Rice Krispie Treats Recipe (with Video) - NYT Cooking

These classic treats are salty-sweet and the perfect balance of crispy, gooey, soft and chewy This version, inspired by the one Julia Moskin adapted from the chef Colin Alevras for The Times in 2007, is also enhanced by deeply browned butter But here, a good amount of salt balances out the sweetness and includes a secret to achieving the perfect texture: the marshmallows are cooked gently to prevent the sugars from caramelizing, which can turn your treats hard and dry
These classic treats are salty-sweet and the perfect balance of crispy, gooey, soft and chewy. This version, inspired by the one Julia Moskin adapted from the chef Colin Alevras for The Times in 2007, is also enhanced by deeply browned butter. But here, a good amount of salt balances out the sweetness and includes a secret to achieving the perfect texture: the marshmallows are cooked gently to prevent the sugars from caramelizing, which can turn your treats hard and dry. You can easily double this recipe, and use a 9-by-13 pan, but you’ll end up with slightly taller treats (which is not a bad thing). The rainbow sprinkles are optional, but highly recommended.

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