Extra marshmallows, premium butter, a splash of vanilla extract, and plenty of (optional!) sprinkles. My Rice Krispie Treats recipe is a gourmet twist on the classic and comes together in minutes! Recipe includes a how-to video!
A Quick & Easy Classic Recipe
I love a good classic recipe, but even more than that I love a new twist on a classic (which you’ve maybe picked up on if you’ve seen my “Worst” chocolate chip cookies). These Rice Krispie Treats are a classic, re-done.
I’ve made a few changes to upgrade this recipe to something much more gourmet than the lunchbox classics you might be used to. We’re using much more butter than the original recipe calls for (and I’m going to gently nudge to use European butter!). Real vanilla extract makes an appearance, as do lots of extra marshmallows.
The end result is soft and chewy and full of flavor. Once you try these, there’s no going back.
What You Need
These sweet little squares are so simple to make! Here’s what I use and why!
- Butter. I highly recommend using salted European butter for this recipe. European butter (like Plugra or Kerrygold brand) contains less water than classic butter, which makes it much more flavorful and makes these rice krispie treats practically gourmet. Can’t find any? Don’t sweat it, regular salted butter will work in a pinch!
- Marshmallows. Miniature marshmallows are best, especially since all of the marshmallows aren’t being completely melted, and it would be awkward to have giant pockets of jumbo marshmallow throughout the treats. If you only have the regular size, you can always quarter them with kitchen shears for step 6 of the recipe.
- Vanilla Extract. Added for flavor!
- Colored Sprinkles. These are completely optional. I like the pop of color and texture that they add. I prefer nonpareils here, but Zach doesn’t like the extra crunchiness of them. Regular sprinkles/jimmies would be less obvious texture-wise, so use whichever best suits your own preferences (or leave them out entirely!). You could also use chocolate sprinkles or make your own homemade sprinkles.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Rice Krispie Treats
- Melt (European!) butter in a large pot over low heat.
- Add marshmallows and cook until melted. Remember to keep your heat low, have patience!
- Add vanilla extract, rice cereal, and additional marshmallows.
- Stir until just combined. The new marshmallows may be beginning to melt, but they should still retain their shape!
- Add sprinkles and stir briefly.
- Carefully spread into a greased or wax-paper-lined 9×13 pan, then allow to sit until cooled.
Frequently Asked Questions
The most likely culprit is the heat that you are using to cook them. Keep your heat below medium-low at all times. If the marshmallows are exposed to too much (/too high) heat, they’ll become tough once they cool. Have you ever made an indoor S’more in the microwave and ended up with a marshmallow that was hard enough to break your teeth? Well, that’s what will happen if your marshmallow is exposed to heat that’s too high, so keep the heat on low to avoid rock hard Rice Krispie Treats. Slow on low heat is the way to go for chewy results!
Another problem could be using too much pressure when spreading them into your prepared pan. If you pack everything in too tightly, they’ll end up denser and harder than they should be. Use a silicone spatula to gently spread everything evenly into your pan.
Regular salted butter will work in a pinch!
Nope! I actually recommend that you do not refrigerate for best flavor and texture. Refrigerating can dry them out and make them too hard and brittle. Store instead in an airtight container at room temperature for several days.
More Recipes You Might Like:
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
The Best Rice Krispie Treats Recipe
Ingredients
- 6 Tablespoons (85 g) European salted butter*, cut into 6 pieces
- 15 oz (425 g) miniature marshmallows this is generally 1 ½ bags
- 1 teaspoon pure vanilla extract
- 6 cups (175 g) Rice Krispies cereal
- 3 Tablespoons colored sprinkles optional
Recommended Equipment
Instructions
- Line a 13×9 pan with wax paper and set aside.
- Place butter in the bottom of a large saucepan over medium-low heat. Stir occasionally until butter is completely melted.6 Tablespoons (85 g) European salted butter*, cut into 6 pieces
- Add 10 oz (one bag) of marshmallows and stir until just melted. Keep your heat below medium and stir frequently, this will take a bit of time for the marshmallows to melt but too-high heat can cause your rice krispie treats to come out too hard.15 oz (425 g) miniature marshmallows
- Stir in vanilla extract, and then add rice krispies cereal and remaining marshmallows. Stir until ingredients are combined and additional marshmallows are just beginning to melt.1 teaspoon pure vanilla extract, 6 cups (175 g) Rice Krispies cereal
- Scatter sprinkles over the mixture and briefly stir to combine. Immediately transfer mixture to prepared 13×9 pan and use a silicone spatula or your hands to gently pat rice krispie treats down evenly into pan (don’t over-handle them or this will also make them come out too hard).3 Tablespoons colored sprinkles
- Allow Rice Krispie Treats to cool completely at room temperature before cutting and serving — about 30-60 minutes.
Notes
Butter
You can substitute with regular salted butter, but I really like the flavor and quality of European.Storing
Store in an airtight container at room temperature for up to 5 days. I do not recommend refrigerating or freezing.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe was originally published Jan 24th, 2018. Post updated to improve user experience by including more tips, photos, and a video tutorial.
Liz
Great recipe! I love your plug for European butter. I modified it a little by browning the butter, skipping the sprinkles and vanilla, and adding a little flaked sea salt on top – they were so good I wanted to cry.
