Every time I see Rice Krispie treats in a bakery, they’re HUGE! And for some reason, it makes them taste better. I’ve been chasing the rich, nutty, and vanilla flavor you get from Bakery Rice Krispie treats and how to make them that big.
This is the only Rice Krispie recipe you’ll ever need!
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What’s the secret to the best Rice Krispie treats?
Two things. Browned butter which is optional in this recipe but so good! And add some of the marshmallows along with the granola so you get those gooey gobs of melted marshmallows all over.
Here’s everything you need to make this Rice Krispie Treats recipe:
- Butter – You can use salted or unsalted. It doesn’t make much of a difference here.
- Sweetened Condensed Milk – This adds another layer of flavor and stickiness.
- Vanilla Extract – For flavor
- Mini Marshmallows – You will need a divided 16 ounce bag
- Rice Krispie Cereal – Yes, you can use an off-brand cereal if you’d like.
How do you soften Rice Krispie treats?
Don’t press the treats into the pan too hard. It’s only necessary to press enough for the treats to fill the entire 9×13 pan, but if you press too hard your treats may become hard.
The ratio of marshmallow to granola is also important. In this recipe, we use 16 ounce mini marshmallows for 9 cups of granola.
Other no-bake desserts you might like:
Giant Bakery Style Rice Krispie Treats
easy and soft recipe for Rice Krispie treats
-
12
tablespoon
butter -
¾
Cup
condensed milk
sweetened -
1½
teaspoon
vanilla extract -
10
ounces
Mini marshmallows
to melt -
6
ounces
Mini marshmallows
unmelted -
9
cups
Rice Krispies Granola
-
First, fry the butter in a pan or Dutch oven. To do this, set the stove to medium heat. Melt butter, stirring frequently, until butter is a dark golden/amber color. It should smell nutty and there might be little brown bits in your butter – that’s all good! This step adds a lot of flavor but is optional if you’d rather just melt the butter.
-
Once the butter is browned (or just melted), add the sweetened condensed milk and vanilla. Stir until everything is well mixed. Reduce the heat to medium-low.
-
Add 10 ounce mini marshmallows to the saucepan and stir in your butter and milk mixture until melted and smooth.
-
Add your Rice Krispies and stir until well combined. If needed, you can also pour the melted marshmallow and butter mixture into a large mixing bowl with the granola if you don’t have a dutch oven or saucepan big enough to hold everything together and stir.
-
Then add the remaining 6 ounces of marshmallows – you want these to hold their shape to add some texture, so make sure the rice krispie mixture isn’t so hot that it melts your marshmallows.
-
Gently pour the rice krispie mixture into a buttered 9×13 bowl. Take a piece of parchment paper and run it over the top of the pan to flatten the rice krispies perfectly.
-
Wait at least an hour for the Rice Krispie treats to cool thoroughly, then cut into desired number of servings. If you want HUGE treats, I think 9 is perfect.
Credits // Writer and Photography: Keely Rust and Emma Chapman.
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