Rice Krispie Treats

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.

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.