Rice Krispie Treats Recipe (2024)

I have tears in my eyes. The years of being scoffed at for loving these treats was painful. I am a legitimatized connoisseur. Dear Scott, may Snap, Crackle, and Pop forever shine on you with great fortune and good health!

Rice Crispie Treats were the very first thing I made in my mom's kitchen. I was 9 years old. I made them again and again. She was patient as it started my love of being in, and making messes in, the kitchen to cook other things. She died last year. I miss her more this Christmas than my first one without her last year. I will think of her and the wonder of that first childhood experience of making something successful and delicious to eat as I use this new and improved recipe.

I do all of these things but have never added salt! Me and salt get along, so will need to try this version!Also, growing up my mother put chopped walnuts in almost every baked good... including Rice Krispie treats. I highly recommend.

I haven’t checked this against the recipe but you can make these in any portion size. Just do a 1:1 ratio for butter (tablespoons) plus marshmallows and cereal (cups). For example, 2 T butter 2 cups mini marshmallows 2 cups cereal. Just add the other things listed in the NYT recipe.

Warning, lots of marshmallow bags are currently 10oz and this recipe called for 12oz!

If you want to take the brown butter flavor to the max, try adding ⅓ cup nonfat dry milk to the butter once it foams, and stir constantly for 5 minutes, breaking up clumps as best you can, until the mixture is a dark nut brown color.

These are delicious! The browning of the butter and the addition of salt make them much better than the standard treats I was used to. My four year old make these and he did almost the whole recipe himself, but he got bored waiting for the butter to brown. We used a Dutch oven and it took maybe 10 minutes on low heat to brown, not 2 as the recipe suggests. My husband suggested we add M&Ms so we mixed those in at the last step and the result is delicious! Salty, sweet, crunchy, gooey heaven :)

I only wish I had more mouths to eat all of this. These are insane.

I’ve always followed the classic recipe, cutting back a bit on the Rice Krispies to add in yummy Cocoa Puffs. (A never fail hit at bake sales!) I’m looking forward to trying these.

With more than twice the butter of the OG recipe and added salt and vanilla, it’s no surprise that these are irresistible and delicious, but the real secret sauce in this recipe is the low and slow temp to melt the marshmallows. I have always cranked up the heat (because I’m an impatient baker and an eager Rice Krispie Treat eater) and have even microwaved the marshmallows (sacrilege, I know) but after making this recipe I am a believer. Never again will I scorch my mallows. Low and slow forever

The detailed instructions are so helpful for those of us who didn’t grow up with this. The browned butter and salt make these SO delicious! My only note is that depending on the pot and heat level you use to brown the butter, the timing may vary.

Absolutely delicious. Do not omit the salt and be aware the the box that used to be 12 oz. is now 9 oz.

The vanilla extract is what makes this dish pop!

These were awesome. I only used 1/2 the salt called for. My family said these were the best RK treats I’ve ever made.

Using salted butter (North American, so mildly so), I found 1tsp is plenty. The first batch I did with the 1 1/4tsp were a little too salty, even for me who likes things on the saltier side. But very delicious, and I would never make a standard recipe again.

Reminder to myself - use fresh marshmallows. Older ones were tough to melt. These were crazy good. I used “natural” sprinkles and Icelandic flaky sea salt. Used organic GF sprouted brown rice crisps from the health food store - no one could tell the difference from old fashioned Rice Krispies ; )

AND I used French butter. The Icelandic sea salt went on top; used Diamond Kosher salt to mix in but cut back quantity because the butter has sea salt in it. The salt and brown butter truly elevated the humble RKT to stellar levels!

Huh. I don’t know. I expected to love these but I found them very salty. I cut back the salt and they just tasted like any old Rice Krispie treat. Not sure they’re worth the extra work with the butter.

We always had the other kind in our family home growing up. The kind with peanut butter and topped with melted chocolate chips. God those were good. And it’s fun to start a heated discussion around the marshmallow vs. peanut butter camps - like I’m doing right now!

Delicious. I added about a Tablespoon of toasted sesame seeds to amp up the nuttiness of the browned butter. It could have used way more, so next time I’ll try 2:1 butter to sesame seeds. PS: the 10 oz bag of regular size marshmallows is about 5 1/2 cups, so I used the same amount of krispies and 5 1/2 T butter. Thanks to Patricia for sharing the ratio !

My son wanted to make these for a party, and RKTs aren’t typically the type of treat that I like, but brown butter and salt absolutely elevates this. I was a bit sad to have to leave them behind at the party. Luckily they are so easy to make!

I make Rice Krispies like it’s my job, and honestly it should be. How do you even make it better? It’s butter, marshmallows and Krispies?? ALAS. This recipe came along. Absolutely elevated my Krispie game like crazy. I always add a few more marshmallows or do a little less Krispies because I like mine more mallow-y, but you can’t go wrong with this recipe.

The first time I made these, my brown butter was a tad under browned, and they were delicious. I’ve taken my butter to the fully brown stage since, and they are transcendent. Do not fear the browning! These are the perfect easy sweet bite at the end of a dinner party or to bring as a treat for the office. They’re simultaneously childish and sophisticated, and everybody loves them.

Delicious! Made as is with less salt. Some nice tricks here like not pressing down the mixture - this recipe is a keeper for a nice quick treat.

added some cardamom to the browning butter and a splash of sesame oil in homage to eric kim’s recent black sesame RKTs.

I made these with vegan marshmallows (Dandies) and they came out great

This recipe got rave reviews from the extended family - even my husband who doesn’t usually like these kinds of treats was a fan. After making, we prefer slightly less salt in the recipe for just the right balance - cut the overall amount of kosher salt in half.

OMG. These were so good. Browning the butter, cooking the marshmallows slowly and a sprinkle of flaky salt on top made such a delicious difference. I can’t keep these in the house or I’ll eat the entire pan. And they tasted great on day 2.

The added salt did not work for us.

Reduce salt to 1tsp and don’t add any extra.