Best Rice Krispie Treats
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A few tweaks to the back-of-the-box recipe make these the best Rice Krispie Treats ever.
I’m always hesitant to say a recipe is the “best ever,” especially for a dessert like Rice Krispie Treats or chocolate chip cookies that everyone knows and loves. But once you’ve tinkered around 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:
- Use more butter (lots more) and brown it to deepen the flavor.
- Increase the marshmallows and stir in some at the end for extra gooeyness.
- Add vanilla extract for flavor.
- Add salt because a little salt makes anything sweet taste so much better.
Table of Contents
“These really are the BEST rice crispy treats! Moist, delicious, and full of gooey marshmallow goodness!”
What You’ll Need To Make The Best Rice Krispie Treats
- Butter: Provides the rich, buttery flavor and helps bind the treats together.
- Mini Marshmallows: The main sweetener and binder, melted marshmallows create the gooey, sticky texture that gives Rice Krispie treats their characteristic chewiness.
- Vanilla Extract: Adds a touch of vanilla flavor, enhancing the overall taste of the treats.
- Salt: Balances the sweetness and enhances the flavor of the other ingredients.
- Rice Krispies: The star ingredient, these crisped rice cereal pieces absorb the melted marshmallow mixture and provide a crispiness.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by melting the butter in a large pot over medium-high heat. Save the wrappers – you’ll use them later.
After the butter melts, it will begin to bubble, foam, and turn golden around the edges. Eventually it will turn a dark golden color and smell nutty – watch carefully, it will go from golden brown to burned quickly.
You’ll see little bits of golden brown sediment forming; that’s okay. But if they get too dark, go ahead and strain them out and then pour the brown butter back in the pot.
Add all but 2 cups of the marshmallows, the vanilla, and salt.
Place the pot 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 2 cups of marshmallows.
Stir until they are softened and partially melted. Don’t overmix – you want pockets of goo.
Transfer the mixture to a foil-lined 9×13-in baking dish.
Using the butter wrappers, press into an even layer.
Let cool for at least an hour, then use the foil overhang to lift the treats onto a cutting board.
Use a serrated knife to cut into squares. Store the treats in an airtight container at room temperature for up to 5 days. Enjoy!
Video Tutorial
Frequently Asked Questions
Yes, place the treats in layers separated by wax paper in an airtight container; freeze for up to 6 weeks. Let the treats stand at room temperature for about an hour before serving.
Absolutely! You can swap out a portion of the Rice Krispies in your treats. One of my favorite ways to make them is with a combination of Golden Grahams and Rice Krispies, like in these Chewy, Gooey Golden Rice Krispies Treats. Lucky Charms is another popular variation, especially around St. Patrick’s Day.
Yes, you can add chocolate chips, dried fruit, or candy bits, but keep in mind that some add-ins will melt from the warmth of cereal and marshmallow mixture, so let the mixture cool slightly before folding them in. This way, they’ll partially melt but still maintain their distinct texture in the treats.
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Best Rice Krispie Treats
A few tweaks to the back-of-the-box recipe make these the best Rice Krispie Treats ever.
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 pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups 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.
- Note: Kellogg's no longer makes a gluten-free version of Rice Krispies, so if you have a gluten-sensitivity, make sure the cereal you purchase is certified gluten-free.
- Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.
Nutrition Information
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- Per serving (24 servings)
- Calories: 162
- Fat: 6 g
- Saturated fat: 4 g
- Carbohydrates: 27 g
- Sugar: 15 g
- Fiber: 0 g
- Protein: 1 g
- Sodium: 93 mg
- Cholesterol: 15 mg
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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First time I’ve ever made Rice Krispies treats. I gave my son one (or more) of these treats. He said they were the best he’s ever eaten, and he’s 36. LOL They were nice and gooey and fortunately I’ve browned many a butter and just KNEW this would be amazing. The only variation was 7 cups of rice krispies and 1 1/2 cup Cocoa Krispies. For my Khristmas Krispies, I sprinkled on red and green jimmies and mini semi sweet chocolate chips. Yum.
I want to make these with my 4 year old granddaughter. Is there a place in the instructions where we could add green food coloring for Christmas?
Hi Susan, I think you could add a few drops of green food coloring when you add the marshmallows, vanilla, and salt to the melted butter. Hope your granddaughter has fun making these with you!
