Bakery Style Giant Rice Krispie Treats

Every time I see Rice Krispie Treats in a bakery, they’re HUGE! And for some reason this makes them taste better. 🙂 I’ve been chasing after that rich, nutty, and vanilla flavor that you get from bakery rice krispie treats and how to make them so big.

I’m so excited by how this recipe turned out. My secret ingredients are browned butter, sweetened condensed milk, and salt. I will say upfront that these rice krispies are VERY soft and gooey, so they don’t hold as firm of a shape as some others. However, these are SO delicious and easy!

5 from 2 votes

Bakery Style Giant Rice Krispie Treats

Kick your krispies up a notch!

Course Dessert
Cuisine American
Keyword rice krispies, rice krispy treats
Cook Time 15 minutes
Servings 9 treats
Author Keely Rust


  • 12 tablespoons butter unsalted
  • ¾ cup sweetened condensed milk
  • 1 ½ teaspoon vanilla
  • 1 pinch salt
  • 10 ounces mini marshmallows for melting
  • 5 ounces mini marshmallows unmelted
  • 9 cups Rice Krispies cereal


  1. First, brown your butter in your pan or dutch oven. To do this, set stove to medium heat. Melt butter, stirring frequently, until butter is a dark gold/amber color. It should smell nutty and there might be little bits of brown in your butter—that's all good!

  2. Once the butter is browned, add sweetened condensed milk, vanilla, and salt. Stir until well combined. Turn down heat to medium-low.

  3. Add 10 ounces of mini marshmallows to the pot and stir with your butter/milk mixture until everything is melted and smooth.

  4. Add your Rice Krispies and stir until thoroughly combined. Then, add the remaining 5 ounces of marshmallows—you want these to keep their shape to add some texture, so be sure the Rice Krispie mixture isn't so hot it will melt your marshmallows.

  5. Carefully pour the Rice Krispie mixture into a 9x9 dish. Take a piece of parchment paper and run it over the top of the dish to perfectly smooth out the Rice Krispies. You could also lightly spray the back of a spoon and smooth the top out that way.

  6. Wait a few hours until Rice Krispie treats are thoroughly cooled, then cut into desired number of servings. If you want GIANT treats, I think 9 is perfect.

Credits // Author and Photography: Keely Rust.
  • @Eliza- If you want them super firm, leave out the butter, just use the melted marshmallow. Still butter the pan, though, or you’ll have to chisel it out.

    This is also useful for if you want to specific shapes with it as well, like if you make a unicorn cake and you want to make an edible horn.

  • I often add a teaspoon or so of molasses, particularly if I am making GF krispie treats. (The RK are flavored with malt, which can contain gluten, so I buy GF puffed rice cereal, and then add a bit here and there to amp up the layers of flavor.)

    If you get bored, add freeze dried raspberries. So good.

  • Oh man, this reminds me I haven’t had Rice Krispie bars since I was in labor with my son. I made them the day before I went into labor. YUM! I’m making these next week. ?

  • These look so delicious, but for some weird reason I really only like the super-firm, packaged Rice Krispy treats?! I don’t know why – but you should also do a recipe the opposite of this one, to dupe the packaged ones haha.

      • Oooh good thinking – can’t hurt to test them out 😉

        Also, does anyone else remember the Rice Krispie Clusters cereal where it was like, little balls of actual Rice Krispie treats?! So unhealthy and so amazing.

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