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Browned butter and vanilla make this Rice Krispie Treat Recipe the tastiest around. They are tall and fluffy, chewy, and sweet, perfect for kid and adult snacking alike!
Rice Krispie Treats are the sort of treat that never goes out of style. No matter how old you get, that chewy, buttery-sweet crunch is always addictive. It’s no wonder you see them for sale at Starbucks of all places.
The grocery-store Rice Krispie treats are not bad, either. I would happily consume an entire box, if I could, despite the obvious artificial taste that they have. The real thing that you make yourself will always be better, especially when it comes to Rice Krispie Treats.
You’ll need a large pot for this (at least 5 ½ quarts) because we’re making a large batch of tall, fluffy treats. Brown the butter for deeper flavors, then stir in the marshmallows and just a touch of vanilla. Enjoy these epic bars, just try to save some for the kids!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Marshmallows: For best results, use standard (large) marshmallows instead of mini marshmallows.
Step-by-step instructions
- Butter a 9-inch by 13-inch baking dish. In a large stockpot or Dutch oven (at least 5 quarts) over medium heat, add butter and cook until melted, about 3 minutes.
- Continue cooking butter, stirring constantly, until the milk solids turn golden and the butter darkens slightly, about 5 to 7 minutes longer. Do not walk away as you want the butter to brown, not burn and turn black.
- Reduce heat to medium low and add marshmallows to the pot. Stir until the marshmallows have melted into the butter completely and the mixture is smooth, about 5 to 7 minutes (aim for a gentle melting and softening process).
- Turn off heat and stir in vanilla. Add the cereal and use a large spatula to stir gently until the cereal is evenly coated.
- Pour into the prepared pan and press down gently (but don’t try to pack them in too tightly). Sprinkle lightly with rainbow sprinkles if desired. Cool at least 30 minutes.
- Remove from pan and transfer to a cutting board. Cut into pieces (up to 32 if desired). Store in an airtight container at room temperature.
Recipe tips and variations
- Yield: This recipe will make 32 tall pieces (or less or more depending on how you cut them).
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Decorate by season: Stir some food coloring into the marshmallow mixture and change up your sprinkles depending on the holiday or season. The options are endless!
- Scotcheroos: A Midwestern classic, Scotcheroos are peanut-butter-flavored Rice Krispy treats with a chocolate-butterscotch topping. They are unbelievable!
Recipe FAQs
Any small cereal will work here, so feel free to try Cheerios, corn flakes, or Chex Mix. They’re all tasty, they just change the texture of the bar a little bar.
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Rice Krispie Treat Recipe
Ingredients
- 1 cup butter (2 sticks) plus more for buttering the pan
- 2 (12 ounce) bags marshmallows (see note 1)
- 2 teaspoons vanilla extract
- 12 cups Rice Krispies cereal
- Rainbow sprinkles (optional)
Instructions
- Butter a 9-inch by 13-inch baking dish. In a large stockpot or Dutch oven (at least 5 quarts) over medium heat, add butter and cook until melted, about 3 minutes.
- Continue cooking butter, stirring constantly, until the milk solids turn golden and the butter darkens slightly, about 5 to 7 minutes longer. Do not walk away as you want the butter to brown, not burn and turn black.
- Reduce heat to medium low and add marshmallows to the pot. Stir until the marshmallows have melted into the butter completely and the mixture is smooth, about 5 to 7 minutes (aim for a gentle melting and softening process).
- Turn off heat and stir in vanilla. Add the cereal and use a large spatula to stir gently until the cereal is evenly coated.
- Pour into the prepared pan and press down gently (but don't try to pack them in too tightly). Sprinkle lightly with rainbow sprinkles if desired. Cool at least 30 minutes.
- Remove from pan and transfer to a cutting board. Cut into pieces (up to 32 if desired). Store in an airtight container at room temperature.
Notes
- Marshmallows: For best results, use standard (large) marshmallows instead of mini marshmallows.
- Yield: This recipe will make 32 tall pieces (or less or more depending on how you cut them).
- Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Hi Megan,
Could i make these into a layer cake by letting them set in 8inch round cake pans and filling the insides with frosting, then frost the top? Just wondering
Hi Amber, how fun! I don’t see why not. I would make sure the layers are cooled well and set before removing the layers from the cake pans. I would also keep in mind since they are sweet on their own, I would choose a frosting that is not overly sweet. I hope it comes out amazingly! – Meggan