These were perfectly gooey! The only tweak I like to make is the addition of some lemon zest!
These are very good. I did not allow the marshmallows to melt completely before removing them from the heat. I find the residual heat in the pot is enough to melt them when they reach the almost melted stage. Cooking the marshmallows for two long may result in a hard bar. I didn’t use tinfoil. I just applied a generous amount of cooking spray and they lifted easily. Thank you.
These really are the BEST rice crispy treats! Moist, delicious, and full of gooey marshmallow goodness! I have made them several time and they never last more than a couple days. They’re my husband’s favorite!
Kellogg’s Rice Krispies are NOT gluten free, but Aldi sells crispy rice cereal and Malt-O-Meal has crispy rice cereal, which are both gluten free. I always check ingredients and “May contain” and “Processed on equipment with…” before buying. These two brands of GF are good tasting!
These are definitely a very tasty buttery version of the original recipe. I’ll make these again. Thanks for the recipe.
The BEST rice krispy recipe!!! The brown butter is absolutely key!!
Delicious! The squares are buttery and marshmallow gooey – perfect for the kid inside everyone. Partially melting the marshmallows really makes the squares gooey. A hit with everyone in my house.
Thank you. Your instructions were complete and had great tips (butter wrappers!). I was too afraid of burning the butter the first time I made this so it didn’t have that brown butter flavor. The next time I made it I let it brown. Now I want to try your other recipes.
Jen, I’ve made these many times and they’re amazing! I recently saw some maple flavored marshmallows at the store, if I use them would you recommend still using the vanilla? Thanks!
Yep I would still use the vanilla. 🙂
I would like to make these rice crispy treats for a baby shower. Cut them in rectangles and dip them in a powder blue coating at the top. Will these hold up to having a popsicle stick put in each piece? Or will they be too soft?
Hi Kim, I think they should hold up to having a popsicle stick in them as long as you get it fairly deep. Have fun at the shower!
Every adult and child at a party (foodies and kids of foodies) raved about these. So soft, the salt does wonders, best ever. I had to share the recipe immediately with multiple people. When are the rice krispies the best thing at party of amazing food?! Thanks for making me friends!
🙂 Glad they were a hit!
Truly the best ever! Everyone raves when I make these. Other brown butter krispies treats aren’t nearly as good as this recipe.
Sometimes I fancy them up by adding gold sparkly sprinkles. I’ve even made them with chocolate Chex Mix cereal. Also divine!
Years ago one of my students brought in the most delicious rice krispie treats to share with the class. I asked her mother for the recipe and it brought me to you, Jen. When I began making rice krispie treats for my own children I didn’t even attempt the box recipe, I went to your recipe cause after I had your version there was no going back! I have made these several times and my kiddos (and I) think they are the best rice krispie treats ever! Thank you SOOO very much for making a yummy tradition in our home. We LOVE them!
These are my favorite! One question though- how could I add peanut butter? This is my husbands request lol. Would I lessen the butter by 1/2 a cup and add in 1/2 cup peanut butter? I want to make these for him for Father’s Day 🙂
Glad you like them! Yes, I’d go with what you’ve suggested. I love the idea of that; please LMK how they turn out!
They were delish! He loved them! Added melted dark chocolate to the top with sea salt. 🥰
Yum, they sound great — thanks for reporting back!
The pictures and recipe looked great, but mine turned out really hard, not the soft and gooey consistency I was hoping for. Not sure what I did wrong?
Hi Layla, Sorry to hear you had a problem with the texture of these! Did you make any adjustments or substitutes in the recipe? If not, did you press them down really firmly in the pan? If they’re too compact — they could come out hard.
I’ve had them turn out too hard before. So disappointing when that rice crispy craving hits! I think it comes from cooking the marshmallow mixture too long. If it gets too hot/boils it’ll dry in the varying stages of hard candy. Take it off the heat just after the marshmallows are melted and they’ll set up soft. 👍
These are amazing! I have made these several times and they always turn out perfect. Definitely a keeper!