Sam
I am so glad you enjoyed them so much, Liz! 🙂
janis
hi…for your rice krispies treats, what amount would we use if our pkgs. up here in canada are 250g and 400g? normally when we make the old fashioned rk treats recipe, it calls for a 250gr—- 5cups mini or 40 regular marshmallows per 6cups of rkrispies
Sam
Hi Janis! You should ideally have 425g of marshmallows here, so slightly more than a large bag. 🙂
Janis
Ok thanks….was waiting for email response…glad I came back to look. So basically it won’t matter if I put in more…just makes it more chewy. Sometimes your recipes include a size of an ingredient that’s different from our sizes here and i don’t want to waste and ruin a recipe by adding the wrong amount by guessing. Now i can make these 😊
Sam
My recipe is different from the old fashioned recipe so using a bit more than the 400g bag would bring you to the amount that I use, that’s what I would recommend 🙂
Amanda Farris
These are delicious. I wonder, though… would it be easier to line the pan and then oil or butter the wax paper? Seems like to me it sticks.
Sam
Hi Amanda! You could very lightly butter it if you’d like. 🙂
Darlene
I would have never thought of European Butter but it’s fantastic! I do like mine refrigerated because I love the chewier texture. Thank you for this delicious recipe:)
Sugar Spun Run
I am so glad that you enjoyed them, Darlene! European butter is wonderful in this recipe for sure! Thanks for commenting. 🙂
Katie
Can these be frozen for advanced prep? I’ve read that Rice Krispie treats do well frozen, but didn’t know if you’ve tested or not!
Sugar Spun Run
Hi, Katie! I personally have never frozen Rice Krispie Treats myself, however, they should do just fine. If you freeze them I recommend that you place the treats in layers separated by wax paper and store them in an airtight container. Enjoy! 🙂
Linda
Oh…. I realy love them. Yum….Live i Norway but was born in the USA. Remember RK treats from when I was a kid…. Yummi these are really good 😋Many people here in Norway have not heard about RK treats. Ny daughter in law just loves them. Making å new batch for our christmas party. Cant wait to serve them. Thank you for this recepie. 😉
Sugar Spun Run
I am so glad that you enjoyed them, Linda! Thank you for sharing my rice krispie treats with your friends in Norway! I hope that they love them too! Thanks for commenting. 🙂
Jesse
Super gooey and delicious 😋. The European butter and vanilla definitely adds a better flavor. Thanks for sharing
Sam
You’re very welcome, I’m so glad you enjoyed the rice krispie treats, Jesse!
Connie
so pretty! How much in advanced can you make these for a party?
Sugar Spun Run
Hello, Connie! Rice Krispie Treats usually last about one week when stored in an airtight container. You would be ok to make it a few days in advance. I hope that you enjoy them! 🙂
Connie Lucia
I just made these and it was super easy! They look and taste great. This is my favourite RK recipe. If i need to store for an event in a few days, what is the best way? Fridge or no fridge?
Sugar Spun Run
I am so glad that you enjoyed them, Connie! I recommend storing them in an airtight container at room temperature. 🙂
Sandy Wisbon
My favorite recipe for Rice Crispies Treats, so soft & chewy!
Sugar Spun Run
Thank you so much! I am so glad that you enjoyed the Rice Krispie Treat Recipe, Sandy! Thanks for commenting. 🙂
Dora Benavides
Going to a pot luck and these will be perfect to serve for dessert. Thank you for recipe!!!
Sam
I hope everyone loves them, Dora! 🙂
Sarah Lish
I’ve always added extra butter and vanilla extract (double strength) to my rice krispie treats. I haven’t tried European butter before (I will have to try it). There are many variations that you can do… Strawberry Rice Krispies with regular marshmallows, Frosted Rice Krispies with Strawberry marshmallows, Frosted Rice Krispies with Strawberry marshmallows and white chocolate chips, 2 to 1 Regular Rice Kripies and Cocoa Krispies with French Vanilla marshmallows, Regular Rice Krispies with French Vanilla marshmallows with Toffee chips and Mini chocolate chips, 1/2 Cocoa Krispies and Regular Rice Krispies with S’more flat marshmallows (very marshmallowy), Regular Rice Krispies with Candy Corn Marshmallows (with or without white chocolate chips), and Regular Rice Krispies with Gingerbread marshmallows (with or without Cinnamon Red Hots). All of these are amazing.
Sam
I love how versatile they are! European butter adds a nice touch to them! I will have to try some of these variations and see how I like them! 🙂
BecMAy
Mmmmmmm European Butter is the best!!!
Evia
I always got great reviews for my rice krispie treats but this recipe puts it over the top. Thank you
Sam
I am so glad you enjoyed them! 🙂
Larry Kaiser
Absolutely perfect
Sam
I am so glad you enjoyed it, Larry! 🙂
Mary
Do you think this recipe would also work using cocoa pebbles?
Sam
Hi Mary! I haven’t tried it, but I think it will work. Let me know how it goes! 🙂
Deborah Reynolds
Thanks for the recipe. I love the idea of adding vanilla for more flavor. I have always added white chocolate chips but am excited to try the vanilla. I also learned about different butters. I never thought anyone made butter any differently than what my Mom taught me. My arm would get so tired from churning. I am so glad that I don’t have to make butter.
Sam
O man I would hate to always have to make my own butter! I hope you love the rice krispies treats, Deborah! 🙂
Bruce
Hi, Deborah,
With an electric mixer, it’s simple and quick to make homemade butter. I made some for the first time for Thanksgiving, and it’s great. I think I’ll try this recipe with homemade butter sometime.