rice krispies

A few tweaks to the back-of-the-box recipe make these Rice Krispie Treats the best ever. 

Best Ever Rice Krispie Treats

(1-1/2 sticks) unsalted butter,

vanilla extract

salt

Rice Krispies or crispy rice cereal (see note)

Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.

In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.

As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.) 

Off the heat, add the remaining marshmallows, vanilla, and salt. 

Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined. 

Add the reserved marshmallows and stir until they are softened and partially melted. Don't overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.

Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 2 days.

Note:  Kellogg's no longer makes a gluten-free version of Rice Krispies, so if you have a gluten-sensitivity, make sure the cereal you purchase is certified gluten-free.

<strong>Freezer-Friendly Instructions:</strong> To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.

Marshmallow treats can skew saccharine, but this slightly more sophisticated version embraces the salty as much as it does the sugary. Sweet marshmallows and chocolate are balanced by plenty of salt: in the butter, on the pretzels and in the flaky sea salt finish. Butter-flavored pretzels (“butter snaps”) have a delicate crunch and a creamy note that work well in this recipe, but any small, thin pretzels are also good. You'll want to use chopped chocolate here instead of chips: They melt faster, so you end up with smeared chocolate bits instead of distinctive chunks.

Rice Krispies Treats With Chocolate and Pretzels

Nonstick cooking spray

salted butter (3/4 stick)

marshmallows

Rice Krispies, rice

semisweet chocolate, chopped

Flaky sea salt,

Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray.

Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes.

Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt.

Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.

Healthy Rice Krispie Treats

(64 g) creamy no-stir almond butter*

Tbsp (15 ml) coconut oil

(160 g) brown rice syrup or honey

tsp vanilla extract

(90 g) crispy rice cereal**

chocolate chips

Line an 8&#215;8 (20x20cm) baking pan with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray foil with cooking spray and set aside.

In a medium-sized saucepan over medium heat, add the almond butter, coconut oil, syrup, and vanilla, stirring until the almond butter is melted and fully combined with the honey.

Remove the pan from the heat and add the cereal, stirring until it becomes well incorporated.

Transfer the mixture into your prepared baking pan and use a greased spatula or your hands to distribute the mixture evenly, pressing down firmly to ensure that the mixture is tightly packed.

Place the chocolate into a microwave safe bowl and nuke on high in 20 second intervals, mixing between each. When the chocolate is fully melted, drizzle it over the top of the packed cereal mixture using a spoon.

Place the pan in the fridge and allow the bars to cool for ~30 minutes before cutting them into squares using a sharp knife.

This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered Rice Krispies treats every day, and made more for Halloween. Browning the butter elevates these plebeian snacks into something more toothsome, and it adds just an extra couple of minutes to the process. They’re so good. (The original recipe called for one bag of marshmallows, but after retesting, we've updated it to call for two bags. This should yield a chewier, gooier treat.)

Caramelized Brown Butter Rice Krispies Treats

marshmallows (see note)

Rice Krispies cereal

Line rimmed sheet pan with parchment paper or wax paper, or butter it well.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch closely and stir often.

When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.

Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.

The absolute best recipe for Rice Krispie Treats! They are such an easy no-bake treat, but somehow also easy to mess up. (Say no to rock-hard krispie treats!) I've got all the tips and tricks you need to make the gooiest, softest, marshmallow-stretch-iest Rice Krispie Treats of your life!

The Softest, Gooiest Rice Krispies Ever

salted butter ((1 stick))

marshmallows (8 cups mini)

vanilla

almond extract (optional)

coconut extract (optional)

Prepare a 9x13 inch pan with nonstick spray, or line with parchment paper. I prefer to use parchment paper so that I can lift the bars out when they are done, for easy slicing.

In a large pot, melt 1/2 cup (1 stick) salted butter over medium heat until melted. Use a spatula to spread the butter up the sides of the pot a little bit.

Add 16 ounces of fresh marshmallows. (Fresh meaning not a bag from the back of your pantry that you bought last year. Fresh marshmallows make for the softest rice krispies!) You can use large or mini marshmallows, they are the same. You will need 8 cups of mini marshmallows.

Stir the marshmallows over medium heat. I like to use a rubber spatula that I've sprayed with nonstick spray, because things are about to get real sticky.

When the marshmallows are completely melted and there are no lumps, remove from heat.

Add 1/4 teaspoon kosher salt, 1 teaspoon vanilla, 1/4 teaspoon almond extract, and 1/4 teaspoon coconut extract. Stir it all together.

Add 7 cups of crispy rice cereal. 1 cup of crispy rice is exactly 1 ounce, so you need 7 ounces total.

