With his sister Hero (star of the snack cake episode), Poet is the other half of my dynamic local lemonade stand duo that serves up some of the most reliably delicious street treats you will find. Poet is largely responsible for ringing the “lemonade gong” which announces when their stand is open for business. Luckily, he agreed to stop ringing it one recent weekend morning after I invited him and his sister to share their recipes on video, which worked out really well for all of us!
Poet says the secret to crafting really good rice krispie treats is to make sure you get your marshmallows nice and completely melty, but to be careful not to burn them. I also learned that if you coat your spatula in a little bit of vegetable oil, it makes all the difference when you’re pressing the finished gooey puffed rice ball into your greased pan. No sticking bits! But I have to say that eating these fresh out of the pan reminded me how wonderfully simple a great dessert treat can be.
Poet’s Rice Krispie treats:
Rice Krispie Treats Recipe:
3 Tbs. butter
4 Cups mini marshmallows (or 1 package of regular marshmallows)
6 Cups Rice Krispies
buttered 9×13 pan