I can make and bake just about anything. Amongst my favorites are ooey gooey cookies, moist cakes, and the ever so challenging pie. However, my nemesis is the marshmellowy, buttery, just perfectly sweetened, any six year old can make it bar the "Rice Krispie Treat."
I am not sure what goes on during the process of me following the recipe for Rice Krispie Treats right off the box. Somewhere after the melting and the mixing I find my treats to be the consistency of...umm...well peanut brittle. Possibly glass which is the best description since if you slam them up against the counter they will shatter into a million pieces.
My first thought is that it's a genetic problem, of course. My mother has the same problem with her Rice Krispie Treats. She always blamed it on the altitude (this is what she always says upon a cooking disaster- but I was willing to give her the benefit of the doubt on this one). Beings that I am at sea level that theory is now out the window. Perhaps it is an ingredient blunder. So, I have made certain that all whopping three of them are as fresh as they can be.
Therefore, it shall remain a mystery unless one can oblige me in mastering this tasty little treat.
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2 comments:
I have the solution.
Use the recipe on the box, but use REAL BUTTER (unsalted) and use one whole stick. Your recipe doesn't have enough butter to keep it chewy. That's the secret. Free of charge :)
OH Me too!!! DH won't let me make rice krispie treats anymore. I do use real butter, cook it on the stove - not in the microwave. I always thought I cooked it too long but I have no idea. They just suck!
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