VelvetLoaded Rice Crispy Treats
Inspired by techniques from America's Test Kitchen.
A rice cereal and marshmallow bar packed with broken pretzels, dry-roasted peanuts, toffee bits and chocolate chips for a sweet-and-salty, crunchy-and-chewy mix in every square. Melting the marshmallow low and slow and folding in the extras off the heat keeps everything soft, gooey and distinct rather than melted into a single mush.
Always check the labels of the products you use.
Method
- 1
Line the pan. Fold two long sheets of foil so each is about 20 cm wide. Lay them in the pan at right angles to one another, with extra foil overhanging the sides. Push the foil into the corners and up the sides so it sits flush against the pan, then spray with vegetable oil spray.
- 2
Melt the butter and marshmallows. Melt the butter in a large pot over low heat. Add the marshmallows, vanilla and salt and cook, stirring constantly, until melted and smooth, about 6 min.
- 3
Stir in the mix-ins. Off the heat, stir in the cereal, pretzels, peanuts, toffee bits and chocolate chips until everything is coated and evenly combined.
- 4
Press and cool. Tip the mixture into the prepared pan and press it into an even layer with a greased spatula (or greased hands), working right into the corners. Let cool for 15 min.
- 5
Lift out and cut. Use the foil overhang to lift the whole slab out of the pan, then cut into 16 squares to serve.
Storage
Store in an airtight container at room temperature for up to 1 week; they turn chewy faster in the fridge, so skip it unless the kitchen is very warm.
Free sugars
18.6 g per serving
37.2 % of the 50 g daily maximum · 74.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. WHO
Equipment
- 20 cm square baking pan
- aluminium foil
- vegetable oil spray
- large pot or Dutch oven
- wooden spoon or heatproof spatula
- greased offset spatula (or greased hands)
- chef's knife
- cutting board
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 215 kcal |
| Protein | 2.7 g |
| Carbohydrate | 33.8 g |
| of which sugars | 19 g |
| of which free sugars | 18.6 g |
| Fat | 8.6 g |
| of which saturates | 4.1 g |
| Fibre | 0.9 g |
| Salt | 0.43 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
