A few tweaks to the back-of-the-box recipe make these the best Rice Krispie Treats ever.

What You’ll Need To Make The Best Rice Krispie Treats

Butter: Provides the rich, buttery flavor and helps bind the treats together. 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 vanilla flavor, enhancing the overall taste of the treats. Salt: Balances the sweetness and enhances the flavor of the other ingredients. Rice Krispies: The star ingredient, these crisped rice cereal pieces absorb the melted marshmallow mixture and provide a crispiness. Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Begin by melting the butter in a large pot over medium-high heat. Save the wrappers – you’ll use them later.

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.

After the butter melts, it will begin to bubble, foam, and turn golden around the edges. Eventually it will turn a dark golden color and smell nutty – watch carefully, it will go from golden brown to burned quickly. You’ll see little bits of golden brown sediment forming; that’s okay. But if they get too dark, go ahead and strain them out and then pour the brown butter back in the pot. Add all but 2 cups of the marshmallows, the vanilla, and salt. Place the pot 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 2 cups of marshmallows. Stir until they are softened and partially melted. Don’t overmix – you want pockets of goo. Transfer the mixture to a foil-lined 9×13-in baking dish. Using the butter wrappers, press into an even layer. Let cool for at least an hour, then use the foil overhang to lift the treats onto a cutting board. Use a serrated knife to cut into squares. Store the treats in an airtight container at room temperature for up to 5 days. Enjoy!

Video Tutorial

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

The tip to use the butter wrapper to press down the treats was brilliant however! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it Your name * Your email (will not be published) * Save my name, email, and website in this browser for the next time I comment.

Δ

Best Rice Krispie Treats - 68Best Rice Krispie Treats - 23Best Rice Krispie Treats - 19Best Rice Krispie Treats - 70Best Rice Krispie Treats - 2Best Rice Krispie Treats - 17Best Rice Krispie Treats - 19Best Rice Krispie Treats - 69Best Rice Krispie Treats - 79Best Rice Krispie Treats - 7Best Rice Krispie Treats - 81Best Rice Krispie Treats - 64Best Rice Krispie Treats - 74Best Rice Krispie Treats - 37Best Rice Krispie Treats - 98Best Rice Krispie Treats - 19Best Rice Krispie Treats - 57Best Rice Krispie Treats - 53Best Rice Krispie Treats - 73Best Rice Krispie Treats - 57Best Rice Krispie Treats - 26Best Rice Krispie Treats - 24Best Rice Krispie Treats - 17