A gourmet twist on the classic, my rice krispie treats recipe uses extra marshmallows, premium butter, and a splash of vanilla extract. Less than 30 minutes to prepare!Recipe includes a how to video!
Prep time: PT15M
Cook time: PT5M
Total time: PT20M
Rating
4.92 stars (57 reviews)
Keywords
rice krispie treats
Ingredients
6 Tablespoons salted butter*, cut into 6 pieces ((I strongly recommend European butter))
15 oz miniature marshmallows (this is generally 1 ½ 10-oz bags, or 8 ½ cups)
1 teaspoon pure vanilla extract
6 cups Rice Krispies cereal
3 Tablespoons colored sprinkles (optional)
Categories
Dessert
Cuisine
American
Steps
Lightly grease a 13x9 pan with butter or line with parchment paper and set aside.
Place butter in the bottom of a large saucepan over medium-low heat. Stir occasionally until butter is completely melted.
Add 10 oz (about 5½ heaping cups) of marshmallows and stir until just melted. Keep your heat below medium and stir frequently, making sure the butter is well combined with the marshmallow and doesn't separate too much. 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.
Stir in vanilla extract, and then add rice krispies cereal and remaining marshmallows (5oz/about 2 ½ heaping cup). Stir until ingredients are combined and additional marshmallows are just beginning to melt.
Scatter sprinkles over the mixture and briefly stir to combine. Immediately transfer mixture to prepared 13x9 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).
Allow Rice Krispie Treats to cool completely at room temperature before cutting and serving -- about 30-60 minutes.
Nutitrion
Serving Size: 1 square
Calories: 99 kcal
Carbohydrates: 15 g
Fat: 4 g
Saturated Fat: 3 g
Cholesterol: 9 mg
Sodium: 80 mg
Sugar: 6 g
Reviews
Lily on 2025-08-20 (5 stars): Delicious
Theresa Jackson on 2025-07-25 (5 stars): Great recipe. I have made twice & they are exactly the way I like them!
Marisa Somma on 2025-07-20 (5 stars): fav recipe!
TJ on 2025-07-05 (5 stars): I made these for an office of people who are amateur gourmet cooks. I usually buy great food to bring for our food events. But this time I needed to make rice crispy treats for a birthday. I was so nervous, but I tried this recipe, and the comment were, "this is the best," "these treats are to die for," "can I get the recipe?' I now make them for my family and friends whenever we want a little marshmallow goodness. And we all agree, these are the best. Easy to make and gone very quickly.
Selah Hildenbrand on 2025-07-02 (4 stars): I loved the recipe. I tried a different recipe and it was dry
Selah Hildenbrand on 2025-07-02 (4 stars): I loved the recipe me and my sister made it today and it was gone in a day.
Brigitte on 2025-06-24 (5 stars): They are BY FAR the best I have ever tried! ♥️
DYLAN on 2025-06-22 (5 stars): Thanks for the idea. I used sea salted Danish butter also but after hearing the word "DANISH" it sparked the idea to do the following and let me tell you it's nothing short of glorious!!!
I made the batch as in the above posted recipe. Then I took a regular size rectangular cake pan and loosely layed down 1" of it. then I put 1 centimeter of sweetened Danish cream cheese with mixed in salted caramel crumble (like the topping they shake all over the Starbucks seasonal Salted Caramel Hot Chocolates)then another 1" of the above Rice Crispy recipe. I can't even explain how fat this got me! Amazing 😍
Carrie on 2025-05-27 (5 stars): I made these yesterday for a get together at a friend’s house. I had three people approach me and ask what I do differently to this recipe to make it so good! I didn’t use the European butter, but now I want to! Thank you for the great recipes as always!!
