Don’t Tell the Kitchen We Raided the Recipe Book…
🌟 Shhh… it’s Top Secret! 🌟 Ever wondered what makes our camp’s Rice Krispy Treats so legendary? 🍚✨ We’ve been sneaky and raided the kitchen’s recipe book just for you! Stay tuned as we reveal the not-so-secret-anymore, ooey-gooey, melt-in-your-mouth masterpiece that makes everyone come back for seconds. Don’t forget to share your delicious creation and tag us at Wesley Woods using #TopSecretWW. Let’s see how you make this top-secret recipe shine for the holidays! 🍚🎁
Here’s the Recipe!
Ingredients:
- ½ pound (2 sticks) unsalted butter
- ¾ pound (about 12 cups or 1.5 bags) mini marshmallows
- ½ pound (about 8 cups) Krispy Rice cereal
Directions:
- Prepare the baking pan: Grease a 9×13-inch pan with butter or line it with parchment paper.
- Melt the butter: In a large pot, melt the 2 sticks (½ pound) of butter over low heat, stirring occasionally.
- Add the marshmallows: Once the butter is melted, add the 12 cups (¾ pound) of mini marshmallows. Stir continuously over low heat until the marshmallows are completely melted and smooth.
- Mix in the cereal: Turn off the heat and gradually add the 8 cups (½ pound) of Krispy Rice cereal, stirring well to coat all the cereal evenly with the melted marshmallow mixture.
- Press into the pan: Pour the mixture into the prepared 9×13-inch pan. Use a greased spatula or your hands (lightly coated with butter or oil) to press the mixture evenly into the pan.
- Cool and set: Let the Rice Krispie Treats cool at room temperature for about 30 minutes, or until they are set.
- Cut and enjoy: Once cooled, cut into squares or rectangles and serve. You can store them in an airtight container for up to 5 days. Enjoy!