Gooey Rice Krispie Treats
These gooey rice krispie treats are made with browned butter, extra marshmallows, and a simple trick that creates ultra-soft, chewy bars with irresistible stretchy pockets in every bite.
Equipment
- Large heavy-bottomed saucepan - 3-quart saucepan works perfectly
- 9x13-inch non-stick baking pan
- Silicone spatula - Heat-resistant
- Parchment paper
- Kitchen scale - Optional, but helpful for accuracy
- Measuring cups and spoons
- Butter wrapper or parchment - For pressing the treats flat
- Sharp knife or bench scraper - For cutting
Ingredients
- 6 tablespoons unsalted butter - 85g, plus extra for greasing
- 16 oz mini marshmallows - 450g, about 8 cups, divided
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 6 cups Rice Krispies cereal - 180g, or any puffed rice cereal
Instructions
- Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides. Lightly grease the parchment with butter or nonstick spray.
- Measure 6 cups of Rice Krispies cereal and set aside. Divide marshmallows: place 7 cups (about 12.5 oz / 355g) in one bowl and reserve 1 cup (about 1.5 oz / 45g) in a separate bowl for later.
- Place butter in a large heavy-bottomed saucepan over medium heat. Melt, then cook swirling occasionally until it foams, subsides, and golden-brown specks appear with a nutty aroma, about 3 to 5 minutes.
- Reduce heat to low. Add the larger portion of marshmallows (7 cups / 355g) to the browned butter. Stir continuously until fully melted and smooth, about 2 to 3 minutes. Remove from heat.
- Immediately stir in vanilla extract and fine sea salt. Add the reserved 1 cup of mini marshmallows and stir just enough to incorporate, leaving some unmelted for gooey pockets.
- Add Rice Krispies cereal to the marshmallow mixture all at once. Fold gently with a silicone spatula until evenly coated, being careful not to crush the cereal.
- Transfer the mixture to the prepared pan. Use a lightly buttered piece of parchment or spatula to gently press into an even layer about 1 to 1.5 inches thick. Press very lightly to keep them airy.
- Cool at room temperature for at least 30 minutes. Lift the slab out using the parchment overhang, place on a cutting board, and cut into squares with a sharp knife or bench scraper. Enjoy!
Notes
- Fresh marshmallows are key: Use a fresh bag of mini marshmallows for the best melting and gooey texture. Stale marshmallows can result in drier, less stretchy treats.
- Don't skip the brown butter: Browning the butter adds a delicious nutty, caramel-like flavor that elevates these treats. Watch carefully as it can go from brown to burnt quickly.
- Low and slow: Always melt marshmallows over low heat to prevent them from becoming tough and hard once cooled. Stir constantly for a smooth mixture.
- Press lightly: Pressing the mixture too firmly into the pan is the most common mistake. Use a very gentle touch to keep the treats soft and airy.
- Work quickly: The marshmallow mixture sets fast once the cereal is added. Have your pan ready and move efficiently from mixing to pressing.
- Add-in variations: Fold in 1/2 cup of mini chocolate chips, 3 tablespoons of peanut butter with the butter, or swap Rice Krispies for Fruity Pebbles.
- Storage: Store in an airtight container at room temperature with parchment between layers for up to 3 days. Wrap individually for up to 5 days.
- Freezing: Wrap individually in plastic wrap and store in a freezer-safe bag for up to 6 weeks. Thaw at room temperature for about 30 minutes.
- Reheating: Microwave a single bar for 8 to 10 seconds to restore the warm, gooey texture. Don't overheat.
- Do not refrigerate: Cold temperatures dry them out and make them stiff. Always store at room temperature.