Lump of Coal Rice Krispie Treats Recipe (2024)

FAQs

What happens if you put too much butter in rice krispie treats? ›

What happens if you put too much butter in Rice Krispies Treats? If you put too much butter in rice krispies treats they will become oily, the cereal will soak up the butter and the treats will become soggy, rather than crispy.

If you melt the marshmallows too fast, it might result in a Rice Kripsy treat that is harder and crunchy than chewy. Take your time and let the butter and marshmallows melt slowly. Use an 8×8 or slightly smaller pan. Use a small and deep pan if you want thick and chewy rice Krispy treats.

Don't use old marshmallows.

Most importantly, they don't melt nearly as well. Instead of becoming soft and gooey, they melt into a one giant blob. → Follow this tip: Save the older marshmallows for hot cocoa and s'mores, and pick up a fresh bag of marshmallows to ensure a really great batch of rice krispie treats.

Cook the marshmallows low and slow: Everyone has the tendency to speed through the melting process. But the mallows need some serious love, people. If you try and rush through this, they will get hard once they cool instead of keeping the chewy texture everyone loves. So to avoid this, turn that heat down to low.

What about Rice Crispy Treats that have marshmallows in them, are they Haram too? Yes, they also use gelatin from pork. All pig products like pork are Haram (forbidden) for Muslims to eat.

Too much butter will result in a very soft, sticky dough that's difficult to shape, and bakes up greasy and dense.

Meghan Splawn, food editor for TheKitchn.com, says that using at least 1/3 cup of condensed milk will give you the desired gooey texture and keep the cereal bars softer longer. You can even go a full 1/2 cup for a creamier flavor. Ingredients: 6 cups Rice Krispies cereal.

could be because you're trying to cut them when they're too warm. Let them cool to room temperature and try again. If they're still not setting, the mixture did not contain enough cereal. Rice Krispies are soft and gooey in the pan, but quickly set up the baking dish.

An important factor in a rice krispie treat recipe is the ratio of marshmallow to cereal. Too much cereal and the squares will taste dry, crunchy, and bland. Too much marshmallow and the squares will be too sticky and fall apart.

Can you freeze Rice Krispie treats to keep them fresh? ›

If you want to store them for longer than two days, try freezing them. To Freeze: Allow these gooey Rice Krispie Treats to cool completely and cut them into squares. Freeze in an airtight container, or wrap each square in a piece of plastic wrap and place them in a gallon freezer bag. Freeze them for up to 3 months.

Store the treats at room temperature for up to 3 days.

Store the container on the counter, in a cupboard, or anywhere that will stay room temperature. Room temperature can fall anywhere between 64 to 73 °F (18 to 23 °C). After 3 days, you should throw away the old rice crispy treats and just whip up a new batch!

However, if you need the marshmallows to be melted for use in a recipe like a mousse or cereal bar, then it's best to do so very gently in a saucepan, ideally with other ingredients like butter, milk or water, depending on your recipe.

Vanilla Extract: Adds a touch of vanilla flavor, enhancing the overall taste of the treats. Salt: Balances the sweetness and enhances the flavor of the other ingredients. Rice Krispies: The star ingredient, these crisped rice cereal pieces absorb the melted marshmallow mixture and provide a crispiness.

in this case, it appears that the biscuit structure is just a lot more stable (structurally speaking) when there's less butter. When you get a lot of butter, you're kind of filling your biscuit with holes, which makes it unable to bear its own weight to rise very far.

Too much butter in your baked goods would give them different texture (flat, greasy..).

Cold butter is ideal for baked goods that should be crisp — it also helps create those beautiful, flaky layers.

Classic signs of a cookie with too much butter include crispy-bordering-on-burnt edges, a greasy surface, an excessively brittle texture, and a predominantly buttery flavor that overpowers the other caramel and chocolate notes.