The Best Rice Krispie Treats Recipe

A Quick & Easy Classic Recipe

I love a good classic recipe, but even more than that I love a new twist on a classic (which you’ve maybe picked up on if you’ve seen my “Worst” chocolate chip cookies). These Rice Krispie Treats are a classic, re-done. I’ve made a few changes to upgrade this recipe to something much more gourmet than the lunchbox classics you might be used to. We’re using much more butter than the original recipe calls for (and I’m going to gently nudge to use European butter!). Real vanilla extract makes an appearance, as do lots of extra marshmallows. The end result is soft and chewy and full of flavor. Once you try these, there’s no going back.

What You Need

These sweet little squares are so simple to make! Here’s what I use and why!

Butter. I highly recommend using salted European butter for this recipe. European butter (like Plugra or Kerrygold brand) contains less water than classic butter, which makes it much more flavorful and makes these rice krispie treats practically gourmet. Can’t find any? Don’t sweat it, regular salted butter will work in a pinch!Marshmallows. Miniature marshmallows are best, especially since all of the marshmallows aren’t being completely melted, and it would be awkward to have giant pockets of jumbo marshmallow throughout the treats. If you only have the regular size, you can always quarter them with kitchen shears for step 6 of the recipe.Vanilla Extract. Added for flavor!Colored Sprinkles. These are completely optional. I like the pop of color and texture that they add. I prefer nonpareils here, but Zach doesn’t like the extra crunchiness of them. Regular sprinkles/jimmies would be less obvious texture-wise, so use whichever best suits your own preferences (or leave them out entirely!). You could also use chocolate sprinkles or make your own homemade sprinkles.

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!