Use the rubber spatula to stir it all together. Spray a new rubber spatula with nonstick spray if the other one gets too coated. Work quickly: as the marshmallow cools down, it makes it harder to stir.

Pour the rice krispies into the prepared 9x13 inch pan. Get your hands wet, shake them off (you can also spray your hands with nonstick spray), and use your hands to GENTLY press the rice krispies into the pan. DO NOT press them down really hard. This makes your Rice Krispies hard to bite into! You just want to press them down into the shape of the pan. Be gentle!

Let the rice krispies cool at room temperature for about an hour, or even less time if you don't mind ultra-gooey bars.

Lift the parchment paper from the pan. Use a knife to cut the rice krispies into squares.

Store any leftovers tightly sealed on the counter. They do not need to be refrigerated. They will last on the counter between 3-5 days before getting dried out. I do not recommend freezing rice crispies; the cereal gets wet and soggy from the moisture as it thaws.

Originally printed on the Rice Krispies box in the 1960s, Scotcheroos are Rice Krispies treats minus the marshmallow but with gobs of peanut butter, chocolate and butterscotch chips. Use either natural, unsweetened peanut butter or the more conventional stuff. Either will work just fine, with the natural version tasting a tad less sweet. For a twist, you could also swap the corn syrup for honey, golden syrup or a mix of both. Bittersweet chocolate, as opposed to semisweet, helps to balance the sweetness. A sprinkling of flaky salt and crushed peanuts aren’t traditional, but they look as good as they taste.

Scotcheroos

Cooking spray

(200 grams) puffed rice cereal

peanut butter, well-mixed natural or conventional (see Tip)

(201 grams) granulated sugar

corn syrup

butter, salted

Kosher salt

(215 grams) chopped bittersweet chocolate or chocolate chips

(166 grams) butterscotch chips

Flaky salt and crushed peanuts, for sprinkling (optional)

Line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment with cooking spray. Measure out the cereal and peanut butter. You want to have them ready before cooking the sugar.

In a large pot (large enough to hold the cereal) combine the sugar, corn syrup and butter. Cook over medium-high heat, stirring only for the first 30 seconds or so to combine the mixture.

Once the bubbles have reached about an inch from the edge of the pot (or 170 degrees on an instant-read thermometer), cook for 90 seconds more until it reaches about 235 degrees. Remove from the heat.

Immediately stir in the peanut butter, vanilla and 1/2 teaspoon salt until combined. Add the rice cereal, and stir until everything is evenly coated. Transfer to the prepared pan, and use an offset spatula to flatten the mixture into an even layer. Let cool completely.

In a small microwave-safe bowl, heat the chocolate and butterscotch chips in 30-second bursts, stirring occasionally, until smooth. Spread over the top of the bars, and sprinkle with salt and peanuts, if using. Let the chocolate set at room temperature.

Lift out using the paper overhang and transfer to a cutting board. Cut into bars to serve.

Take your Rice Krispie Treats up a notch by adding Cinnamon Roll flavor! You can't keep your hands off these.

Cinnamon Roll Rice Krispie Treats

unsalted butter

crispy rice cereal

cinnamon sugar blend

sugar

Tablespoons milk

Tablespoon cinnamon/sugar blend

In a large saucepan, melt butter over medium...

In a large saucepan, melt butter over medium heat. Add marshmallow and stir with a spoon until completely melted. Remove from heat.

Whisk in the cinnamon sugar. Add cereal.

Press mixture into a parchment paper lined 9inch...

Press mixture into a parchment paper lined 9inch square baking dish. Cover with plastic wrap and allow to set, about one hour.

For the glaze, whisk sugar and milk together....

For the glaze, whisk sugar and milk together. Drizzle over krispie treats and sprinkle immediately with cinnamon sugar blend. Remove treats from pan by lifting parchment paper. Cut into desired sized bars and enjoy!

Store in an airtight container at room temperature...

Store in an airtight container at room temperature for up to 5 days.

Scotcheroo bites are a fun spin on the classic chocolate, peanut butter, and butterscotch treat! Made in a mini muffin pan.

Scotcheroo Bites

peanut butter

milk chocolate chips

butterscotch chips

Spray a mini muffin pan with nonstick cooking spray.

Heat syrup, peanut butter and sugar over medium heat until smooth and sugar has been dissolved. Remove from heat.

Pour peanut butter and syrup mixture over 6 c. of rice cereal. Stir until completely coated.

