Rice Krispies Treats
Perhaps the most nostalgic of all recipes, a classic Rice Krispies treat is hard to beat. There’s just something about the crisp yet gooey texture that can’t be replicated. While the classic back-of-box recipe is a guaranteed winner, we thought it was high time to give the original a run for its money.
Ingredients · Servings about 24
- Nonstick vegetable oil spray (for pan)
- ¾ cup (1½ sticks) unsalted butter
- 2 10-oz. bags mini marshmallows, divided
- 1 Tbsp. vanilla extract
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
- 9 cups Rice Krispies or other puffed rice cereal
Method · 15 min
- Lightly coat a 13x9" baking pan with nonstick vegetable oil spray and line with parchment paper, leaving overhang on long sides. Cook ¾ cup (1½ sticks) unsalted butter in a medium Dutch oven or other heavy pot over medium-high heat, stirring constantly, until butter foams, then darkens to a light amber, about 4 minutes. Remove from heat and immediately add one 10-oz. bag mini marshmallows, 1 Tbsp. vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and quickly stir until marshmallows are melted.
- Add remaining one 10-oz. bag mini marshmallows and 9 cups Rice Krispies or other puffed rice cereal to pot and mix until cereal is completely coated in melted marshmallow mixture and last addition of marshmallows is melted slightly. Working quickly, transfer mixture to prepared pan and spread into an even layer. (Don’t press too hard.) Let sit at least 1 hour before cutting into squares. Do Ahead: Rice Krispies treats can be made 2 days ahead. Store tightly covered at room temperature.
This recipe is one of BA’s Best, our vault of the Test Kitchen's definitive takes on iconic dishes.
