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.
More Recipes You Might Like:
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 (85 g) European salted butter*, cut into 6 pieces
- 15 oz (425 g) miniature marshmallows this is generally 1 ½ bags
- 1 teaspoon pure vanilla extract
- 6 cups (175 g) Rice Krispies cereal
- 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.6 Tablespoons (85 g) European salted butter*, cut into 6 pieces
- 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.15 oz (425 g) miniature marshmallows
- 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.1 teaspoon pure vanilla extract, 6 cups (175 g) Rice Krispies cereal
- 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).3 Tablespoons colored sprinkles
- 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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe was originally published Jan 24th, 2018. Post updated to improve user experience by including more tips, photos, and a video tutorial.
Erin
These were absolutely delicious at my daughters birthday party! I will never make Rice Krispie Treats any other way. Thank you so much for a recipe that was easy to follow with lots of helpful tips!
Sam
I am so glad you enjoyed them, Erin! 🙂
Alison Perch
Is it possible to use the regular size Marshmallows or does it have to be Mini ones because that’s all I have on hand? Was planning on whipping this up for my daughter’s school party. Thanks!
Sam
Hi, Alison. Regular marshmallows will work fine for the first addition of marshmallows, but won’t turn out so well for the second addition where you don’t melt them all the way. You could probably cut them into pieces to get the same effect. 🙂
Alison
Ok great thanks!!
Sarah
So delicious!! Soft and gewy and flavorful. I didn’t think I would like the extra marshmallows but they’re my favorite part! Thanks for the wonderful recipe and the tips!
Sam
Thank you so much, Sarah! I am glad you enjoyed them. You can never have enough marshmallow if you ask me. 🙂
P. Rasch
How much marshmallows cream in a jar would one use rather than marshmallows
Sam
I have not tried it this way, but it should work. I would just substitute 15 oz of marshmallow cream for the 15 oz of mini marshmallows. I hope it works out for you. 🙂
Stephanie
Lower heat really makes a difference. I’m not an avid baker so I had no idea. We made these last night and they turned out great!
Sam
I’m so glad to hear they turned out so well! Thank you for commenting, Stephanie! 🙂
Elie
Hi Sam, just made some of your Rice Krispies Treat and they are delicious. I will stick with the nonpareils, since the jimmies tend to melt.
I just wish I could post a picture here -it’s so beautiful…
Sam
Hi, Elie! Unfortunately it’s hard to post pictures here, but if you join my Facebook Group, you can post tons of photos there. 🙂
Edward
It’s a great recipe for desert moldings. ( forming edibal castles ,people, ect. ) working well with cake sheets, confections, and cookie forms . Creating detailed edibal art.. thanks.
Sam
You’re very welcome!
Jenny
My son is crazy about chocolate rice krispies. I’ll be making a batch later today after ohio State beats Michigan. Go buckeyes
Sam
I hope he loves them! ☺️
Bena Bradford
Go Bucks!!! From Columbus!! I know this is an old post but OH-IO…..My daughter and I are mak8ng these tomorrow morning for a kids neighborhood bake sale 😁
Tammy Parker
I used fruity pebbles it’s also delish. Thanks for the recipe!
Sam
Yum, I’ll have to try with Fruity Pebbles! Thanks Tammy!
Vikki
Thank you for the awesome idea! After searching high and low for a gourmet rice krispie treat, I found that yours was simple and delicious! I am actually using this for my demonstration speech for my communications class!
Sam
I’m so glad you enjoyed them, Vikki! Thank you for commenting 🙂
Cece
Hi there.
I an looking forward to trying this receipe for a ladies’ weekend retreat. Can I make these a few days ahead of time and still have them chewy?
Thank you.
Cece
Sam
Hi Cece! I have made these 2 days in advance and had them stay nice and chewy so long as they are kept in an airtight container (like a Tupperware). I hope that helps! 🙂
Lanette
I recently tried this recipe, and now I’m obsessed!!! I used regular salted butter, I couldn’t find European butter. This is now my go to recipe. In fact, I’m making them into hearts for Valentine’s Day! Thank you for sharing.
Sam
That’s awesome, and funny you mention making them into hearts I actually did that too, with heart sprinkles! So glad you enjoy the recipe, Lanette!! 🙂
Lindsay Meilak
I now have to mention Im using left over valentine sprinkles since theyre the oldest in the cabinet
Amanda
What was the name of the brand of butter that was used for this receipe? Any common grocery stores that would have the European butter? Not having any luck.
Sam
You can use Kerrygold or Finlandia or you can use Land o’ Lakes or Challenge so long as the label on either of those indicates that it is “European style”. 2 of my 3 local common grocery stores carry the European-style butter, but my local Walmart does not.
Jennifer
Raleys, bel air, nob hill stores all carry The European butters.
Lucille
I have been adding the vanilla to the original recipe for years. What a difference it makes in the taste. Love all your recipes. Keep them coming.
Sam
Doesn’t it, though! Makes them a little extra gourmet, I like to think 🙂
I’m so glad to hear you are enjoying the recipes! Thank you for commenting, Lucille!
Mikaru86
“Unlike many of my recipes, I also recommend using a salted butter, rather than a salted one.” seems contradictory. I think it should be “rather than an unsalted salted one”, right?
Sam
Yikes, YES you are right! Fixing that now, thank you!!
Shirley
I have found that putting them in the fridge makes them too hard to cut or chew.
Sam
I agree, definitely!