Rice Krispie Treats Recipe
These Best Rice Krispie Treats are buttery, gooey, and packed with marshmallow pockets—elevating a childhood classic with just a few smart tweaks.
Golden brown butter and whole marshmallow bits take these treats from basic to irresistible, making each bite rich, chewy, and layered with texture.
What You’ll Need for the Best Rice Krispie Treats
- Unsalted butter – Browned to perfection, it infuses the treats with a nutty depth and richness that sets them apart from standard versions.
- Mini marshmallows – Melted for gooey binding and mixed in whole for bursts of pillowy sweetness throughout.
- Vanilla extract – A small touch that amplifies the marshmallow flavor and rounds out the sweetness.
- Salt – Balances the richness and sweetness, adding a subtle complexity that elevates the flavor.
- Crispy rice cereal – The foundation of the treat, offering that signature crunch and structure.
How to Make These Rice Krispie Treats
Start by browning the butter slowly to unlock its nutty aroma, then melt in marshmallows with vanilla and salt until smooth and glossy.
Fold in the crispy rice cereal gently to coat evenly, followed by the reserved marshmallows for gooey pockets. Press the mixture into a foil-lined pan using butter wrappers or damp fingers.
Cool for about an hour at room temperature, then slice into generous squares. The result is a treat that’s soft, chewy, crunchy, and absolutely crave-worthy.
Tips to Make Them Unforgettably Good
The secret to the best Rice Krispie Treats lies in the browned butter—don’t rush it. Take the time to let it develop color and aroma, but watch closely to prevent burning.
Don’t overmix once you add the last bit of marshmallows; leaving them partially intact creates those heavenly gooey pockets everyone loves. A light touch when pressing the mixture into the pan helps keep the texture soft instead of compacted and tough.
If you’re making these for a crowd, consider adding a sprinkle of flaky sea salt on top for an adult-friendly finish, or mix in chocolate chips for extra indulgence.
Storing and Freezing Your Treats the Right Way
Once cooled and sliced, keep your Rice Krispie Treats fresh in an airtight container at room temperature for up to five days. Avoid refrigeration, which makes them hard.
To freeze, layer them between sheets of wax paper in a tightly sealed container. They’ll stay good for up to six weeks. Thaw them at room temperature for about an hour before serving to regain their perfect soft-chewy bite.
Rice Krispie Treats Recipe
Ingredients
- ½ teaspoon salt
- Two 10-ounce bags mini marshmallows divided
- 12 tablespoons 1½ sticks unsalted butter, plus more for greasing
- ¾ teaspoons vanilla extract
- 8½ cups crispy rice cereal Rice Krispies or similar
Instructions
- Line a 9-by-13-inch pan with heavy-duty aluminum foil and lightly coat with softened butter. Reserve 2 cups of mini marshmallows.
- In a large, light-colored pot or Dutch oven, melt the butter over medium heat, swirling occasionally to ensure even cooking. Watch for the butter to change from yellow to golden to a deep, toasty brown with a nutty aroma. Remove from heat once browned; if the sediment becomes nearly black, strain the butter through a fine mesh sieve before returning it to the pot.
- Stir in the remaining marshmallows, salt, and vanilla off the heat. Return the pot to medium heat and stir continuously until all marshmallows are fully melted.
- Take the pot off the burner and incorporate the cereal, stirring thoroughly with a wooden spoon or spatula until well combined.
- Add the reserved marshmallows and mix gently to preserve pockets of gooey texture.
- Transfer the mixture into the prepared pan and use the butter wrapper or damp hands to press it evenly without compacting. Let sit at room temperature for at least one hour.
- Lift the set treats from the pan using the foil, and cut into squares using a serrated knife. Store in an airtight container at room temperature for up to five days.
Notes
To freeze, layer the treats between sheets of wax paper in an airtight container. They can be frozen for up to six weeks and should be brought to room temperature for an hour before serving.
