This is truly the best rice krispie treats recipe I've tried! There's a subtle caramel nuttiness from browning the butter. And the marshmallow to cereal ratio offers an extra soft and gooey texture. You won't be disappointed with these simple and easy-to-make treats!
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 20
Ingredients
½cup(113g)unsalted butter
6cups(180g)crispy rice cereal
9cups(396g)mini marshmallows
⅛teaspoonsalt
Instructions
Lightly grease a 9x13-inch pan with cooking spray. Set aside.
In large saucepan melt butter over medium heat. Cook, stirring constantly until the butter turns light golden brown. It will foam before it starts to brown.
Reduce the heat to low and stir in the marshmallows. Cook, stirring constantly with a silicone spatula until mostly melted. A few unmelted marshmallows are perfectly okay. Stir in the salt.
Add the rice cereal and gently stir until all of the cereal is coated with the marshmallow mixture. Remove from heat.
Using a buttered spatula or wax paper gently press the mixture into the prepared pan. Don't pack it down too firmly, just lightly press it in.
Allow the bars to cool completely at room temperature, about 1 hour. Invert them onto a cutting board and cut into 2-inch squares. Best if served the same day.
Notes
Butter: Unsalted butter is best so you can control the amount of salt added. I don't like my treats to taste salty so I only add a pinch of salt.
Cereal: Use any brand of crispy rice cereal just make sure it's fresh. Stale cereal won't taste as good! Also, be gentle when mixing it in. If you are too rough, the cereal can break down into a powder.
Marshmallows: If you don't have mini marshmallows, use the regular-sized ones. Weigh them to equal 396 grams then cut them into quarters using clean kitchen shears. Also, make sure they are fresh! Stale marshmallows offer subpar results.
Don't fully melt the marshmallows. Only heat them just until they are almost fully melted. This will keep the treats extra gooey and they won't become hard.
Most rice cereal is gluten-free but double-check the packing if you have a gluten allergy. There's always a risk of cross-contamination if the company also processes gluten products.
You can make thicker treats by pressing them into a 9-inch square pan instead of a 9x13.
Make ahead tip
While rice krispie treats are best enjoyed the day they are made, they will keep for up to 3 days wrapped tightly in plastic wrap and stored at room temperature. Place sheets of wax paper in between layers if you need to stack them. DO NOT REFRIGERATE! This will make them hard.
You can also freeze them for up to 2 months. Layer with wax paper and wrap tightly in plastic wrap. Place wrapped treats in a freezer-safe zip-top bag. Thaw at room temperature when ready to serve.