How to Make Layered Rice Krispie Treats

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methods

Ingredients

1Making Rainbow-Layered Rice Krispie Treats

2Making Caramel-Filled Rice Krispie Treats

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Tips and Warnings

Things You'll Need

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Rice Krispie treats are a popular treat made from puffed rice cereal. They are sticky, gooey, sweet, and delicious! Instead of making plain, boring rice krispies, why not give layered ones a try? You can make rainbow ones and filled ones. Once you know the basics, you can experiment with your own color combinations and fillings!

Ingredients

Rainbow-Layered Rice Krispie Treats

• 12 tablespoons (170 grams) butter, divided
• 9 cups (450 grams) mini marshmallows, divided
• 12 cups (300 grams) puffed rice cereal
• Food coloring in rainbow colors

Serves 16 to 20

Caramel-Filled Rice Krispie Treats

Caramel Filling

• 14 ounces (397 grams) caramel candies, unwrapped
• 1 can (14 ounces/397 grams) sweetened condensed milk
• ½ cup (115 grams) butter

Krispie Layer

• 12 tablespoons (170 grams) butter, divided
• 10 cups (250 grams) puffed rice cereal, divided
• 10 cups (500 grams) mini marshmallows, divided

Serves 35

Steps

Method 1

Method 1 of 2:

Making Rainbow-Layered Rice Krispie Treats

1. 
   1
   Combine 2 tablespoons (30 grams) of butter and 1½ cups (75 grams) of mini marshmallows. Place the butter and the marshmallows into a microwave-safe bowl. This will be the first of your six colors: red/pink, orange, yellow, green, blue, and purple. Set the rest of the butter and marshmallows aside for now.

   • You can use fewer colors if you want. You'll still use the same amount of butter and marshmallows for each color, however.
2. 
   2
   Melt the butter and marshmallows in the microwave. This will take about 2 minutes. After 1 minute, pause the microwave and give the mixture a stir with a rubber spatula. If the marshmallows still aren't melted after 2 minutes, continue heating them at 1-minute intervals, stirring between each one.
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3. 
   3
   Stir in your first color with a rubber spatula. You will only need a few drops of red or pink food coloring. The more you add, the brighter your color will be. You can use either liquid or gel food coloring, but gel would give you the best results.

   • You can start with purple instead, if you prefer. This will be the bottom layer.
4. 
   4
   Add in 2 cups (50 grams) of puffed rice cereal. Fold it in using a rubber spatula. Scrape the bottom and sides of the bowl often so that everything mixes in evenly.
5. 
   5
   Spread the mixture across the bottom of a buttered baking pan. Generously butter a 9 by 13-inch (22.86 by 33.02-centimeter) baking pan. Use a rubber spatula to spread the marshmallow mixture evenly across the bottom, from corner-to-corner.

   • For a neater finish, place a sheet of greased wax or parchment paper on top, then pat it down. This will help get the mixture into the corners. Peel away the paper when finished.
6. 
   6
   Repeat the previous steps for each color. Using a clean bowl, melt together 2 tablespoons (30 grams) of butter and 1½ cups (75 grams) of mini marshmallows. Stir in a few drops of your next color, then add in 2 cups (50 grams) of puffed rice cereal. Spread it across the rice krispie mixture in the pan, and pat it down. Keep doing this until you reach purple.

   • If you are using a different color scheme, use 2 tablespoons (30 grams) butter, 1½ cups (75 grams) mini marshmallows, and 2 cups (50 grams) of cereal for each color.
   • For an extra touch, add some rainbow sprinkles on top of the final layer.
7. 
   7
   Let the rice krispies cool. This will take 1 to 2 hours. If you are in a hurry, chill the rice krispies in the freezer for 30 minutes.
8. 
   8
   Remove the rice krispies from the pan, then cut them into bars. You can cut the bars as large or as small as you'd like. This recipe makes at least 16 to 20 bars. You can also cut 35 smaller bars instead.
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Method 2

Method 2 of 2:

Making Caramel-Filled Rice Krispie Treats

1. 
   1
   Heat the caramels, condensed milk, and butter in the microwave. Place 14 ounces (397 grams) worth of unwrapped caramel candies into a microwave-safe bowl. Add 14 ounces (397 grams) of condensed milk and ½ cup (115 grams) of butter. Heat them in the microwave for 3 to 4 minutes, stirring every minute.
2. 
   2
   Stir the mixture, then set it aside. Sometimes, caramel candies may retain their form even after heating. Give the caramel mixture one last stir. Once everything is smooth and evenly mixed, set the mixture aside.
3. 
   3
   Melt part of the butter and marshmallows in the microwave. Place 6 tablespoons (85 grams) of butter into a clean microwave-safe bowl. Add 4 cups (200 grams) of mini marshmallows. Heat them for 1 minute, then give them a stir. Continue heating and stirring at 20-second intervals until the marshmallows are melted and everything is smooth.
4. 
   4
   Stir in 5 cups (125 grams) of puffed rice cereal into the marshmallow mixture. Keep stirring until everything is evenly combined and the cereal is evenly coated.
5. 
   5
   Spread the rice krispie mixture into the bottom of a greased baking pan. Generously grease a 9 by 13-inch (22.86 by 33.02-centimeter) baking pan. Use a rubber spatula to spread the rice krispie mixture across the bottom of the pan from corner to corner. Don't worry if it looks thin.
6. 
   6
   Pour the caramel mixture on top. Try to pour the caramel mixture as evenly as you can over the rice krispie layer. Use a rubber spatula to scrape the bowl clean so that you don't waste anything.
7. 
   7
   Sprinkle 2 cups (100 grams) of mini marshmallows on top. If you want to try something different, consider using chocolate chips instead. You can even do a combination of mini marshmallows and chocolate chips.
8. 
   8
   Refrigerate the rice krispies for 20 minutes. You are ready for the next step once the caramel layer has set. If you are in a hurry, you can freeze the mixture instead. You need it to be solid, otherwise you will have a hard time applying the second layer.
9. 
   9
   Prepare another rice krispie layer with the rest of the ingredients. Melt the remaining 6 tablespoons (85 grams) of butter and 4 cups (200 grams) of mini marshmallows in the microwave. Stir them into the remaining 5 cups (125 grams) of puffed rice cereal.
10. 
    10
    Spread the last rice krispie layer on top. If you'd like to, you can top it off with more mini marshmallows or even a sprinkle of chocolate chips. For a neater finish, spread some parchment paper or wax paper with cooking spread, then press it on top of the rice krispies. Smooth it down, then peel it away.
11. 
    11
    Allow the rice krispies to set for 2 hours. You can also help speed the process up by putting them into the freezer for about 30 minutes. This will make removing them from the pan and cutting them easier.
12. 
    12
    Cut the rice krispies into bars. Remove the rice krispie mixture from the pan first, then cut it into 35 squares. You can also cut it into 16 to 20 bars instead and have larger portions.
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Tips

• Coat your rubber spatula with butter or nonstick cooking spray before using it to spread the rice krispie mixture across the bottom of the pan.
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• You can use you hands to spread the rice krispie mixture into the pan. Coat them with butter or nonstick cooking spray first to prevent sticking.
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• Press a sheet of greased wax paper or parchment paper on top of your rice krispie treats, then press down on it to smooth out your treats. Peel the paper away when you are done.
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Things You'll Need

• Microwave-safe mixing bowls
• Rubber spatula
• Wax paper or parchment paper (optional, but recommended)
• 9 by 13-inch (22.86 by 33.02-centimeter) baking pan