Rice Krispie Treats
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A childhood favorite you never outgrow—this Rice Krispie Treat recipe gets a few simple upgrades for even more gooey, buttery goodness.
I’m always hesitant to say a recipe is the “best ever,” especially for a dessert like Rice Krispie Treats that everyone knows and loves. But once you’ve tinkered with a recipe for weeks—asking your kids, their friends, and anyone who passes through your house to sample different versions—you can say it’s the best with some confidence. There’s absolutely nothing wrong with the original back-of-the-box Rice Krispie treat recipe, but it can be made so much better with almost no effort.
Here’s how: I use more butter and brown it for a deeper, nuttier flavor, add extra marshmallows and fold some in at the end for gooey pockets throughout, and finish with vanilla and a little salt to balance the sweetness. The result is everything I want in a Rice Krispie treat: buttery, gooey, chewy, and crisp without being hard.
“These really are the BEST rice krispie treats! Moist, delicious, and full of gooey marshmallow goodness!”
What You’ll Need To Make Rice Krispie Treats
- Butter: Using more than the classic recipe makes the treats richer and softer, and browning it adds a deep, nutty flavor.
- Mini marshmallows: I use two bags and reserve some to fold in at the end, creating gooey pockets throughout the treats.
- Rice Krispies: The classic choice, though another crispy rice cereal will work, too. Make sure the cereal is fresh for the best crunch.
- Vanilla & salt: Vanilla rounds out the flavor, while salt balances all that sweetness and brings out the flavor of the browned butter.
- Jump to the printable recipe for precise measurements
How To Make Rice Krispie Treats
Brown the butter: Melt the butter over medium heat and continue cooking until it turns golden brown and smells nutty. A light-colored pot makes it much easier to see the color change. Watch carefully toward the end—once the milk solids begin to brown, they can burn quickly.
Add the marshmallows: Stir in most of the marshmallows and cook just until completely melted, then remove the pot from the heat and stir in the vanilla and salt.
Add the cereal and reserved marshmallows: Fold in the Rice Krispies until evenly coated, then add the reserved marshmallows. They’ll soften slightly from the heat but won’t melt completely, leaving gooey pockets throughout the treats.
Press into the pan: Transfer the mixture to the prepared pan and press it into an even layer without compacting it too firmly (the butter wrappers come in handy here). A light hand keeps the treats tender and chewy rather than dense and hard. Let cool completely before cutting into squares.
Cut into squares: Lift the treats out of the pan and transfer to a cutting board. Cut into squares and serve. You can store the treats in an airtight container at room temperature for several days days or freeze them for longer storage.
Video Tutorial
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Best Rice Krispie Treats
Ingredients
- 12 tablespoons (1½ sticks) unsalted butter, plus more for greasing the pan
- Two (10-oz) bags mini marshmallows, divided
- ¾ teaspoons vanilla extract
- ½ teaspoon salt
- 8½ cups Rice Krispies or crispy rice cereal (see note)
Instructions
- Line a 9 x 13-in (23 x 33-cm) pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups (110 g) of the marshmallows.
- In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you’ll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
- As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You’ll see little bits of golden brown sediment forming; that’s okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.)
- Off the heat, add the remaining marshmallows, vanilla, and salt.
- Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.
- Add the reserved marshmallows and stir until they are softened and partially melted. Don’t overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.
- Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 5 days.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I made these for a get-together and inadvertently ended up in a bit of a competition with two other versions of rice krispy treats: these absolutely crushed them. I will never make these any other way again. The brown butter and extra marshmallows definitely takes a classic treat to the next level. 5 stars!!
Family favorite!
These are fantastic!!! I use coconut oil for a dairy- free version for my granddaughter. I only need about half the amount of oil. The gooiness is still there. I’ve never heard anyone complain! Since noone is here, I’m going to go make a batch for me and the freezer with butter!!! Yummo!!!!!
My favorite cookie is a rice krispy treat and this recipe takes it to a NEW LEVEL – WOW! The first time I made it I didn’t get it right. But, a year later, I tried again and this time I got it right. I think the trick is to get the butter melted correctly and browned. The vanilla and salt are brilliant! Thank you so much, Jenn!
These are amazing. Sometimes I use One Degree Chocolate sprouted brown rice crisps with regular ones and they are amazing. My kids and adults love these.
These are a huge step above the basic recipe. I live in Canada and my husband went to the grocery store and came home with maple flavoured marshmallows which were oversized so they just take a little longer to melt. Between the browned butter and the maple taste they are spectacular!
My Rice Krispie treats came out too gelatinous. I think the amount of Rice Krispies should increase to 8 cups or reduce the marshmallows to 300grams.
The tip to use the butter wrapper to press down the treats was brilliant however!
It says 8 1/2 cups of rice krispies. How much did you put in?
Might want to note it’s a doubled recipe. Didn’t realize the instructions said TWO bags of marshmallows (unlike most rice krispies recipes) so I used one bag and ended up with barely melted marshmallows swimming in a sea of butter. Had to throw it all in the trash before even finishing the recipe.
It does say two 10oz bags of mini marshmallows.
How are you coming on her website to give a low review when you messed up the recipe? This is her livelihood. YOU messed up the recipe and then blamed the chef, really such a terrible thing to do.
Best Rice Krispies hands down!
If one wanted to dip a part of the cut piece how do you suggest the process. Also what brand or type chocolate would you advise
Hi Dodie, after you’ve sliced the rice crispy treats and squares, just hold onto one end of the square while you dip the other end in the chocolate, then lay them on parchment until the chocolate has hardened. And I’d suggest either chocolate melting wafers or bars, broken into small pieces. Ghiradelli is a good quality brand to go with. Hope that helps!