Rice Krispie Treat recipes can be found everywhere. Even the cereal box has the classic recipe right the back. But not all Rice Krispie Treats are created equally. This recipe stands out from the crowd and brings a childhood favorite into adulthood!
Jump to:
🥘 Ingredients Matter
There are a few things about this recipe that separate it from others. The first is the quality of butter. In my opinion grass-fed, Irish butter is king! I've tried local options, European varieties and more but those Irish cows just make good butter. In a recipe like this the taste is incredibly evident and cannot be substituted.
🔪 Instructions
Once you have your quality butter, taking the extra step to brown it before melting down the marshmallows is well worth the time. Browned butter is what makes these slightly less kid-like and more grown-up. I always, always, always use salted butter for my baking and I think that also elevates the flavor here. I know, I know, professional pastry chefs disagree, but to each his own. Baking needs salt but so does the butter itself! I really believe it changes the flavor of the butter.
Lastly, I add a copious amount of marshmallows to these Rice Krispie Treats. There really is no such thing as too many marshmallows. In addition to the ridiculous amount of marshmallows, I also stagger the timing of when I add them. Most of the marshmallows get added directly to the browned butter to melt down as usual. But then one bag gets added after removing from the heat and just before the cereal is added. This leaves large chunks of marshmallow that are only slightly melted throughout the Rice Krispie Treats. Think of these as little, pockets of marshmallow creamy, surprises! Sounds amazing, right? I know, go make them now and thank me later!
📖 Recipe
Equipment
- 1 large sauce pot
- 1 heavy silicone spatula
- 1 13x9 inch pan
Ingredients
- 1 cup butter
- 4 10 oz bags mini marshmallows, divided
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 12 oz box toasted rice cereal I prefer Kellogg's, but any brand will do.
Instructions
- Line a 13x9 inch pan with foil or spray generously with nonstick spray.
- In an extra large pot melt butter over medium heat swirling/stirring occasionally until butter turns to a golden brown color and has a nutty smell.
- Add 3 of the bags of marshmallows, vanilla, and salt and stir while over medium heat until smooth and melted thoroughly.
- Add the cereal and continue to stir over low heat until well combined. This takes some time and effort just due to the viscosity of the mixture. Use a heavy duty spoon/spatula to help this along. I like to leave it over the heat to give me a bit of wiggle room before it starts to set up.
- Once the mixture is fully incorporated, remove from the heat and now add the final bag of marshmallows. Adding these last allows some marshmallows to retain more texture adding delicious pockets of gooey goodness throughout!
- Pour mixture into prepared pan and press down gently to fill evenly. Use a somewhat light touch here, the harder you compress these the more dense their end texture will be. You want to press down enough to fill the pan and hold everything together but not so much that it's like biting into a brick when finished!
- Set pan aside and allow to cool to room temperature or in the refrigerator for at least an hour before slicing. The longer they have to sit the easier they will be to slice without oozing and falling apart so plan accordingly!
Rhysie says
Love this recipe!