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 you get from bakery Rice Krispie treats and how to make them so big.
This is the only Rice Krispie recipe you’ll ever need!
Related: 15 Easy No-Bake Desserts
What’s the secret to the best Rice Krispie treats?
Two things. Browned butter, which is optional in this recipe, but so good! And, adding some of the marshmallows along with the cereal so you get those gooey globs of melted marshmallow throughout.
Here is everything you need to make this Rice Krispie treats recipe:
- Butter – You can use salted or unsalted. It doesn’t make a huge difference here.
- Sweetened condensed milk – This adds another flavor level and gooeyness.
- Vanilla extract – For flavor
- Mini marshmallows – You will need a 16-ounce bag, divided
- Rice Krispie cereal – Yes, you can use an off-brand if you like.
How do you make Rice Krispie treats soft?
Don’t press the treats into the pan too firmly. It’s only necessary to press enough in order for the treats to fill the entire 9×13 pan, but if you press too firm, it can make your treats hard.
Also, the ratio of marshmallow to cereal is important. In this recipe, we use 16 ounces of mini marshmallows to 9 cups of cereal.
Other no-bake desserts you might enjoy:
- No-Bake Chocolate Oatmeal Cookies
- No-Bake Banana Cream Pie
- No-Bake Peanut Butter Pie
- No-Bake Cheesecake Truffles
- No-Bake Pumpkin Oatmeal Cookies
- No-Bake Key Lime Pie
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Ingredients
- 12 tablespoons butter
- ¾ cup condensed milk (sweetened)
- 1 ½ teaspoon vanilla extract
- 10 ounces mini marshmallows (for melting)
- 6 ounces mini marshmallows (unmelted)
- 9 cups Rice Krispies cereal
Equipment
- Dutch oven or large pot
- 9×13" lightly oiled baking dish
- Parchment paper
Instructions
- 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! This step adds lots of flavor but it is optional if you'd rather simply melt the butter.
- Once the butter is browned (or just melted), add sweetened condensed milk and vanilla. Stir until well combined. Turn down heat to medium-low.
- Add 10 ounces of mini marshmallows to the pot and stir with your butter/milk mixture until everything is melted and smooth.
- Add your Rice Krispies and stir until thoroughly combined. If needed, you can also pour the melted marshmallow/butter mixture into a large mixing bowl containing the cereal if you do not have a dutch oven or pot large enough to hold and stir everything together.
- Then, add the remaining 6 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.
- Carefully pour the Rice Krispie mixture into a buttered 9×13 dish. Take a piece of parchment paper and run it over the top of the dish to perfectly smooth out the Rice Krispies.
- Wait at least an hour until Rice Krispie treats are thoroughly cooled, then cut into desired number of servings. If you want GIANT treats, I think 9 is perfect.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Delicious! Followed exact recipe. Hands down best RCT ever.
Total hit at my son’s party! Delicious!
The greatest of all time. For real
Made these this past weekend as one of many sweet treats to bring on a ladies weekend trip. These were an absolute hit! Many of the gals mentioned how they hadn’t had a Rice Krispy treat in YEARS and brought back many memories of themselves as a kid.
First time to use browned butter in Rice Krispy treats and definitely a great addition. Thanks for an excellent recipe! Will be making again in the future.
I’ve always loved the look of these when I’d go by a bakery but I’ve never tried one! I must give this recipe a try!
These are amazing!!!
I made these tonight, entire family fell in love! My husband stole half to bring to work and share with his buddies.
Hooray! So glad you liked them
@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.
The heart wants what the heart wants! 🙂
Wouldn’t less milk (or more Krispies) make them firmer? Just a thought.
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.