Wow. I mean these are truly incredible. I haven’t had a Rice Krispie bar in forever, but my daughter has an egg allergy so we are a little more limited with our baked treats. I went googling for an extra yummy Rice Krispie bar recipe and thought this one looked promising. Let me tell you, we will be making these again and again and again!!!! The brown butter makes these AMAZING. We tossed in a bottle of Easter sprinkles at the end and also some on top for some extra fun. Thank you for this recipe!! It is a keeper!!!!
These are ridiculously delicious!! Browning the butter elevates these to a whole new level. I did strain the butter, just in case the browned bits were bitter. Will definitely make these again!
I browned my butter too! These are the BEST!!
These are indeed the best Rice Krispie Treats. So ooey and gooey and buttery. I’ve already made them twice in the last week, and I already need to make another batch! I’ll never make Rice Krispies any other way.
Made them for super bowl, using One Degree cereal (chocolate) and WF brand of regular crisped rice cereal both gf. They came out amazing. Had to make them again 2 weeks later for my kids and me!! delicious, what an improvement on the regular recipe.
I made these- amazing. I didn’t do the 2 cups at the end and instead just added all the marshmallows together and it was so sticky that using any kind of spatula wouldn’t work- I had to get in there with my hands, which was fine, but not ideal. How were you able to stir the mixture enough using just a wooden spoon? I took a tip from another recipe to add the marshmallow/butter mixture to the Rice Krispies (in a separate bowl) versus the other way around.
Do you think it was the extra marshmallows that made mine so sticky (and tough to work with) or the mixture into Rice Krispies? Those were the only two deviations I made to your recipe.
Hi Liz, I do think adding the marshmallows all at once made the mixture extra sticky. When the remaining 2 cups get added at the end, they only soften rather than melt, so you had extra “goo.”
So you know what the real problem was? I was adding the marshmallow mixture a big bowl of Rice Krispies and not the other way around (as you specified in your recipe.) Once I switched that, they came out amazing.
BUT!!
I found a way to improve on your already amazing recipe. I’m not interested in doing this generally, but when I found I only had half the butter, I remembered the recipes where I’ve combined coconut oil with butter. That was game changer. What it does is much more evenly coat everything and spread the liquid ingredients over the cereal. It also makes it much more moist.
So everything in your recipe but while the butter is browning (half the amount), you melt an equal amount of coconut oil (I used the microwave) and then right before you add the marshmallows, add the oil, stir, and then continue on. Same yummy richness of the brown butter but a more even and more moist finish!
Glad you got to the bottom of it (and good to know about your tweak of using half coconut oil)!
WAAAAY too much butter. My treats came out as a gloppy, oily mess.
WOW! These are seriously amazing.
These truly are the BEST EVER!! I’m a lover of the Rice Krispie treat… and I will never use a different recipe.
They freeze beautifully too!
I didn’t think the original Rice Krispie treats recipe could be improved upon. Boy was I wrong! These truly are the best! They’ve become my go-to special treat for my daughter every time she comes home from college. And they don’t last long!
Your Dutch oven looks gorgeous. Would you be able to tell us what kind it is and how to buy.
Hi, It’s a Le Creuset and I love it! You can buy it off their website or on Amazon. Hope that helps!
Absolutely delicious. The whole O.R. staff & doctors are vultures & devoured every last piece. Eyeing on your classic lasagna to make next for something savory…
BEST EVER. I recently made these for a group of friends for a weekend getaway and they received tons of compliments. Seriously the brown butter makes all the difference in the world. Will not do my rice krispies any other way, this recipe is a game changer. Love!
Holy cow, this recipe is GOOD! I had leftover Rice Krispies from making scotcheroos and didn’t want to waste the other half of the box. I found your recipe and was intrigued by the browned butter. This recipe took an average snack to a can’t-stop-just-one-more-bite kind of treat. Your recipe is my new go-to! Thank you!
Do you think I could add M&Ms? Would I need to make any adjustments? Also, how many cups total marshmallows are needed? They’re not sold in ounces where I live.
Yes, I think you could add some M&M’s; I’d add them along with the reserved marshmallows so they don’t melt a lot. And you’ll need 6 cups of mini marshmallows. Enjoy!
Small question, for the salt is this kosher or regular table salt? Or would it matter.
