Extra marshmallows, premium butter, a splash of vanilla extract, and plenty of (optional!) sprinkles. My Rice Krispie Treats recipe is a gourmet twist on the classic and comes together in minutes! Recipe includes a how-to video!
A Quick & Easy Classic Recipe
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.
What You Need
These sweet little squares are so simple to make! Here’s what I use and why!
- Butter. I highly recommend using salted European butter for this recipe. European butter (like Plugra or Kerrygold brand) contains less water than classic butter, which makes it much more flavorful and makes these rice krispie treats practically gourmet. Can’t find any? Don’t sweat it, regular salted butter will work in a pinch!
- Marshmallows. Miniature marshmallows are best, especially since all of the marshmallows aren’t being completely melted, and it would be awkward to have giant pockets of jumbo marshmallow throughout the treats. If you only have the regular size, you can always quarter them with kitchen shears for step 6 of the recipe.
- Vanilla Extract. Added for flavor!
- Colored Sprinkles. These are completely optional. I like the pop of color and texture that they add. I prefer 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!). You could also use chocolate sprinkles or make your own homemade sprinkles.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Rice Krispie Treats
- Melt (European!) butter in a large pot over low heat.
- Add marshmallows and cook until melted. Remember to keep your heat low, have patience!
- Add vanilla extract, rice cereal, and additional marshmallows.
- Stir until just combined. The new marshmallows may be beginning to melt, but they should still retain their shape!
- Add sprinkles and stir briefly.
- Carefully spread into a greased or wax-paper-lined 9×13 pan, then allow to sit until cooled.
Frequently Asked Questions
The most likely culprit is the heat that you are using to cook them. Keep your heat below medium-low at all times. If the marshmallows are exposed to too much (/too high) heat, they’ll become tough once they cool. 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. Slow on low heat is the way to go for chewy results!
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.
Regular salted butter will work in a pinch!
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.
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Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
The Best Rice Krispie Treats Recipe
Ingredients
- 6 Tablespoons European salted butter*, cut into 6 pieces (85g)
- 15 oz miniature marshmallows this is generally 1 ½ bags (425g)
- 1 teaspoon pure vanilla extract
- 6 cups Rice Krispies cereal (175g)
- 3 Tablespoons colored sprinkles optional
Recommended Equipment
Instructions
- Line a 13×9 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 13×9 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
Butter
You can substitute with regular salted butter, but I really like the flavor and quality of European.Storing
Store in an airtight container at room temperature for up to 5 days. I do not recommend refrigerating or freezing.Nutrition
Treat yourself to a FREE E-BOOK!
This recipe was originally published Jan 24th, 2018. Post updated to improve user experience by including more tips, photos, and a video tutorial.
grace
the BEST rice crisp treats
yum
Michele Del Gaizo
I’m going to adapt your recipe to include my favorite ingredient of dried cranberries and I loved how you explained each step,made it more personal which is what cooking is all about:)
Cristina Rivera Méndez
I just bought unsalted Kerrygold. May I add salt?
Sam
Hi Christina! That will work just fine. 🙂
Laura Turner
Such a difference from the regular box or bag recipe. Always a hit this way with the extra marshmallows and real vanilla (sometimes opting for vanilla bean paste instead.) Either way, the real vanilla steps it up a few notches and makes them much more enjoyable!
My husband will come home with the main ingredients and leave them on the counter as his way of asking me to make them!!! He calls it “beanie candie”! (A name from his childhood 55+ years ago!)
I, however, do not add the sprinkles as your recipe indicates and opt instead to stir in miniature chocolate chips or peanut butter chips when adding the extra marshmallows.
We’re all such kids at heart, these never fail to bring a smile!! Thank you!!!!
Sam
I’m so glad everyone enjoyed it so much, Laura! I love the sound of chocolate chips and peanut butter chips mixed in. 🙂
Kacie
hi sam! i cant seem to find that butter in my local grocery store. should i use salted or unsalted regular butter?
Sam
Regular salted! Enjoy 🙂
Breezypop
I made these for Easter & everyone LOVED them! There was none leftover, so I’d say it was definitely a hit 🙂 They were soft and delicious 💗 Thank you!
Sam
I’m so glad everyone enjoyed them so much! 🙂
Erica K.
Sam, these rice crispy treats are A-MAZING! Who knew that the butter would make all the difference. I do bake with European butter, but usually only during the holiday season. I will now have to keep it in stock just for these treats. 🙂 Thank you.
Sugar Spun Run
Thank you so much, Erica! I am so glad that you have enjoyed them. 🙂
Faith
The only recipe I use, and always a huge hit! Why buy the box when you can make something so great!
Sugar Spun Run
Thank you so much, Faith! I glad that you love it. 🙂