Rice Crispie Treats

Three ingredients and one pot. Rice Krispies treats remain one of the most foolproof desserts ever invented because all you’re really doing is melting marshmallows into butter and folding cereal through the warm goo before it sets.

Low heat is the only rule that matters. Crank the burner and the marshmallows scorch, turning yellow and tasting bitter. Keep it gentle and stir constantly so the mix stays glossy and white. The cereal goes in off the heat to protect those airy puffs from collapsing under steam.

The pressing matters more than people think. Use a buttered spatula or buttered hands, and tamp the mixture into the pan firmly enough to hold together but not so hard you compact every air pocket. Compressed treats turn into cement. Let them cool to room temperature before cutting for clean squares.

Kitchen Tips

• Add the cereal off the heat. Marshmallow that’s still bubbling makes brittle treats.
• Use fresh marshmallows. Stale ones dry the batch out.
• Butter your hands or the spatula. Marshmallow sticks to everything else.
• For extra-rich treats, swap margarine for real butter and add a pinch of salt.

Variations

• Stir ¼ cup peanut butter into the melted marshmallows before adding cereal.
• Drizzle cooled treats with melted chocolate or sprinkle with sea salt.
• Use colored or flavored marshmallows for holiday batches.