Regular (When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe.) 🙂
I like to heat the marshmallows slow and also use 1.5 times as much, that way the sugar in the mallow caramelizes and it’s a great flavor. Great with half Rice Krispies and half cinnamon chex
I know this sounds weird, but how about adding cashews? When I was a kid, an uncle often brought us a boxed treat that were basically Rice Krispie treats w cashews.They were made by a co called Lanze’s (or something like that). They were phenomenal.
Hi Anita, I’ve never tried it, but I think it should work. Please LMK how they turn out!
Two questions, please! #1 I’d like to add some M&Ms to these. How much should I add & is there anything I’d need to change? #2 Where I live, the marshmallows aren’t sold in ounces. About how many cups are in one 10 ounce bag? Thank you!
Hi L, I’ve never added anything like M&M’s but I’d stir them in near the end so they don’t melt too much. I’d proably start with 1 cup. And a 10 oz bag of marshmallows is the equivalent of 6 cups. Hope you enjoy!
Is it possible to split this recipe in batches in order to add coloring?
I’ve made it as is in the past, and it’s so good that I want to use it for my son’s bday….I’m making Mickey treats.
Any tips are highly appreciated!
Sure Diana, dividing into smaller batches in order to add different coloring should be fine. Hope your son likes it! 🙂
Never had a better Rice Krispie treat…everywhere I bring them, they are loved!
Really yummy! Tastes even better if you use OliveNation vanilla bean paste because it tastes more like vanilla rather than having the alcoholic flavor of regular vanilla extract! Highly recommend!
Jenn!
After years in the work world, I’m now a stay at home tackling (and thoroughly enjoying) all your recipes! I presented these to my family on a dinner plate only to see the look of disgust on my son’s face, “these have already been eaten!” Huh? “ “Yea, the wrappers are all off…gross…”
SON. I MADE THESE!?!
After their confusion and amazement, came wide-eyed praise! These were a home run! Thanks for making me look so good in the eyes of my kiddos.
LOLOLOL
Flavor with the brown butter was delicious. However, mine came out way too crunchy and hard rather than the chewy texture. I followed the instructions to a tee. Do you think this is from pushing them too hard to shape?
Hi Michelle, sorry they came out a bit hard for you. If you didn’t change anything about the recipe, then yes, it sounds like you probably compacted them too much. If you make these again, use a lighter touch and they should be more chewy/soft. Hope that helps!
Too high of heat will result in a hard bake
These are truly the best rice krispie treats ever! They are soft and gooey, and the brown butter adds a distinct, delicious flavor.
They really ARE the BEST Krispie treats ever!!!
I tried for years to mimic my mother in laws recipe because hers were the best too, and I could never get it right. I tried these, and they are even better! I got requests all the time from friends and family to make these!
Hi Jenn! These look delicious – I haven’t tried them yet, as I’m looking to try to add orange blossom to it for flavor. Do you have any ideas on what/how much to add, and how to amend the recipe? I have orange blossom water on hand. Thanks so much! If I try something and it works out, I’ll report back.
Hi Zana, Sounds delicious! I don’t know how strong it is, so I’d start off by adding maybe just a 1/2 teaspoon. Taste and see if you’d like more.
Great recipe, thanks very much.
These are soooo good and easy to make! Thank you!
Made these for the first time this week and they were awesome! Changes; I omitted vanilla (not a fan of it), salted the butter as it was browning instead of the marshmallow mixture, used a full box (regular, not family) of cereal and a 1 1/4 bag of marshmallows. I also chopped up two butterfinger bars and added those as a stir in with the reserved marshmallows. The only change I would make next time is to omit the butterfingers. These treats are good enough on their own. LOVE the pockets of goo and the brown butter.
These are so good! This is the first time I have browned butter for rice krispy treats and I will never go back! I brought them to work and they were such a hit!
Sometimes it’s difficult to think of a treat that doesn’t have chocolate (some of the girls don’t like it… crazy, I know) and these kick butt. Plus, they are super easy to make and I don’t have to use my oven!
Thanks for the great recipe!
Made these for Fathers Day. They are so tasty! Love the nutty flavor from the brown butter and the addition of the Golden Grahams. Really delicious!
These are amazing. I make them all the time. I even sell them. They are delicious. I don’t know if people aren’t measuring or what but these are literally perfect.
By Far The Best Ever!!!! The kids and I have been making Rice Crispy Treats for 10 years. This has been my go to for the last 3 years!