The classic childhood treat, with a touch of fall. These apple pie rice krispie treats are easy to make, require no baking, and give a beloved treat a little festive flavor!
I love rice krispie treats because they are so easy to make! They’re also a great base to add your favorite mix-ins and flavors. After I made these pumpkin spice rice krispie treats, I decided I had to make a caramel apple version!
Let’s Make Some Apple Pie Rice Krispie Treats!
Okay so if you know how to make rice krispie treats you are basically going to do the same thing but I do have some tips that I learned over time about rice krispies!
Tips for the Best Rice Krispie Treats
- Use fresh marshmallows: Fresh marshmallows will melt more easily and evenly, resulting in a smoother texture and a better overall taste. If your marshmallows are old or stale, they may not melt properly and can result in clumps or a gritty texture.
- Don’t overheat the marshmallows: When melting the marshmallows, be sure to heat them slowly and watch them carefully. Overheating the marshmallows can cause them to become tough and chewy, making it difficult to mix with the cereal.
- Reserve 1/2 cup of marshmallows out from melting. We will mix them in when we mix in the cereal. This adds some super creamy/marshmallowy texture to the rice krispies.
- Add butter for flavor and texture: Adding butter to your Rice Krispie Treats will give them a rich and buttery flavor, as well as a smoother and more spreadable texture. Be sure to use unsalted butter so that the treats don’t become too salty.
- If you have any trouble pressing them down with your hands without getting stuck to them, just drizzle a little water on your hands! Seriously makes them not stick at all.
- Then, you don’t want to press the krispies into the dish too hard. The harder you press them down, the more dense they become because you lose a lot of the air in there. For light and airy krispies, just press down lightly with your hands.
- Let them cool before cutting: Letting the treats cool completely before cutting them will help them to set and hold their shape. If you cut them too soon, they may become too soft and crumbly.
Lastly, I store these on the counter and not in the fridge. Keeping them colds hardens the marshmallows a little too much and the texture isn’t quite as good. They will last a few days on the counter and trust me they probably won’t last that long anyways 😛
In addition to the listed ingredients, you will need:
- a large pot
- a rubber spatula to stir with
- an 8×8 baking dish
- parchment paper