I found the best way to press them is to put a piece of wax paper on top lightly spray with cooking spay for best results.

I have followed the original rice krispie recipe using pumpkin spice marshmallows instead of traditional and they were awesome! Wal-mart has the pumpkin spice marshmallows. They also have key lime and French vanilla marshmallows. We are trying the French vanilla tonight.

I like to bake the rice crispies at 300°F for about 10 mins before adding to the marshmallow mixture. Let me say that if you try that you'll always want to do it. It takes the treats to the next level - light, crispy, delicious. I also add vanilla extract.

I live at a high elevation and my RC treats are very dry,hard and crumbly... anyone have any advice? Anything I can add to the recipe to keep them moist? Thanks

After 61 years I finally made these treats. Thanks for the internet.

I used cheerios and added 1/2 cup of peanut butter. They turned out great. My grand kids and I are getting ready to make them with cocoa crispies and peanut butter.

I made these using 5 cups of store brand rice krispies. I substituted 1/4 c. creamy organic peanut butter for the butter. I used a whole bag of store brand large marshmallows and added about 1 teaspoon of organic vanilla to the peanut butter and marshmallow mixture after it was melted and blended together.
I melted the peanut butter and marshmallows in the microwave in a very large bowl. (I put the peanut butter in first.) The marshmallows puff up very high and this way they will stay in the bowl. After quickly adding the cereal I put them in an already buttered cookie sheet. I wet my hands with cold water to press the cereal mixture into the pan. (I kept wetting my hands when the mixture started to stick.)
I then melted a full bag of Nestle dark chocolate chips in the microwave and spread them on the top. (Note-Chocolate chips do not turn runny in the microwave. You need to stir them to make them smooth. Keep checking and stirring because they are easy to burn.) I used a large cookie sheet and I just kept spreading the chocolate so eventually it covered all of the treats. I popped them in the freezer to harden for a little bit.
They are delicious! I cut them into 20 good size pieces and each one has 170 calories. My son's friend in his early 20s asked how to make them after he ate it.

You must try this. After cutting the treats and it's all done, and cut in squares, put a piece or two (how ever many you are eating) on a buttered peice of foil and top with marshmallows and toast until golden brown, the toasted marshmallows are messy but so good you won't eat them without doing this ever again! I tried baking the whole pan covered in marshmallows but then it's too messy to cut into squares.

I have Celiac disease and must be gluten free. I tried this recipe (after many years of not making it) with Kellogg's Gluten Free Rice Krispies. I followed that recipe on the bag and twice they came out stale and with too much Krispies :marshmallows ratio -- Actually the 2nd time they were so hard I had to chip away with a butcher knife and throw entire batch away -- So I tried some above recommendations (vanilla) and using slightly less than 5 cups instead of 6. Thank you to "Kim S." for sharing the 1941 recipe. Changing recipes to be "healthier" is a bunch of malarkey! I will try to cook slower and on low heat next time and see if I hit the perfection mark. Oh, and 1/4 cup butter sounds much better than 3 tbsp. I will try that too! I have to just get one batch right before I start adding other kinds of goodness!

This is the only recipe I make in my house. My mother cut this recipe off of a box of Rice Krispies about 35 years ago. I still have the original.

2 cups light Karo Syrup
2 cups creamy or chunky peanut butter
2 cups brown sugar (light or dark)
6 to 8 cups Kellogg's Rice Krispies

Melt the brown sugar into the syrup over medium heat in a large kettle. Add peanut butter and mix until smooth. Add in Rice Krispies gradually. Mix well. Pour mixture into a 13x9 pan. Let cool and enjoy!

I love taking the Rice Krispy Mixture and pressing it into a buttered funnel and then dropping it out onto a piece of non stick foil to wrap it up as a hershey kiss and I type up I love you on the paper pieces that come out of the tope of the twisted foil. Kids love this for Valentines Day Parties. Use Cocoa Krispies and peanut butter for a better twist. We love this more than the plain.

I make the recipe in UK : use the following

4oz marshmallows
4oz butter
4oz toffee's...(which contain condensed milk in ingredients)
Rice Krispies

melt the marshmallows, butter (or margarine) and toffees, over low heat stirring all time til thickens and changes to smooth consistency , when it bubbles (should be pale golden yellow), remove from heat, leave about one minuter, then add to rice Krispies, trial and error over how many, about half a packet...

press into greased tin...

( beware if you lick pan, mixture can stay very hot for a while :0) ) can add melted chocolate topping when cool ...

Hope that helps the lady who's krispies didn't stick! the toffee binds them perfectly ...

I use the old recipe too, but I make them with grand kids and use a sided cookie sheet or jellyroll pan. Then use seasonal cookie cutters (firm/metal ones) and decorate accordingly. I butter the kids hands and let them press down the mix - they get a real buzz. Doing Valentine shapes next week.

Why do mine turn out hard as a rock after cooling??? Help..

I made these with the gingerbread marshmellow and they were great. Made them with puffed brown rice once and not nearly crispy enough. I have also made then with cocoacrispies, slivered almonds and some coconut to make them like almond joys. Threw some mini chocolate chips in them too. Very yummy!