2019 Was the Year I Learned the Best Trick for Rice Krispies Treats

published Dec 30, 2019
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Credit: Jack Thompson/Kitchn

I write to you from the end of the year, when we look back at everything we learned about cooking, and take stock of how our cooking changed. But the end of the year is also a funny time for me: My daughter’s birthday is New Year’s Eve, and we’re planning a bash. So I’m busy reflecting, but also cooking — and funny enough, the best little cooking tip I learned this year actually is helping me out with this party! It’s all about Rice Krispies treats.

The trick? Making Rice Krispies treats stay soft for days. When I went to Cherry Bombe Jubilee, a wonderful event celebrating women in food, last spring, I had the most amazing Rice Krispies treats, zhuzhed-up with dried mango and absolutely soft, gooey, and delicious. They were made by Meme’s Diner chef-owner Libby Willis (such a fabulous, smart cook!). I asked her how she had made such a big batch and she let me in on such a casual, easy tip: Add about 1/2 cup of sweetened condensed milk to a basic batch of treats.

I went home and tried this almost immediately and she was right: the treats stayed ultra-soft and gooey, not drying into rock-hard, tooth-attacking squares like Rice Krispie Treats usually do after a day.

This has turned into my new party trick: making Rice Krispies treats ahead. I also do my old party trick of cutting the treats into extra-small, bite-sized pieces, which makes them easy to serve and eat. So kid-friendly, so fun.

And, since my daughter is turning 2 and is currently Elsa-obsessed, I may have to throw in some snowflake sprinkles too. Whether that’s your speed or you prefer a more grown-up salted brown butter Rice Krispies treat, this is still the smartest little tip I learned all year. Happy treat-making!

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