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This rice krispie treats recipe is so easy and seriously so good. I make them for every party and they are the first dessert gone. Keep reading for 2 versions and how to freeze them!
Look – I take my rice krispie treats very seriously. They are a staple dessert in this family for really any event and come highly requested by friends and family alike. I’ve burned through so many recipes looking for the perfect balance of gooey but firm and it was way harder than I thought it would be.
I found that so many recipes make amazing rice krispie treats day 1, but overnight they turn into rocks that will keep dentists in business for a lifetime. And while I’d love to sit down and plow through a whole batch of these babies in one sitting, it’s not always practical.
Critical Tips for Success
There are a few key steps to perfecting these rice krispie treats. I’ve learned these over the course of several trials, and I’m listing them all here to save you the effort. Jump from first timer to pro in one shot!
Add the marshmallows in 2 batches: I usually do like a 75/25 split. Melt the 1st batch almost entirely, then add the 2nd batch and only let them get about 50% melted. This makes for nice gooey bits and keeps the marshmallows from over-cooking and getting hard.
A splash of milk makes a huge difference: Don’t ask me why this was such a game-changer. I was comparing recipes looking for a new version to try and one of them added a splash of milk to it. Maybe its the little extra liquid? Maybe its a magic cereal and milk combo that translates to desserts? Whatever the case; it works.
Do NOT over-handle the hot rice krispie treats: I cannot stress this enough!!! The more you fuss with them while they are still hot, the tougher they will be. Just spread them evenly in your container, and let them cool. Don’t pack them down super hard, either. I used a heavily greased offset spatula to help shape them. And speaking of greased…
Grease your tools: Spray them with some pam before spreading/cutting your treats! It makes the whole process so much easier and the treat will look much nicer, too.
Bonus Content!
For my daughter’s 2nd birthday party I did a “Two The Moon” theme and made rice krispie treats. I followed this recipe exactly, but once they were cooled completely, I used greased cookie cutters shaped like moons and clouds to bring it right over the top 😅. It worked perfectly! I cut them out as tightly as I could to avoid waste and saved the scrap pieces for myself. Which leads me to my next bonus…
These freeze amazingly!!! I actually will make and freeze them the same day to keep them as fresh as possible (unless they are for an event). I cut them into squares, and wrap them in bunches of 4 in parchment paper. Then I stick them in a ziploc and toss them in the freezer. I take them out as needed and they thaw on the countertop in about 20 mins. Its honestly one of the best life hacks I’ve discovered as an adult because that means I can have emergency dessert at my disposal all the time.
And finally: I’ve tried using cocoa krispies as a sub in this recipe and WOW its so good. Like I don’t really know why this isn’t heavily advertised but everyone should know about them. Just replace normal rice krispies for their cocoa counterpart 1:1 and voila! A chocolate lovers dream. I’ve also done a 50/50 mix of regular and cocoa with great success. Such a versitile dessert!
The Most Incredible Rice Krispie Treats You’ll Ever Eat
Notes
Reference my blog post for tips on how to make these your best rice krispie treats ever!
Ingredients
- 4 tbsp butter
- 6 cups rice krispies
- 8 cups mini marshmallows, divided
- 1 tbsp milk
- 1 tsp vanilla extract
Instructions
- Melt the butter in a pot over med-high heat
- Once butter is melted, add 6 cups of the marshmallows. Stir regularly to avoid burning.
- Just before the marshmallows are completely melted, add milk, vanilla, and the remaining marshmallows. Stir constantly.
- When the 2nd batch of marshmallows is about 50% melted, add in the rice krispies.
- Take off the heat and stir until just combined. Don’t over-mix!
- Dump the hot mixture into a well greased baking dish or cookie sheet.
- Using a well greased offset spatula, spread the mixture to the edges of the container, until level and just set. Do not over-handle!
- Let cool completely before cutting, about 15 minutes.
- Enjoy! Store wrapped in parchment paper in a ziploc or air-tight container
I hope you love these rice krispie treats as much I as clearly do. If you made this recipe, I’d love to hear how it went in the comments! Your feedback is so helpful. Check out some more of my recipes here.
