 16 squares, and you are all set.