I’m kind of embarrassed to post today’s recipe, but I was craving Rice Krispie treats and made two batches.
For the first batch, I followed the classic recipe from the side of the Rice Krispies box. The only change I made was to pour the batter in an 8 inch square pan so that the treats would be tall and stately.
The second batch was made out of sheer curiosity. A few weeks ago, a reader asked me if I had a recipe for Rice Krispie treats made with canned frosting. I didn’t have it at that point, but I tracked it down and up until today, have been wondering how those would taste. Now that I’ve tried both versions, I think I prefer the classic. However, somewhere out there, someone else is probably looking for the frosting version so here it is. These don’t hold together quite as well as the classics, so I recommend cutting them small.
1/4 cup corn syrup
1/4 butter, melted
1 can (15-16 oz) ready-to-spread frosting (the original recipe rec. Pillsbury Vanilla)
5 cups crisp rice cereal
Grease a 13×9 inch pan or line with foil and spray foil with cooking spray.
In large bowl, stir together corn syrup, melted butter and frosting until well blended. Stir in cereal until coated thoroughly. Dump mixture into prepared pan and press to fit. Chill for 1/2 hour or until firm.
Grasp foil or parchment and lift from pan. Place on a cutting board and cut into about 24 squares.
Store in refrigerator.