Rice Krispies Treats From Scratch | No Refined Sugar

Step 1

Parboil the rice. Preheat the oven to 250°F. Bring a large pot of water to a boil. Meanwhile, rinse the jasmine rice under cold running water until the water runs clear. Add the rice to the boiling water and cook for 6–7 minutes, until tender on the outside but still firm in the center.

Step 2

Drain and dry the rice. Strain the rice thoroughly and spread it onto a clean kitchen towel. Pat dry to remove excess moisture, then divide the rice evenly between two baking sheets, spreading it into thin, even layers.

Step 3

Bake the rice. Transfer the baking sheets to the oven and bake for approximately 3 hours, stirring occasionally to ensure even drying. The rice is ready when the grains are completely dry and hard, with no remaining moisture. Remove from the oven and allow to cool completely.

Step 4

Prepare the marshmallow mixture. While the rice is baking, begin preparing the homemade marshmallows. Pour ½ cup water into the bowl of a stand mixer and sprinkle the gelatin evenly over the surface. Allow the gelatin to bloom for 10 minutes. Meanwhile, combine the remaining ½ cup water, maple syrup, and salt in a small saucepan. Heat over medium-high heat, stirring gently until combined, then allow the mixture to boil without stirring until it reaches 240°F on a candy thermometer, approximately 15 minutes. At this temperature, the syrup reaches the “soft-ball stage” and will have thickened slightly. Immediately remove from heat.

While the maple syrup mixture is heating, prepare the marshmallow pan. Lightly grease a 9×9-inch baking dish with melted coconut oil or butter, using a pastry brush to evenly coat the bottom and sides. Generously dust with arrowroot powder, tilting and rotating the dish to ensure the entire surface is coated. Tap out any excess powder. This will prevent the marshmallows from sticking to the pan.

Step 5

Using the whisk attachment, turn the stand mixer on low speed to break up the bloomed gelatin. With the mixer running on medium speed, carefully pour the hot maple syrup mixture into the bowl in a slow, steady stream. Once fully incorporated, increase the speed to high and whip until the mixture has tripled in volume and becomes thick, glossy, and fluffy, resembling marshmallow fluff. Be careful not to overwhip, as the mixture will become increasingly stiff and difficult to work with.

Step 6

Once the mixture reaches a thick, fluffy consistency, immediately transfer the marshmallow fluff to the prepared baking dish. Working quickly, spread the mixture into an even layer using a lightly greased spatula, as it will be very sticky and begin setting almost immediately. Set aside at room temperature and allow the marshmallows to fully set for several hours.

Step 7

Heat the tallow. While the marshmallows are setting, prepare the homemade Rice Krispies. Add approximately 1 inch of tallow to a small, deep, heavy-bottomed pot and heat to 400°F, using a candy thermometer to monitor the temperature. Maintaining this temperature is essential for properly puffing the rice. Once the tallow reaches 400°F, reduce the heat slightly to prevent it from getting hotter.

Step 8

Pop the rice. Carefully add 1 tablespoon of the dried rice to the hot tallow. The rice should puff almost instantly. Using a small, fine-mesh sieve, immediately scoop out the puffed rice, leaving behind any grains that have sunk to the bottom of the pot. These unpopped grains will remain hard and unpleasant to eat. Transfer the puffed Rice Krispies to a clean kitchen towel to absorb excess oil. Once the towel is covered, transfer the Rice Krispies to a large bowl and continue with the next batch. Repeat this process until all the rice has been puffed, allowing the tallow to return to 400°F between batches.

Step 9

Strain the tallow as needed. As you work, unpopped rice will accumulate at the bottom of the pot and may begin to burn. To remove these grains, carefully strain the tallow through a heat-safe, fine-mesh sieve into a second dry, heat-safe pot. The oil will be very hot, so do this carefully. Return the strained tallow to the heat and bring it back to 400°F before continuing. Repeat this process as needed until all the rice has been puffed.

Step 10

Make the Rice Krispy Treats. Line an 8×8-inch baking dish (or a similarly sized dish) with parchment paper, or generously grease with butter to prevent sticking. In a medium-large pot, melt the butter over medium-low heat. Add the homemade marshmallows and stir continuously until completely melted and combined with the butter. Remove from heat and stir in the vanilla extract. Add the puffed Rice Krispies and gently fold until evenly coated in the marshmallow mixture. Immediately transfer to the prepared baking dish, spreading into an even layer with a spatula. Gently press the mixture into the dish without packing it too tightly, as this can make the treats dense and hard. Allow to cool and set at room temperature until firm before slicing and serving. Slice into 8 or 9 pieces and serve immediately!

Storage Tip

Store Rice Krispy Treats in an airtight container at room temperature to maintain freshness and prevent them from drying out.