Best-Ever Rice Krispie Treats – Once Upon a Chef

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

I ’ thousand always hesitant to say a recipe is the “ best ever, ” specially for a dessert like Rice Krispie Treats that everyone knows and loves. But once you ’ ve tinkered around with a recipe for weeks — asking your kids, their friends, and basically anyone who passes through your theater to sample different versions — you can say it ’ s the best with some confidence .
There ’ sulfur absolutely nothing wrong with the original back-of-the-box Rice Krispie treat recipe, but it can be made so much better with about no campaign. hera ’ sulfur how : use more butter ( lots more ) and brown it ; increase the marshmallows and arouse in some at the end for excess gooeyness ; add vanilla for season ; and, of course, add salt because a little salt makes anything sweetness smack sol much better.

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

ingredients for rice krispies treats

How To Make The Best Ever Rice Krispie Treats

Begin by melting the butter in a large batch over medium-high heat .
melting butter in pot
After the butter melts, it will begin to bubble, foam, and turn golden around the edges. finally it will turn a dark fortunate color and smell balmy — determine cautiously, it will go from gold brown to burned promptly .
brown butter in pot You ’ ll see fiddling bits of aureate brown sediment shape ; that ’ second o. But if they get excessively night, go ahead and strain them out and then pour the brown butter back in the pot .
straining sediment
Add all but 2 cups of the marshmallows, the vanilla, and salt .
adding marshmallows, vanilla, and salt to the brown butter
identify the potentiometer over medium estrus and stir the mix with a wooden spoon until the marshmallows are wholly melted .
melted marshmallow and brown butter mixture in pot
Remove the pan from the estrus and add the cereal .
adding cereal to the marshmallow mixture
Using a rubber eraser spatula or wooden spoon, stir until evenly combined .
rice krispies mixed with marshmallow mixture Add the reserved 2 cups of marshmallows .
adding the reserved marshmallows
Stir until they are softened and partially melted. Don ’ t overmix — you want pockets of sludge .
rice krispie mixture with pockets of goo
Transfer the mixture to a foil-lined 9×13-in baking cup of tea .
rice krispie treat mixture in baking pan Using the butter wrappers, imperativeness into an flush level .
pressing rice krispie treat mixture into an even layer Let aplomb for at least an hour, then use the foil overhang to lift the treats onto a cutting board .

rice krispies treats on cutting boardUse a serrated bread knife to cut into squares and enjoy.cutting rice krispies treats into squaresVideo Tutorial

How To Freeze Rice Krispie Treats

Rice Krispie treats freeze well. Place the treats in layers separated by wax paper in an airtight container ; freeze for up to 6 weeks. Let the treats stand at room temperature for about an hour before serving.

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Did you make this recipe?

I ‘d love to know how it turned out ! Please let me know by leaving a review below. Or snap a photograph and share it on Instagram ; be certain to tag me @onceuponachef .

Best Ever Rice Krispie Treats

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


  • 12 tablespoons (1½ sticks)

    unsalted butter, plus more for greasing the pan

  • Two


    bags miniskirt marshmallows, divided

  • ¾ teaspoons vanilla extract
  • ½ teaspoon salt
  • 8½ cups

    Rice Krispies or crispy rice cereal ( see note )


  1. Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
  2. In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you’ll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
  3. As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You’ll see little bits of golden brown sediment forming; that’s okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.)
  4. Off the heat, add the remaining marshmallows, vanilla, and salt.
  5. Place the pot back 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.
  6. Add the reserved marshmallows and stir until they are softened and partially melted. Don’t overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.
  7. Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 2 days.
  8. Note: Kellogg’s no longer makes a gluten-free version of Rice Krispies, so if you have a gluten-sensitivity, make sure the cereal you purchase is certified gluten-free.
  9. Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.

Nutrition Information

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  • Per serving (24 servings)
  • Calories: 162
  • Fat: 6 thousand
  • Saturated fat: 4 gigabyte
  • Carbohydrates: 27 deoxyguanosine monophosphate
  • Sugar: 15 thousand
  • Fiber: 0 gigabyte
  • Protein: 1 gram
  • Sodium: 93 magnesium
  • Cholesterol: 15 magnesium

Nutritional Data Disclaimer This web site is written and produced for informational purposes only. I am not a certified dietician and the nutritional data on this site has not been evaluated or approved by a dietician or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a undertake. The data is calculated through an on-line nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional data in any given recipe. furthermore, different on-line calculators provide different results depending on their own nutriment fact sources and algorithm. To obtain the most accurate nutritional data in a given recipe, you should calculate the nutritional data with the actual ingredients used in your recipe, using your favored nutriment calculator.

Gluten-Free Adaptable Note

To the best of my cognition, all of the ingredients used in this recipe are gluten-free or wide available in gluten-free versions. There is obscure gluten in many foods ; if you ‘re following a gluten-free diet or cook for person with gluten allergies, constantly read the labels of your ingredients to verify that they are gluten-free .

See more recipes:

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