skip to main content

question about rice krispies treats

17 years ago

If I want to make a batch of rice krispies treats with a jar of marshmallow fluff instead of regular marshmallows, would it work? How much to use?

Thanks :o)

Sort by:Oldest

Comments (9)

sands99
17 years ago
Not sure of the ratios but I'd bet it would work - guessing less butter...

who you making it for Bobby?
User
17 years ago
I don't know the answer Bobby, but you have now given me a craving for Rice Krispie treats. I always use butter even though the recipe on the box calls for margarine. And pretended I made them for Matthew, but I really made them for me.

Ann
Related Discussions
Wild Rice from Teresa MN!
Q
Comments (20)
I was hoping Annie would post the wild rice bread recipe Rusty was looking for. Then I remembered that Annie emailed me the recipe. After digging through old emails I found it! At the time Annie posted a beautiful photo and the bread looked great. Here is the recipe along with Annie's comments on the substitutions she made. Later in another post on the forum I believe she said the recipe came from Better Homes and Gardens. Oh - and Rusty - I know it seemed like it was just last year that Annie posted this recipe. Her email is from November 2010. Annie - please correct me if the source is wrong. Teresa, it's very good, savory and substantial, I think it would make an awesome grilled cheese sandwich. Here's the recipe I used. I never have wine, so I just used more chicken broth for that, and I never use bouillion or soup base because of the salt and I sure wasn't going to go buy some for a loaf of bread, so I used 1 1/4 cups of homecanned chicken broth. I made it in the bread machine on the dough cycle, added the wild rice when I got the "beep" for the add in, shaped the loaves on my half sheet pan and baked them on the pan. Wild Rice Bread 4-1/2 to 4-3/4 cups all-purpose flour 2 packages active dry yeast 1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1 cup cooked wild rice 1 cup water 1/4 cup dry white wine or water 3 tablespoons butter or margarine 2 tablespoons sugar 1 teaspoon instant chicken bouillon granules 1/4 teaspoon salt Stir together 2 cups of the flour, the yeast, parsley, thyme, and wild rice in a large mixing bowl; set aside. Heat and stir water, wine or water, butter or margarine, sugar, bouillon, and salt in a medium saucepan just until warm (120 degrees F to 130 degrees F), butter almost melts, and bouillon dissolves. Add water mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (45 minutes to 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes. Shape each half of the dough into a 6-inch round loaf, tucking edges underneath. Place loaves 3 inches apart on a greased baking sheet. Cover and let rise in a warm place until nearly double (30 to 40 minutes). Using a sharp knife, cut an X in the top of each loaf. Bake in a 375 degrees F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers (if necessary, cover loosely with foil during the last 10 minutes of baking to prevent overbrowning). Remove bread from pans and cool completely on wire racks. Calories 76, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 55 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g. Definitely a keeper recipe, this would be really good with soup in the winter too. Annie
...See More
funny Purim treats
Q
Comments (14)
Here is our favorite hamentaschen recipe. Lowspark, make these without fear; they do not spread. Believe me; I'm not very good with dough, and even I can make these look perfect. The two Purims we lived in Israel, I didn't have a rolling pin, so I used a Coke bottle -- even that worked. It's a cookie type, not yeast dough. Delicious and foolproof, I promise. My favorite filling is almond. My friend and I make them together every year -- we always double the recipe. We made them Monday night; almond, prune, apricot, and poppy, as always. My share (that my family doesn't snarf first) will go into shalach monot gifts with the above treats, some candy, an orange, and 2 pennies. I got this recipe many years ago from a friend named Karen, and we never used another. Last week, she called to say her daughters wanted the recipe, but she'd lost it; did I still have it? It was so funny to realize that I always think of this a "Karen's hamentaschen," but after all these years, I guess I've made them a lot more than she has! Enjoy. Karen's Hamentaschen Â¾ c sugar Â½ c butter 1 egg 2 T milk 1 t vanilla 2 c flour 2 t baking powder prune, apricot or your choice of pastry filling (2 Â½ - 3 12-oz. cans total for a double recipe) In mixer bowl, beat together sugar and butter till light & fluffy. Add egg, milk & vanilla; beat well. Combine flour & baking powder; stir into creamed mixture. Cover & refrigerate dough 1 hour. On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 3-inch round cookie or biscuit cutter (or a jar). Top each with Â½ t fruit or poppy or prune filling. Shape into triangles by lifting up edges & pinching dough together to make 3 corners. Leave center open. Place on ungreased cookie sheet; bake in preheated 350 oven for 10-12 minutes. (Mine often need a bit more.) Remove from sheet; cool on rack. Make 2 Â½ - 3 dozen. (I always double recipe)
...See More
Whole grain rice crispie treats
Q
Comments (6)
Here's a recipe from Alton Brown for Brown Rice Crispy treats. Brown Rice Crispy Bar Recipe courtesy Alton Brown, 2005 3 ounces puffed brown rice, approximately 6 cups 3 tablespoons flax seed oil, plus extra for the pan 1 tablespoon orange blossom honey 7 ounces mini marshmallows, approximately 4 cups 3 ounces toasted slivered almonds, approximately 3/4 cup 1 1/2 ounces coarsely chopped dried cranberries, approximately 1/3 cup 1 1/2 ounces coarsely chopped dried cherries, approximately 1/3 cup 1-ounce dried blueberries, approximately 1/3 cup Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees F. Spread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture. Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 weeks. I haven't tried them yet, but his stuff is usually pretty edible!?
...See More
Question about doubling a recipe
Q
Comments (6)
I'm not sure if doubling the soy sauce would be too much for the flavor of this dish. But ann t's advice is what I would do. I have a steak marinade that has soy sauce as an ingredient, but when I double it to marinade a whole tenderloin, I substitute wine or broth instead of doubling the soy. My husband is not fond of a real heavy soy sauce taste in marinades.
...See More
vacuumfreak
Original Author
17 years ago
Sands, I'd be making it for my vegetarian friend Larry. He mentioned craving them a couple days ago. I can't use regular marshmallows because they are made with gelatin... but the stuff in the jar doesn't have gelatin in it. He'll eat butter and eggs and cheese and drink milk, but can't eat a little "connective tissue"! I declare!

