Rice Krispies Treats made a frequent appearance during my childhood. I think at some point my Mom had the same idea as Mildred Day (a staff member at Kellogg Company in the 1920’s) that Rice Krispies and marshmallows would make for a yummy snack. I have fond memories of waiting in anticipation while my Mom or Grandma furiously stirred a mixture of butter, marshmallows, and Rice Krispies in a huge pot over the stove, poured it out into a pan, and tried to hold us back from trying to sneak a quick bite until the mixture cooled down.
Last year during Christmas these delightful treats made a re-appearance in our kitchen and I was instantly transported back to childhood. The other day I recalled that moment and wanted to recreate it on my own however I had a few hesitations. Did I have a large saucepan? Would I burn the marshmallow mix? Would it be too dry? All the old fears of being an insecure cook were creeping up on me so I shoved them aside and hoped for the best. How complicated can this be? Truth is, it’s not.
I’ve been cooking on my own for a month now and the most important lessons I’ve learned so far are to remain calm, believe in myself, and leave the rest to fate. I carefully read the directions. Turn the stove on low heat, melt 3 tablespoons of butter, 1 bag of marshmallows; stir until melted and remove from heat, add 6 cups of Rice Krispies until completely coated, then add the mixture to a cake pan coated with baking spray or wax paper, let it cool, cut into squares, and serve. All done!
The overall result were some gooey Rice Krispies Treats. Perhaps too many marshmallows? They need to be stored in a cooler place? Either way, they still taste great and I didn’t burn anything. 🙂