Scoop mixture into the muffin tin using a medium cookie scoop (2 Tbsp. scoop). Press down with spoon to flatten.Allow scotcheroos to cool 15 minutes.Remove scotcheroos from muffin pan and place on serving dish.

Melt chocolate chips and butterscotch chips in a double boiler or microwave.

Spoon chocolate over each scotcheroo.

https://content.jwplatform.com/videos/gyxS2bZh.mp4

Scotcheroo bites are a fun spin on the classic chocolate, peanut butter, and butterscotch treat! Made in a mini muffin pan.

scotcheroo bites.mp4

This Easy Scotcharoos Recipe is a classic rice krispie treat that&#039;s made with peanut butter, chocolate and butterscotch chips!

Easy Scotcharoos Recipe

puffed rice cereal

milk chocolate morsels

butterscotch morsels

Line a 9x13&quot; baking dish with parchment paper and set aside.

Combine sugar and corn syrup in a pot over medium-high heat. Stir and bring mixture to a small boil for just 1 minute. Remove from heat and stir in peanut butter until smooth.

Pour peanut butter mixture over puffed rice cereal in a large bowl and stir to coat. Transfer coated cereal to the prepared baking dish and gently press to an even layer.

Meanwhile combine milk chocolate chips and butterscotch chips in a microwaveable safe dish and heat in 30 second increments, stirring in between, until mixture is smooth. Pour over cereal and spread evenly.

Let bars cool completely and let chocolate set before lifting the edges of parchment up and out of baking dish and slicing. Keep stored in an airtight container on counter top for up to 7 days. Enjoy!

No bake peanut butter balls are made with only five ingredients. So easy to make and the best treat for peanut butter chocolate lovers!

Peanut Butter Balls

(360 g) confectioner's sugar

(113 g

(50 g) Rice Krispies

(350 g) dark or semisweet chocolate chips (for dipping)

Make dough

In a stand mixer fitted with a paddle attachment, combine peanut butter and butter. Slowly add confectioner's sugar and then Rice Krispies. Mixing just until combined.

Shape balls

Scoop a full tablespoon. Roll into 1-inch balls and place on baking sheet lined with parchment paper or wax paper.

Freeze peanut butter balls

Place in freezer for at least 15 minutes to prevent misshaped balls.

Melt chocolate

When ready to dip balls, prepare a baking sheet lined with parchment paper. Place chocolate chips in a microwave-safe bowl and heat in the microwave on 50% power level. Start with 1 minute, stir the chips. Repeat on 50% power level, stirring every 20 seconds, until smooth.

Dip balls in chocolate

Dip balls in melted chocolate and transfer to lined baking sheet. Immediately add sprinkles if desired. Once all the balls are covered in chocolate, place in fridge to firm up. Store in an air tight container in the fridge or at room temperature.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1637770679/shwonse1yfz7nn1bgb6a.mp4

No bake peanut butter balls are made with only five ingredients&#8288;&mdash;peanut butter, butter, Rice Krispies, confectioners&rsquo; sugar and chocolate.

Scotcheroos! Well, that’s just fun to say. And these Scotcheroo Pinwheels are fun to eat with all the flavors of butterscotch, peanut butter, chocolate, and crispy rice cereal you&#x27;d find in a classic Scotcheroo, rolled into a pretty pinwheel!

Scotcheroo Pinwheels

Rice Krispies

(12 ounce) package semi-sweet chocolate chips (1 1/2 cups)

(12 ounce) package butterscotch chips

Grease a jelly roll pan and line it...

Grease a jelly roll pan and line it with parchment paper. Butter the parchment paper lightly. Set it aside.

In a medium saucepan, bring sugar and corn...

In a medium saucepan, bring sugar and corn syrup to a boil. Remove the mixture from the heat and stir in the peanut butter. 

Add Rice Krispies to a large mixing bowl....

Add Rice Krispies to a large mixing bowl. Pour the peanut butter mixture over top and stir to combine.

Press the Rice Krispie mixture evenly into the...

Press the Rice Krispie mixture evenly into the prepared jelly roll pan. Butter your hands and press it down firmly. 

Melt chocolate chips and butterscotch chips together in...

Melt chocolate chips and butterscotch chips together in a microwave-safe bowl in 30-minute increments, stirring until smooth. 

Spread chocolate over the Rice Krispie mixture. Let...

Spread chocolate over the Rice Krispie mixture. Let the scotcheroos set for approximately 30 minutes.

Once again, butter your hands before rolling the...

Once again, butter your hands before rolling the pinwheels. Beginning at one side of the pan, roll scotcheroos up into a large log, pressing as you roll. Some chocolate may sleep out, but don't worry!

Let the pan sit again to set up....

