This homemade Rice Krispie Treat Recipe is crispy, gooey, chewy, sweet, and infused with incredible vanilla and brown butter flavor! Delicious and easy to make, they’re perfect for parties, gatherings, and everyday snacking.

The Best Rice Krispie Treats Recipe

I’m sure you’ve had Rice Krispie treats before, but this Rice Krispie treats recipe is truly something special. Inspired by Baked & Wired in Georgetown, DC, these brown butter Rice Krispie treats have the perfect texture and are packed with extra gooey marshmallows for pockets of sweet, gooey deliciousness. 

My secret to this delicious Rice Krispie treat recipe is the brown butter, vanilla bean paste, and lots of gooey marshmallows! Sounds simple, but this recipe use the perfect measurement of each these ingredients to achieve the perfect treats!

More Easy Desserts

• Strawberry Rice Krispie Treats
• Old Fashioned Chewy Peanut Butter Cookies
• Frosted Sugar Cookie Bars with Strawberry Buttercream Frosting
• Easy Cheese Danishes
• Easy Blueberry Biscuits
• Easy Mini Cheesecakes

Recipe Ingredients 

Butter: I recommend using unsalted butter. It adds rich flavor to the base of the treats. We’ll also be adding our own salt.  

Marshmallows: A must in any Rice Krispies recipe! These add sweetness and act as a “glue,” holding the bars together. I prefer to use mini marshmallows as they melt faster and more evenly than larger sizes. 

Vanilla Bean Paste: Adds depth and enhances the flavor of the rest of the ingredients. You can also use pure vanilla extract.

Salt: Balances the sweetness. 

Crispy Rice Cereal: I use the brand name Rice Krispies, but any plain crispy rice cereal will work. 

How to Make The Best Homemade Rice Krispie Treat Recipe

Step 1. Grease or line a 9×9 baking pan with parchment paper. 

Step 2. Make the brown butter: Cut the butter in small pieces and heat the butter in a large pot or dutch oven on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. 

Step 3. While the butter is browning, separate the marshmallows. Remove 2 cups of the marshmallows and set aside. 

Step 4. Once browned, lower the heat to low and add the marshmallows you did not set aside (about 6 cups), vanilla extract, and salt to the pot. Use a nonstick spatula to stir the marshmallow mixture until completely smooth and melted. 

Step 5. Once melted, remove the pot from the heat and add the rice crispy cereal until completely combined. 

Step 6. Next, add the remaining 2 cups of the mini marshmallows to the pot and mix until combined. Stir the mixture until the marshmallows are just melting (we don’t want them to fully melt, as we want gooey pools of marshmallow throughout the treats). 

Step 7. Transfer the cereal mixture to the prepared making dish and press it into an even layer in the pan. Pro Tip: Use parchment paper to press down the treats for easy clean up. Alternatively, you can put some nonstick spray on your hands to press the treats down.

Step 8. Once the Rice Krispies treats are cooled, cut and enjoy!

Tips & Tricks 

• Use fresh Rice Krispies cereal for this recipe. Stale cereal will result in dense, tough treats. 
• Make sure you cook the marshmallows on low heat to ensure you have a chewy treat. Trust me. It’s not worth cranking up the heat to get the mixture to melt more quickly! 
• Make sure you remove the pot from the heat as instructed in step 5. When you add your additional mix-ins, you don’t want your Rice Krispie treats to be too hot. Otherwise, the additional marshmallows will melt completely, and you won’t have pools of gooey marshmallows like in the photos.
• When you add the marshmallows in step 7, do not over-mix, as too much mixing completely melts the added marshmallows, which we don’t want.
• When your treats are ready to be transferred, gently press the mixture into your prepared dish to limit crushing your cereal.
• The density of the Rice Krispie treats is determined by how much you press the cereal in the casserole dish. If you press them down a lot, you will have denser treats. So, be careful to press down just enough for the treats to hold their shape. 

