Extra marshmallows, premium butter, a splash of vanilla extract, and plenty of (optional!) sprinkles. That’s how I like my Rice Krispie Treats, and I think you’re going to love this gourmet twist on this classic treat, too!
I love a good classic recipe, but even more than that I love a new twist on a classic (which you’ve maybe picked up on if you’ve seen my “Worst” chocolate chip cookies). These Rice Krispie Treats are a classic, re-done.
I’ve made a few changes to upgrade this recipe to something much more gourmet than the lunchbox classics you might be used to. We’re using much more butter than the original recipe calls for (and I’m going to gently nudge to use European butter!). Real vanilla extract makes an appearance, as do lots of extra marshmallows. The end result is soft and chewy and full of flavor. Once you try these, there’s no going back.
I also add a handful of sprinkles — I love the color and texture that they add. I mostly used nonpareils here, but Zach doesn’t like the extra crunchiness of them. Regular sprinkles/jimmies would be less obvious texture-wise, so use whichever best suits your own preferences (or leave them out entirely!).
Tips
Rice Krispie Treats are easy to make. However, there are a few simple tips I wanted to share to make sure yours turn out perfectly soft and chewy (and not hard or crumbly!) every time.
- European butter is a plus, not a must. I love the flavor that it adds to baked goods and highly recommend using it here, but this recipe will also work with regular salted butter.
- Keep the heat on low, or below medium-low. Have you ever made an indoor S’more in the microwave and ended up with a marshmallow that was hard enough to break your teeth? Well, that’s what will happen if your marshmallow is exposed to heat that’s too high, so keep the heat on low to avoid rock hard Rice Krispie Treats.
- Add the sprinkles last and stir with a gentle hand, otherwise the color could bleed as you’re stirring.
- Don’t cram the cereal bars! gently spread them evenly into your prepared pan. If you pack them in too tightly then they could end up too dense, I like mine softer and chewy. When my grandmother would make these, she would just loosely spread them across a full-sized cookie sheet, no packing in at all. They look a little less uniform that way, but that’s definitely an option here, too!
Why Did They Turn Out Hard!?
The most likely culprit is the heat that you are using to cook them. As I mentioned above in my “Tips”, it’s important to you keep your heat below medium-low at all times. It can be tempting to speed up the process and crank up your heat, but if your marshmallows are exposed to too much heat, they’ll become tough once they cool. Slow on low heat is the way to go for soft, chewy Rice Krispie Treats!
Another problem could be using too much pressure when spreading them into your prepared pan. If you pack everything in too tightly, they’ll end up denser and harder than they should be. Use a silicone spatula to gently spread everything evenly into your pan.
Do They Need to be Refrigerated?
Nope! I actually recommend that you do not refrigerate for best flavor and texture. Refrigerating can dry them out and make them too hard and brittle. Store instead in an airtight container at room temperature for several days.
More Recipes You Might Like:
Gourmet Rice Krispie Treats
Ingredients
- 6 Tablespoons European salted butter*, cut into 6 pieces 85g
- 15 oz miniature marshmallows this is generally 1 1/2 bags (425g)
- 1 teaspoon pure vanilla extract
- 6 cups Rice Krispies cereal (175g)
- 3 Tablespoons colored sprinkles optional
Instructions
- Line a 13x9 pan with wax paper and set aside.
- Place butter in the bottom of a large saucepan over medium-low heat. Stir occasionally until butter is completely melted.
- Add 10 oz (one bag) of marshmallows and stir until just melted. Keep your heat below medium and stir frequently, this will take a bit of time for the marshmallows to melt but too-high heat can cause your rice krispie treats to come out too hard.
- Stir in vanilla extract, and then add rice krispies cereal and remaining marshmallows. Stir until ingredients are combined and additional marshmallows are just beginning to melt.
- Scatter sprinkles over the mixture and briefly stir to combine. Immediately transfer mixture to prepared 13x9 pan and use a silicone spatula or your hands to gently pat rice krispie treats down evenly into pan (don't over-handle them or this will also make them come out too hard).
- Allow Rice Krispie Treats to cool completely at room temperature before cutting and serving -- about 30-60 minutes.
Notes
Nutrition
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This recipe was originally published Jan 24th, 2018. Post updated to improve user experience by including more tips, photos, and a video on April 26th, 2019.
Amanda Farris says
These are delicious. I wonder, though… would it be easier to line the pan and then oil or butter the wax paper? Seems like to me it sticks.
Sam says
Hi Amanda! You could very lightly butter it if you’d like. 🙂
Darlene says
I would have never thought of European Butter but it’s fantastic! I do like mine refrigerated because I love the chewier texture. Thank you for this delicious recipe:)
Sugar Spun Run says
I am so glad that you enjoyed them, Darlene! European butter is wonderful in this recipe for sure! Thanks for commenting. 🙂
Katie says
Can these be frozen for advanced prep? I’ve read that Rice Krispie treats do well frozen, but didn’t know if you’ve tested or not!
Sugar Spun Run says
Hi, Katie! I personally have never frozen Rice Krispie Treats myself, however, they should do just fine. If you freeze them I recommend that you place the treats in layers separated by wax paper and store them in an airtight container. Enjoy! 🙂
Linda says
Oh…. I realy love them. Yum….Live i Norway but was born in the USA. Remember RK treats from when I was a kid…. Yummi these are really good 😋Many people here in Norway have not heard about RK treats. Ny daughter in law just loves them. Making å new batch for our christmas party. Cant wait to serve them. Thank you for this recepie. 😉
Sugar Spun Run says
I am so glad that you enjoyed them, Linda! Thank you for sharing my rice krispie treats with your friends in Norway! I hope that they love them too! Thanks for commenting. 🙂
Jesse says
Super gooey and delicious 😋. The European butter and vanilla definitely adds a better flavor. Thanks for sharing
Sam says
You’re very welcome, I’m so glad you enjoyed the rice krispie treats, Jesse!
Connie says
so pretty! How much in advanced can you make these for a party?
Sugar Spun Run says
Hello, Connie! Rice Krispie Treats usually last about one week when stored in an airtight container. You would be ok to make it a few days in advance. I hope that you enjoy them! 🙂
Connie Lucia says
I just made these and it was super easy! They look and taste great. This is my favourite RK recipe. If i need to store for an event in a few days, what is the best way? Fridge or no fridge?
Sugar Spun Run says
I am so glad that you enjoyed them, Connie! I recommend storing them in an airtight container at room temperature. 🙂
Sandy Wisbon says
My favorite recipe for Rice Crispies Treats, so soft & chewy!
Sugar Spun Run says
Thank you so much! I am so glad that you enjoyed the Rice Krispie Treat Recipe, Sandy! Thanks for commenting. 🙂
Dora Benavides says
Going to a pot luck and these will be perfect to serve for dessert. Thank you for recipe!!!
Sam says
I hope everyone loves them, Dora! 🙂
Sarah Lish says
I’ve always added extra butter and vanilla extract (double strength) to my rice krispie treats. I haven’t tried European butter before (I will have to try it). There are many variations that you can do… Strawberry Rice Krispies with regular marshmallows, Frosted Rice Krispies with Strawberry marshmallows, Frosted Rice Krispies with Strawberry marshmallows and white chocolate chips, 2 to 1 Regular Rice Kripies and Cocoa Krispies with French Vanilla marshmallows, Regular Rice Krispies with French Vanilla marshmallows with Toffee chips and Mini chocolate chips, 1/2 Cocoa Krispies and Regular Rice Krispies with S’more flat marshmallows (very marshmallowy), Regular Rice Krispies with Candy Corn Marshmallows (with or without white chocolate chips), and Regular Rice Krispies with Gingerbread marshmallows (with or without Cinnamon Red Hots). All of these are amazing.
Sam says
I love how versatile they are! European butter adds a nice touch to them! I will have to try some of these variations and see how I like them! 🙂
BecMAy says
Mmmmmmm European Butter is the best!!!
Evia says
I always got great reviews for my rice krispie treats but this recipe puts it over the top. Thank you
Sam says
I am so glad you enjoyed them! 🙂
Larry Kaiser says
Absolutely perfect
Sam says
I am so glad you enjoyed it, Larry! 🙂
Mary says
Do you think this recipe would also work using cocoa pebbles?
Sam says
Hi Mary! I haven’t tried it, but I think it will work. Let me know how it goes! 🙂
Deborah Reynolds says
Thanks for the recipe. I love the idea of adding vanilla for more flavor. I have always added white chocolate chips but am excited to try the vanilla. I also learned about different butters. I never thought anyone made butter any differently than what my Mom taught me. My arm would get so tired from churning. I am so glad that I don’t have to make butter.
Sam says
O man I would hate to always have to make my own butter! I hope you love the rice krispies treats, Deborah! 🙂