Rice Krispie Treat Recipe

A cooling rack with a stack of rice krispie treats.

Rice Krispie Treat Recipe

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!

Course Dessert, Snack

Cuisine American

Cook Time 10

Total Time 10

Servings servings

Calories 92kcal

Author Meggan Hill

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)

US Customary - Metric

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