These rice crispy treats are made with browned butter and plenty of marshmallows. After 14 years of trial and error, I’ve developed a recipe that is simply perfect.
Rice Crispy Treats Video
How To Make Rice Crispy Treats
Do you ever feel like there’s not enough time in the day? Whether you’re a busy parent or solo entrepreneur, these rice crispy treats are a quick and easy solution to your sweet cravings.
- Prepare the baking dish: Line a 9×13 inch baking dish with parchment paper that overhangs on the sides.
- Brown the butter: Melt the butter in a large pot over medium-high heat, then continue cooking until it turns brown and smells nutty.
- Melt in the marshmallows: Turn the heat down to medium-low and stir in the vanilla and 20 oz. of the marshmallows until they melt.
- Mix in the cereal: Remove the pot from the heat, then add the cereal and mix until evenly combined. Fold in the remaining 5 oz. of marshmallows, then transfer the mixture to the prepared baking dish and press into an even layer.
- Allow the bars to cool: Allow the bars to cool for at least an hour at room temperature, then slice and enjoy!
Hot tip: Top the rice crispy treats with sprinkles or mini chocolate chips for a fun flair.
Tips For the Best Homemade Rice Crispy Treats
You may be wondering — can this recipe really compare to the classic blue foil-wrapped treats? Put these tips and tricks into action, and your taste buds will be dancing in sweet bliss.
- Line the pan with overhanging parchment paper. Melted marshmallows are one of the stickiest substances known to man. Spare yourself the headache of stuck rice crispy treats by lining the baking dish with parchment paper that hangs over the edges.
- Use fresh cereal. This is a no-bake recipe, so it’s imperative to use fresh cereal for the best flavor and crunch.
- Brown the butter. First things first, start off with high quality butter — we love European butter because it contains less water and has a richer flavor. To step things up, brown the butter. This creates a sweet and nutty flavor that makes these treats to-die-for!
- Add a pinch of salt. We use salted butter for simplicity’s sake, but if you only have unsalted butter, don’t worry. Add in 1/2 teaspoon of salt when the butter is melting.
- Trust the ratios. It may seem like a ridiculous amount of marshmallows, but this is the secret to rice crispy treats that stand out from the rest. I’ve been testing this recipe for over a decade, and stumbling upon this trick was a game-changer.
- Use nonstick spray. A gentle spritz of cooking spray on your hands or a rubber spatula when pressing the mixture into the pan is a game changer! Or, save your butter wrappers and use those for pressing into the pan.
Troubleshooting Hard Rice Crispy Treats
Have you previously been disappointed by rice crispy treats that turned out hard as a rock? Let’s go through the most common mistakes so you get the best results!
- Overheating: Marshmallows become tough when overheated, so keep the pot on medium-low heat and take it off as soon as the marshmallows are melted.
- Overpacking: It may seem tempting to pack the mixture down into the pan, but doing so creates a dense rice crispy treat. Work gently to pat the mixture into an even layer.
- Chilling: If you have leftovers (by some miracle), storing them in the fridge or freezer may seem like the best option. However, rice crispy treats tend to dry out when chilled, so they’re best stored at room temperature.
Storing Rice Crispy Treats
Rice crispy treats are a perfect grab-and-go dessert. To keep them fresh for up to three days, store the treats in an airtight container at room temperature.
More Bar Desserts
- Magic Coconut Bars — A winning combo of coconut, chocolate, and walnuts
- Pecan Pie Bars — Nutty, caramelized, and mouthwatering
- Plum Crumble Bars — Bursting with fresh plum flavor
- Sugar Free Coconut Bars — Made with dates for a guilt-free treat
Recipe
These rice crispy treats are made with browned butter and plenty of marshmallows. After 14 years of trial and error, I've developed a recipe that is simply perfect.
Ingredients
- 2 cups salted butter
- 25 oz mini marshmallows divided
- 1 tsp vanilla extract
- 9 oz Crispy Rice Cereal
Instructions
- Line a 9×13 inch pan with parchment paper. Leave some overhanging on the sides for easier removal. Set aside.
- In a large pot, melt the butter over medium-high heat. Cook until it foams and turns brown.
- Decrease the heat to medium-low. Add the vanilla and 20 oz. of marshmallows. Stir until completely melted.
- Remove the pot from the heat and add the cereal. Stir with a rubber spatula or wooden spoon until everything is evenly combined. Add the remaining 5 oz. of marshmallows and mix in (these will soften but not completely melt, you want gooey bits in the rice crispy treats).
- Transfer the mixture to the prepared pan and press gently into an even layer.
- Let the bars cool at room temperature for at least one hour. When you're ready to enjoy, lift the rice crispy treats out of the pan, slice and enjoy!
Nutrition Facts
Easy Rice Crispy Treat Recipe
Amount Per Serving
Calories 433 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g80%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 65mg22%
Sodium 233mg10%
Potassium 30mg1%
Carbohydrates 53g18%
Fiber 0.3g1%
Sugar 27g30%
Protein 2g4%
Vitamin A 756IU15%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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