The BEST Rice Krispie Treats
A twist on a classic childhood treat. These sweet and salty Rice Krispie treats are so good, you might not go back to the original.
Ingredients
- 6 Tablespoons salted butter (or unsalted butter plus ¼ teaspoon kosher salt)
- 1 10 oz. bag mini marshmallows
- 4 heaping cups rice cereal
- 3 cups pretzels measured then broken into 1-inch pieces
Instructions
- Prepare the pan. Line a 9x9 inch pan with parchment paper on all sides. Secure with binder clips.
- Combine butter and marshmallows. Melt the butter in a large sauce pan over medium-low heat until just melted (if using unsalted butter, add salt here). Add the marshmallows and stir with a wooden spoon until melted. Remove from heat.
- Add the rice cereal and pretzels into the saucepan and stir until evenly coated.
- Pour and press. Immediately pour mixture into prepared pan and gently move mixture until even in the pan. Finally, gently press down to even out the top later with a bowl scraper or rubber spatula.
- Cool and cut. Let it cool completely in the pan before removing and cutting into squares. Store in an air-tight container for up to 1 week.
Notes
Tips for Success
Parchment paper: I prefer unbleached parchment for almost all baking. After some research, I feel most comfortable using unbleached parchment to reduce exposure to unnecessary chemicals. It’s nonstick, easy to work with, and eliminates the need for greasing. Foil works too, but you’ll need to butter it.
Pan size: a 9 x 9 inch square pan works best here but you can use an 8 x 8 inch pan as well. Just note that your treats will be much taller.
Melting marshmallows: Keep the heat low and stir regularly. You want the marshmallows to melt until smooth, but not start to brown—once they do, the texture and flavor start to change.
Mixing: Once you add the cereal and pretzels, don’t hold back—give it a thorough stir. You’re looking for even distribution so that the marshmallow coats everything without clumping in one spot.
Pressing into the pan: When transferring the mixture to your prepared pan, spread it out evenly and press gently. You want everything to hold together, but avoid packing it down too firmly. The goal is light, crisp treats—not dense bars. My favorite tool to use here is a plastic bowl scraper!
Batch size: You can easily double the recipe and use a 9x13-inch pan. It scales well and is a good option for larger gatherings.