Chocolate Rice Krispie Cakes Recipe - remember these? (2024)

FAQs

Why are my chocolate rice krispie Cakes soggy? ›

Stale cereal can lead to a less-than-crispy result, so always ensure your cereal is fresh and at its best. 3. Gentle Mixing: When stirring the melted marshmallows or chocolate into the cereal, be gentle and avoid overmixing. This will help keep the airiness and crunch intact.

Don't skimp on the marshmallows.

The best way to think about rice krispie treats is the more marshmallows, the better. We're also pretty sure there's no such thing as too many marshmallows. Not using enough marshmallows yields boring treats that may fall apart easily.

Recipe FAQs

Why are my rice krispie treats hard? Perhaps your marshmallows were old and stale, to begin with. Use fresh and fluffy marshmallows. Another reason could be that the marshmallows may have overheated, when you were melting them.

If you want them to set faster, put in the fridge for 1 hr. Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

Seal the rice cakes in an airtight container once you open them. Once you open your rice cakes, they'll probably start to get a little stale. Keep them crisp by putting them in an airtight container and storing them in your pantry. Alternatively, just reseal the bag with a chip clip or a twist tie instead.

If your chocolate rice crispy cakes aren't sticking together, you may be using too much chocolate in your mixture, or not allowing them enough time to cool. Try using a little less chocolate and see if this helps, as well as leaving them in the fridge to completely cool.

It's Cheaper – The ingredients in this recipe cost me $5.01 and made 16.1 ounces of rice krispies, roughly 30 cents per ounce. I bought an 8-piece box at the store for $4.43 cents, with each piece weighing 0.78 ounces. That's about 70 cents per ounce.

Ever cautious, I googled to make sure ahead of time this was possible, and it turns out, no, don't use stale marshmallows for rice krispie treats.

Rice krispie treats do not need to be refrigerated because they contain so much sugar, which acts as a preservative. Store them in an airtight container at room temperature for up to 1 week, but I doubt they will last that long!

Can you freeze chocolate rice krispie cakes? ›

Freezing the squares can sometimes cause them to be a little sticky when they thaw, but if you really need to freeze them then stack the squares in an airtight container with baking parchment (parchment paper) in between the layers. Freeze for up to 3 months.

Allow to thaw at room temperature before serving. Make-ahead- I truly believe the best rice krispies are the ones fresh from the pan but if you want to make them in advance remember to make them no more than 3 days before you plan to serve them or freeze them right away.

Let the rice krispies sit 5 min before pressing into the pan: Simply dump the rice krispies into the pan and let them sit a minute. This helps avoid a soggy or stale texture. After a minute or two of cooling you can then press them into the pan.

The perfect Rice Krispie Treat requires the perfect ratio of butter to marshmallow to rice cereal. Too much marshmallow and butter can make a super sticky, wet or soggy slice, while too little makes a hard, dry or crumbly one.

Another addition that can bring Rice Krispie treats to a whole other level, and make them softer and more moist, is sweetened condensed milk. In fact, it can keep these sweets from being too dry and chewy from the moment that you bite into them.

Glutinous rice cakes are chewy and slightly bouncy. Glazed with a combination of chile paste, sugar, soy sauce, and vinegar, they take on a ton of flavor. The rice cakes can be pan-fried or broiled for a crispy exterior and soft, gooey interior.