Rice Krispie Treats (Printable Recipe)
Crispy, chewy, and gooey marshmallow bars with nutty brown butter flavor.
# Ingredients You'll Need:
→ Base Components
01 -
12 tablespoons (1½ sticks) unsalted butter, plus extra for pan greasing
02 -
Two 10-oz bags mini marshmallows, divided (reserve 2 cups)
03 -
¾ teaspoon vanilla extract
04 -
½ teaspoon salt
05 -
8½ cups Rice Krispies or certified gluten-free crispy rice cereal
# Steps to Follow:
01 -
Line a 9 x 13-inch pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows for later use.
02 -
In a large pot with light bottom, melt butter over medium heat, saving wrappers for later. Swirl pan occasionally until butter progresses from yellow to golden to toasty-brown with nutty aroma. Remove from heat when sediment forms (strain if too dark).
03 -
Off heat, add remaining marshmallows, vanilla, and salt to browned butter. Return to medium heat and stir with wooden spoon until marshmallows are completely melted and smooth.
04 -
Remove pan from heat and add Rice Krispies cereal. Using rubber spatula or wooden spoon, stir until evenly coated with marshmallow mixture.
05 -
Stir in reserved marshmallows until softened and partially melted. Avoid overmixing to maintain pockets of gooey texture.
06 -
Transfer mixture to prepared pan. Using saved butter wrappers or damp fingers, press gently into even layer. Cool at room temperature for at least one hour before cutting.
07 -
Use foil overhang to lift treats onto cutting board. Cut into squares with serrated bread knife. Store in airtight container at room temperature up to 5 days.
# Extra Tips:
01 -
Brown butter technique creates nutty, caramel-like depth of flavor compared to standard recipe
02 -
Reserve some marshmallows to add at the end for extra gooey pockets throughout the treats
03 -
Can be frozen for up to 6 weeks in airtight container with wax paper layers
04 -
Kellogg's no longer makes gluten-free Rice Krispies; use certified gluten-free alternatives if needed