- 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.
What You’ll Need
- Butter: Provides the rich, buttery flavor and helps bind the treats together. Browning it deepens the flavor, creating a nutty, caramel-like richness.
- 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 warm, aromatic flavor.
- Salt: Balances the sweetness and enhances the flavor of the other ingredients.
- Rice Krispies: These crisped rice cereal pieces absorb the melted marshmallow mixture and provide a crispiness.
Step-by-Step Instructions
Start by melting the butter in a large pot over medium-high heat. And don’t toss those butter wrappers—you’ll use them later to press the mixture into the pan without it sticking to your spatula!
Once the butter melts, it’ll start to bubble, foam, and turn golden around the edges. Keep a close eye on it—before long, it’ll turn a deep golden brown and smell nutty. But be careful! It can go from perfectly browned to burnt in seconds.
You’ll notice little bits of golden brown sediment forming—that’s totally fine! But if they start to get too dark, just strain them out, then pour the brown butter back into the pot.
Add all but 2 cups of the marshmallows, the vanilla, and salt to the brown butter.
Set the pot over medium heat and stir with a wooden spoon until the marshmallows are completely melted and smooth.
Take the pot off the heat and add the Rice Krispies cereal. Using a rubber spatula or wooden spoon, stir until everything is evenly coated.
Now toss in those reserved marshmallows and stir just until they soften and start to melt. Don’t overmix—you want those delicious pockets of goo!
Transfer the mixture to a foil-lined baking dish. Using the butter wrappers you saved, press it gently into an even layer.
Let the treats cool for at least an hour, then use the foil overhang to lift them onto a cutting board. Use a serrated knife to cut them into squares. You can store the treats in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.
Best Rice Krispie Treats
Cook Time: 20 Minutes Total Time: 20 Minutes, plus one hour to cool- 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing the pan
- Two 10-ounce bags mini marshmallows, divided
- 3/4 teaspoons vanilla extract
- 1/2 teaspoon salt
- 8 1/2 cups Rice Krispies or crispy rice cereal (see note)
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.
Recipe Notes
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.Nutrition Information
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
Gluten-Free Adaptable Note
