Is it the gelatin/egg white or the sugar that causes rice krispie treats to be firm?

on

https://www.youtube.com/watch?v=xMUXNRPd6xE

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So..I saw this, and it was mentioned that the final result wasn't as stiff as a standard rice krispy treat. This could be solved by adding more binder. And I think if it's the gelatin/egg white that acts as such, you could do something with chicken aspic/collagen and/or egg whites....

submitted by /u/ichthyogeek
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