Is there anything better than a fantastic Rice Krispie Treat? And not just any Rice Krispie Treat– we’re talking a gigantic, soft, homemade, buttery Rice Krispie Treat.
This Rice Krispie Treat recipe was developed as part of a collaboration with our favorite drink stop in the state of Utah: Thirst Drinks. Their customer service is unparalleled, their drinks and treats are always fantastic, we love that they always have popcorn fully stocked (nothing better than a salty snack with an ice cold soda), and we always leave Thirst in a great mood.
You’ve probably made RKTs before, but this Rice Krispie Treat Recipe has a few key elements that sets it apart from the rest:
- Browned butter: the deep and rich flavor of browned butter gives these Rice Krispie Treats more depth of flavor and an irresistible taste.
- Flaky sea salt: the absolute perfect touch for a sugary sweet treat. Don’t be afraid to really put a good amount on the top of your RKTs.
- Extra marshmallows: setting aside marshmallows and folding them into the almost-done Rice Krispie Treats gives them the perfect marshmallowy touch.
Best Ever Rice Krispie Treat Recipe
- 3/4 cup unsalted butter (1 1/2 sticks)
- 12 cups mini marshmallows (20 oz.)
- 10 cups Rice Krispies Cereal
- 1 1/2-2 teaspoons flake sea salt
- Warm large sauce pan to medium heat and add butter. Once the butter has completely melted, allow it to brown-- butter will foam and sizzle as brown specks appear on the bottom of the pan. When the aroma of the pan is nutty and the bottom of the pan is a toasty-brown color, add all but 1 1/2 cups of the marshmallows and turn off heat. Stir together until smooth. If the marshmallows are still not completely melted once the butter and marshmallows have thoroughly combined, turn your pan to low heat and stir until marshmallows are melted. Remove from heat.
- In an extra large mixing bowl combine cereal, 1 teaspoon of the flake salt, and marshmallow mixture into cereal bowl and mix together with a spatula. After mixture is cooled, add remaining marshmallows and mix together.
- Spray a 9x13 inch baking dish with baking spray. Press cereal and marshmallow mixture into dish with spatula or a bench scraper until the top is a smooth, even layer. Top with remaining Jacobsen salt (1/2-1 teaspoons). Cool completely before cutting into 12 squares. Wrap leftovers in plastic wrap or an airtight container.