Patty is a recipe developer and food writer. She worked Alton Brown’s Research Coordinator and podcast producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.
published Feb 22, 2024
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In the universe of no-bake desserts, Rice Krispies treats reign supreme. The classic back-of-the-box recipe calls for just three ingredients and minutes to make, and they’re iconic for a reason. But if you’ve ever finished the sweet treats wishing they were gooier, toastier, or just plain better, you’re not alone. That’s why The Kitchn’s recipe for better-than-the-box Rice Krispies treats is now my go-to for packing into lunch boxes and sharing at neighborhood potlucks.
Three Tips for Making Rice Krispies Treats Even Better
These better-than-the-box Rice Krispies treats live up to their name. For such a simple treat, there’s no need to add specialty ingredients to your shopping list. Our take on the classic treat has an ingredient list that’s very similar to the original. But a couple of (very easy!) steps take it to a whole new level.
Here are the only three things you need to know to make the very best no-bake, crispy marshmallow treats.
- Toast the cereal. Toasting the cereal is — in my opinion — the most important thing you can do to upgrade the classic treat. Toasting the cereal in a dry pan before you begin coaxes nutty flavors and aromas out of the crispy rice cereal. (This is the same reason we often toast rice before cooking it!) This gives the sweet treats a slightly more complex flavor, and turns the cereal a gorgeous golden-brown.
- Brown the butter. Don’t just melt the butter — brown it. Cook the butter (our recipe calls for more than the OG recipe does) until the milk solids begin to brown and the melted butter changes from yellow to golden. This step also adds another layer of rich and nutty flavor to the treats.
- Add a pinch of salt. If you’re turned off by the cloying sweetness of crispy rice treats, try adding kosher salt to the marshmallow mixture. Adding salt won’t turn the treats savory; instead it balances the buttery sweetness of the treats.