Frequently Asked Questions 

How long do rice krispies treats last? 

You can transfer sliced treats to an airtight container, and store them at room temperature for up to 3 days. Do not refrigerate leftovers, or they will dry out and become tough! 

Can I freeze leftovers? 

I don’t recommend it. The cold will cause your rice krispies treats to become too dry, and they won’t thaw well.

What else can I add to my rice crispy treats? 

Feel free to experiment with mix-ins and toppings like white or dark chocolate chips, chocolate drizzle, sprinkles, or coconut flakes. 

More Delicious Dessert Recipes

• Banana Bars with Chocolate Chips
• The Best Fudge Brownie Recipe
• Soft and Chewy Chocolate Chip Cookie Bars
• Smores Bars Recipe 

I hope you love this Rice Krispie Treat Recipe! The treats are crispy, chewy, and infused with brown butter and vanilla. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes. 

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Rice Krispie Treat Recipe

5 from 7 votes

Prep Time :5 minutes mins

Cook Time :10 minutes mins

Cool time :5 minutes mins

Total Time :20 minutes mins

Serves: 16

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Ingredients

1x2x3x

• ▢ 1/2 cup unsalted butter
• ▢ 16 oz. mini marshmallows about 8 cups, divided (6 cups and 2 cups)
• ▢ 7 cups rice crispy cereal
• ▢ 2 teaspoon vanilla bean paste or extract
• ▢ 1/8 teaspoon salt

US Customary – Metric

Instructions

• Grease or line a 9×9 baking pan with parchment paper.
• Make the brown butter: Cut the butter in small pieces and heat the butter in a large pot or dutch oven on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma.
• While the butter is browning, separate the marshmallows. Remove 2 cups of the marshmallows and set aside.
• Once browned, lower the heat to low and add the marshmallows you did not set aside (about 6 cups), vanilla extract, and salt to the pot. Use a nonstick spatula to stir the marshmallow mixture until completely smooth and melted.
• Once melted, remove the pot from the heat and add the rice crispy cereal until completely combined.
• Next, add the remaining 2 cups of the mini marshmallows to the pot and mix until combined. Stir the mixture until the marshmallows are just melting (we don’t want them to fully melt, as we want gooey pools of marshmallow throughout the treats).
• Transfer the cereal mixture to the prepared making dish and press it into an even layer in the pan. Pro Tip: Use parchment paper to press down the treats for easy clean up. Alternatively, you can put some nonstick spray on your hands to press the treats down.
• Once cooled, cut and enjoy!

Notes

1. 1. Use fresh Rice Krispies cereal for this recipe. Stale cereal will result in dense, tough treats.
   2. Make sure you cook the marshmallows on low heat to ensure you have a chewy treat. Trust me. It’s not worth cranking up the heat to get the mixture to melt more quickly.
   3. Make sure you remove the pot from the heat as instructed in step 5. When you add your additional mix-ins, you don’t want your Rice Krispie treats to be too hot. Otherwise, the additional marshmallows will melt completely, and you won’t have pools of gooey marshmallows like in the photos.
   4. When you add the marshmallows in step 7, do not over-mix, as too much mixing completely melts the added marshmallows, which we don’t want.
   5. When your treats are ready to be transferred, gently press the mixture into your prepared dish to limit crushing your cereal.
   6. The density of the treats is determined by how much you press the cereal in the casserole dish. If you press them down a lot, you will have denser treats. So, be careful to press down just enough for the treats to hold their shape. 

Nutritional Information

Serving: 1 treatCalories: 190kcal (10%)Carbohydrates: 34g (11%)Protein: 1g (2%)Fat: 6g (9%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mg (5%)Sodium: 106mg (5%)Potassium: 18mg (1%)Fiber: 0.1gSugar: 18g (20%)Vitamin A: 992IU (20%)Vitamin C: 8mg (10%)Calcium: 3mgIron: 4mg (22%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan