The Best Rice Krispie Treats Recipe

Hands pulling a rice krispie treat apart to show a gooey marshmallow center.

The Best Rice Krispie Treats Recipe

A gourmet twist on the classic, my rice krispie treats recipe uses extra marshmallows, premium butter, and a splash of vanilla extract. Less than 30 minutes to prepare!

Recipe includes a how to video!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings squares

Calories 99kcal

Author Sam Merritt

Equipment

Ingredients

6 Tablespoons (85 g) salted butter*, cut into 6 pieces (I strongly recommend European butter)
15 oz (425 g) miniature marshmallows this is generally 1 ½ 10-oz bags, or 8 ½ cups
1 teaspoon pure vanilla extract
6 cups (175 g) Rice Krispies cereal
3 Tablespoons colored sprinkles optional

Instructions

Lightly grease a 13x9 pan with butter or line with parchment 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) salted butter*, cut into 6 pieces
Add 10 oz (about 5½ heaping cups) of marshmallows and stir until just melted. Keep your heat below medium and stir frequently, making sure the butter is well combined with the marshmallow and doesn't separate too much. 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 (5oz/about 2 ½ heaping cup). 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 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).
3 Tablespoons colored sprinkles
Allow Rice Krispie Treats to cool completely at room temperature before cutting and serving -- about 30-60 minutes.

Video

Notes

Butter

You can substitute with regular salted butter, but I really like the flavor and quality of European butter (like Kerrygold or Plugra).

Storing

Store in an airtight container at room temperature for up to 5 days. I do not recommend refrigerating or freezing.

Nutrition