The Perfect Rice Krispie Treats!

Producer Emilie made these for a party and they were a HUGE hit!  Who knew you could make Rice Krispie treats taste even BETTER???

1/2 cup unsalted butter
9 cups + 3 1/2 cups marshmallows, divided ( you’ll need two 16 oz bags)
8 1/2 cups Rice Krispie Cereal

Line a 9×13 pan with aluminum foil and spray well with non-stick cooking spray. Set aside. (For ease, you can measure out all ingredients first before beginning.) In a large pot, melt butter on medium-low heat. Add 9 cups of marshmallows and heat, stirring frequently, until almost all the way melted but not quite. Take mixture off heat and stir in cereal until coated. Add remaining 3 1/2 cups marshmallows, folding very quickly so the marshmallows don’t melt. Pour mixture into prepared pan and press down evenly. (I use the back of a rubber spatula or a piece of aluminum foil sprayed with cooking spray.) Press mixture down firm enough that the bars will hold together but not too firm or they will be too solid when they come to room temperature. Allow bars to cool completely before cutting into squares. Perfect Rice Krispie Treats will stay soft and fresh for 6-7 days or longer stored covered or in an airtight container.

Emilie found this recipe at Sprinkle Some Sugar.

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6 years ago

Wish there was a print icon to print the recipes

6 years ago

My daughter is heading off to college this week. She is having friends over for a outside movie night. I just made your rice krispies treat for her and her friends. They are a smash!

6 years ago

Instead of marshmallows, use one large jar of Peanut butter, and a half bottle of Karo Syrup, to bind it. One, or two cups of sugar, and one large box of Rice Krispies. Remove seal on peanut butter, and place it in the microwave. Heat for about a minute, to make it pour quickly. Pour syrup, and sugar in large pot. Bring syrup and sugar to a slow boil. As soon as it starts to boil, add the peanut butter, and cereal. Have someone hold the pot, and stir quickly. This sets up fast. When mixed thoroughly, pour mixture onto large cookie sheets, and roll flat, with rolling pin. Chill in refrigerator for a bit, and then cut into squares with large pizza cutter.

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