Let the pan sit again to set up. You can also place them in the refrigerator for 15-20 minutes until they are ready to slice.

Once the log is set, slice it into...

Once the log is set, slice it into approximately 15 pieces. Place in an air-tight container, layering with parchment paper.

Store in refrigerator to fully set up. Remove...

Store in refrigerator to fully set up. Remove for 30 minutes before serving or they will be too firm to eat.

What do you get when you melt together chocolate bars and mix them with Rice Krispies? These delicious, no-bake Mars Bar Squares AKA Mars Bar Slice. They&#x27;re gooey, crunchy, topped with milk chocolate and absolutely addictive. #nobake #ricekrispies #ricebubbles #nobake #marsbars #chocolatebars #ricekrispies #easy #treats

Mars Bar Squares

53 gram Mars bars (chopped)

Rice Krispies (aka Rice Bubbles)

milk chocolate chips (or chopped milk chocolate)

Lightly grease an 8x8 inch (20x20 cm) square baking pan.

Add the butter to a large saucepan and gently melt the butter over low heat.

Add the chopped Mars bars to the butter and gently stir the mixture as the Mars bars begin to melt.

Continuously stir the mixture until smooth. If the butter and chocolate bars start to separate, remove from the heat and whisk until smooth.

Once melted, turn off the burner and stir in the Rice Kripies/Rice Bubbles.

Spoon the batter into the prepared pan, and gently press it down. You can lightly grease a spatula or spray your hands with non-stick cooking spray if you find the mixture keeps sticking to the spatula or your hands.

Add the chocolate chips/ chopped chocolate to a heatproof bowl. Microwave on medium power for 45-second intervals, stirring between each. Once the chocolate is almost melted, stir until smooth.

Spread the mixture over the bars and let sit for 2 hours at room temperature, or until the chocolate is hardened before slicing into bars. *

These no-bake Heart Shaped Rice Krispie Treats are fun to make with the kids. They are a perfect project to enjoy over Valentine&#x27;s Day. They take little effort and have maximum enjoyment in making them and eating them.

Heart Shaped Rice Krispie Treats

chocolate wafers (white or dark chocolate)

assorted sprinkles

food coloring (optional)

butter

In a large saucepan, melt the butter over...

In a large saucepan, melt the butter over low heat. Add the marshmallows and stir continuously until completely smooth. Remove from heat.

Stir in the Rice Krispies cereal until completely...

Stir in the Rice Krispies cereal until completely coated.

Turn the mixture out onto a large sheet...

Turn the mixture out onto a large sheet of parchment paper or wax paper. Using a greased spatula, shape it into a large rectangle, keeping it about an inch deep all over.

Grease a 3-inch heart shaped cookie cutter and...

Grease a 3-inch heart shaped cookie cutter and cut out the hearts. Once you've made the first round of cuts, reshape the remaining rice krispie mixture into another smaller square or rectangle and repeat until you've cut all the hearts.

Let the hearts harden for about 15 minutes...

Let the hearts harden for about 15 minutes while you melt the chocolate in a double boiler or microwave safe bowl' (at half power for 30 seconds, and then 15-second intervals until smooth). Dip the treats into the chocolate, or drizzle the chocolate, and add sprinkles. Harden in the fridge for about 10 minutes or just until the chocolate is set. Enjoy!

These Homemade Fruity Pebbles Rice Krispie Treats are super gooey thanks to the extra marshmallows used in the recipe! We top ours with sea salt to amp up the sweet-salty flavor!

Top 23 rice krispies recipes from across the web

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Easy Scotcharoos Recipe

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Top 23 rice krispies recipes from across the web

The most viewed rice krispies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Ever Rice Krispie Treats

Rice Krispies Treats With Chocolate...

Healthy Rice Krispie Treats

Caramelized Brown Butter Rice Krisp...

The Softest, Gooiest Rice Krispies ...

Scotcheroos

Cinnamon Roll Rice Krispie Treats

Scotcheroo Bites

Easy Scotcharoos Recipe

Peanut Butter Balls

Scotcheroo Pinwheels

Mars Bar Squares

Heart Shaped Rice Krispie Treats

Fruit Pebbles Rice Krispie Treats

Rice Krispie Bars

Peanut Butter Rice Krispie Bars

Seven Layer Bars with Rice Krispies

Brown Butter Matcha Rice Krispies

The BEST Rice Krispie Treats

Peanut Butter Rice Krispie Treats

Rice Krispie Treats

Ultimate Peanut Butter Chocolate Ri...

Peanut Butter Rice Krispie Treats

The most viewed rice krispies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine