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How to make flexible Rice Krispies treats to mould into things

Updated February 21, 2017

Moulding Rice Krispies treats into shapes requires creating a gooey mixture by adding butter. Moulding the Rice Krispies treats with biscuit cutters before they fully harden provides a more flexible consistency to work and manipulate. You can choose between using chocolate or vanilla Kellogg's Rice Krispies cereal for recipes; you can also can add ingredients such as chocolate chips or M&Ms. Rice Krispies treats take about 5 minutes to prepare.

Turn your hob burner to low. Heat and melt 3 tbsp of butter in a saucepan. Add 1 to 2 tsp of butter for extra gooey Rice Krispie treats.

Add one 284 g (10 oz) package of large marshmallows or 440 g (4 cups) of miniature marshmallows. Stir the marshmallows and butter until they melt.

Remove your saucepan from the heat. Pour 220 g (2 cups) of Rice Krispies into the saucepan. Coat your spatula with butter to prevent sticking when stirring the mixture. Fold the ingredients with your spatula.

Spray a non-stick cooking spray to the bottom and sides of your 37.5 x 25c x 2.5 cm (15 x 10 x 1 inch) pan. Pour your Rice Krispie treat mixture into the pan. Allow the mixture to cool at room temperature for 2 to 3 minutes.

Spray your cutter with non-stick cooking spray. Place it on top of the Rice Krispie treat mixture. Push down and apply pressure until the cutter touches the bottom of the pan. Remove the shape and place it on a platter.

Continue cutting until you use all the mixture. Place your Rice Krispie treats in a sealed container or cover them in cling film to keep them moist.

Things You'll Need

  • 3 tbsp butter
  • Saucepan
  • 284 g (10 oz) package marshmallows
  • Spoon
  • 220 g (2 cups) Rice Krispies
  • Cooking spray
  • Spatula
  • 37.5 x 25 cm (15 x 10 inch) baking pan
  • Biscuit cutters
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About the Author

Taylor DiVico is a professional songwriter, content writer, fiction novelist and poet with more than 15 years of experience. DiVico holds a B.A. in philosophy from the University of Rhode Island and an M.S. from Syracuse University.