Do you love Rice Krispie treats? Well, I do, and these are the Best-Ever Rice Krispie Treats! I remember making rice Krispies as a little girl. All six kids piled into the kitchen around the stovetop eagerly waiting to let them cool enough where we wouldn’t burn our mouth or fingers trying to eat them. They were one of the first things that I learned to cook with my siblings. But I remembered a few issues when making these, and they always seemed a little dry and the mess. Kids mixing these in a pot, cereal was flying everywhere, such a sticky fiasco.

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What makes our best-ever rice Krispie treats different from the rest?

Everyone has their version of a Rice Krispies treat, but ours is different. We have several tricks up our sleeves that set our rice Krispies treats from the rest. And trust me these are the best rice Krispy treats ever! Time and time again, our clients love them. How can one of the most simple desserts be one of our most popular requests at Fed & Full? Because everyone likes Rice Krispy Treats, they make you feel like a kid again. Biting into one teleports you to happy childhood memories. They make you feel good! Now how to make these babies?

Let’s start with the rice cereal!

Let’s be honest; not all cereal is created equal. For example, the Kellog’s Rice Krispies cereal that we all know with Snap, Crackle, and Pop used to claim it was Gluten-Free on the box. Okay, great, safe for my gluten-free people. Then I went to go buy a box an I was reviewing the ingredients and saw “malt Flavor,” what the heck is that?

Which after doing a quick google search I found this article from The Kitchn saying, “Malt flavoring is made from barley and barley is a whole grain that is closely related to wheat, therefore it contains gluten and should be avoided if you have celiac disease or are following a gluten-free diet.”

So I said good-bye to Kellog’s and found a much better option that is gluten-free, organic, and made without added cane sugar, score! It’s from Barbara’s Bakery. The cereal texture itself is like the Kellog’s brand, yet a little darker because its made with brown rice. I like the golden color it gives treats when they are all done.

I have tried another cereal before with Nature’s Path brand, and I wasn’t a fan of the dense cereal texture. Overall making a compact bar and we don’t want that.

We use browned butter in our rice Krispie treats and lots of it!

First off we add LOTS of butter and not just plain melted butter or margarine when I was a kid (eew) but browned butter, which is exceptionally nutty and truly tasty. Have you ever read the Kellogg’s Rice Krispies treats recipe, it only calls for three tablespoons butter. Yeah, I call for four sticks and I ain’t claiming that these are so-called “healthy” Rice Krispies treats, but the butter makes them so much better. And good butter too! We use good grass-fed butter from Vital Farms. Yes, they are technically gluten-free but come on, four sticks of butter guys. Just delicious!

Extra marshmallows go into our rice Krispie treats too!

Again with the original rice Krispies treats recipe, just not enough marshmallows in that recipe. We add lots! I love using Dandies mini marshmallows that are made with all-natural ingredients and are vegan. The mini size melts quicker and easier in the pot. This recipe can easily accommodate a vegan diet. Swap out the browned butter with melted coconut oil, how easy is that!?

Do you love vanilla? I sure do!

I add vanilla extract and vanilla bean to our rice Krispies treats.

Nothing beats a dessert that has a fresh vanilla bean in it. I love looking at those little brown specks of goodness, with that intoxicating vanilla smell. Truly mouthwatering.

Last but not least salt, y’all!

With all things sweet, you need to have the right balance of salt to go with it! I love a heavy hand of good flaky sea salt on desserts, and these need it! My go-to salt is from Jacobsen Salt Co. purchased from Williams Sonoma. I shape the warm rice Krispies treats and sprinkle on top before slicing into bars.

For not so messy Rice Krispie treats, skip mixing in the pot and use the countertop.

This is my saving grace when it comes to easy cleanup. Lay plastic wrap on your countertop, like three sheets wide, pour the rice cereal on top and place the hot brown butter marshmallow mixture on top. Once the mixture is cool enough to handle fold together and form one large rectangle. Like a jumbo treat! I shape by patting and molding. Don’t overpack them down too much, if you do this you will have a dense Rice Krispies treats. People want to bite into a soft and sticky rice Krispies treat not a hockey puck okay!

I hope that you guys enjoy the Best-Ever Rice Krispie Treats!

Need a dinner idea to serve with these rice Krispy treats, why not give our pork tacos a try!

LET US KNOW IN THE COMMENTS IF YOU ENJOYED THIS RECIPE!