Ann, that statement about pretending reminds me of the commercial that was on in the 90s where the mother put flour on her forehead when she made the rice krispies treats to make everyone think she'd been slaving in the kitchen all day long! You know, I've used butter too... I didn't even realized the recipe called for margarine! They are so much better than the pre-packaged ones. And they can be made on the stove or in the micro... definitely worth the sticky mess the process leaves behind.
loves2cook4six
17 years ago
I googled rice krispie marshmallow fluff and this is off the fluff website. (there were others out there if you're interested:

Marshmallow Fluff Treats

* 1/4 c. margarine or butter
* 1 Jar (7 1/2oz) Marshmallow Fluff
* 5 cups crispy rice cereal

Melt margarine in large saucepan over low heat. Add Marshmallow Fluff and cook over low heat about 5 minutes, stirring constantly. Remove from heat. Add crispy rice cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool. Yield: 24 squares, 2 x 2 inches.

MICROWAVE MARSHMALLOW FLUFF TREATS
Place Fluff and margarine in 2 1/2 qt. microwave safe bowl. Microwave at HIGH for 3 minute, stirring each minute. (Based on 700-watt microwave oven.) Stir in cereal until coated. Using a buttered spatula or waxpaper, press mixture evenly into buttered 13 X 9 inch pan. Cut into 2 X 2 squares. Yield: 24 squares.

CUSTOMIZED TREATS
Depending on your taste, try customizing your Marshmallow Fluff Treats recipe by adding small pieces of nuts, chocoate, dried fruit, unsweetened cocoa, candy bay, and/or other ceral. To the rice cereal add up to one cup of your customized selection and blend in thoroughly before adding to the cooked ingredients.

Off to make some for me, oh, I mean the kiddos.
vacuumfreak
Original Author
17 years ago
Thanks... I googled and found the same recipe... I was logging on just to post it here in case anyone was curious! I did it (in the micro), and it worked fine.
Terri_PacNW
17 years ago
Yeah I think I need some marshmallow treats too....I always make sure I get a few "eaten" before I let the boys know they are around. LOL
lpinkmountain
17 years ago
LOL Bobby! I get the "no gelatin" from a vegan, but those dairy cows and egg laying chickens end up at the slaughterhouse just as much as the meat/gelatin sources. Depends on why you are a vegetarain though, I guess. I don't see a health arguement, because gelatin is way healthier than butter and cheese and cholesterol laden eggs. But to each his own I say! You're a real sweetie to cater to your friends, I think that's great! I do the same, within reason. My dad loves raisins from the jar/box but picks them out of raisin toast. Go figure.
centralcacyclist
17 years ago
Lpink, I will remove raisins from some baked goods, too! I like them but not if they get a little too scorched tasting from being next to edge of the batter. Oatmeal raisin cookies don't seem to suffer but they have a shorter baking time. I don't like the burned taste of raisins in a fruitcake with a long bake time.

I'm feeling a rice crispie treat urge coming on.
lpinkmountain
17 years ago
Barnmom thank you so much for clearing up on of the great mysteries of my life!
Now I get it!!
:)

Related Stories

ORGANIZING Pre-Storage Checklist: 10 Questions to Ask Yourself Before You Store

By Laura Gaskill

Wait, stop. Do you really need to keep that item you’re about to put into storage?

PETS So You're Thinking About Getting a Dog

By Alison Hodgson

Prepare yourself for the realities of training, cost and the impact that lovable pooch might have on your house

DECLUTTERING Clutter vs. Keepers: A Guide to New Year's Purging

By Laura Gaskill

Simple questions to get in touch with your clutter comfort level — and figure out what needs to go

LIFE Inviting Kids Into the Kitchen: Suggestions for Nurturing Cooks

By Alison Hodgson

Imagine a day when your child whips up dinner instead of complaining about it. You can make it happen with this wisdom

MOST POPULAR What to Do After a Hurricane or Flood

By Bud Dietrich, AIA

How you treat your home after a natural disaster can make all the difference in its future livability — and your own personal safety

DECKS Decking Materials Beyond Basic Lumber

By Ventana Construction LLC

Learn about softwoods, tropical hardwoods, composites and more for decks, including pros, cons and costs

FARM YOUR YARD 4 Farm-Fresh Chicken Coops in Urban Backyards

By Becky Harris

These Atlanta henhouses are worth crowing about for their charming, practical designs

FARMHOUSES World of Design: See How 9 Families Live and Farm on Their Land

Join us as we visit the homes and farms of passionate food producers and hear about rural life around the globe

DECLUTTERING Foolproof Ways to Declutter Your Kitchen

If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps

GARDENING AND LANDSCAPING Choosing a Deck: Plastic or Wood?

By Vanessa Brunner

Get the pros and cons of wood, plastic, composite and more decking materials, plus a basic price comparison

Sponsored

Wannemacher Interiors

26 Reviews

Customized Award-Winning Interior Design Solutions in Franklin Cnty OH

More Discussions

Apple Recipes for Fall

25

Novel combos which work

33

Pros and Cons of Switching from Gas to Induction Cooking

22

Need help with apricotty non-jam

1

What's cooking -- or not?

10