Equipment
Ingredients
Base Elements
- 113 g unsalted butter
- 283 g mini marshmallows
- 160 g crispy rice cereal
- 5 ml vanilla extract
- 3 g flaky sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 162 kcal
- Protein
- 1 g
- Carbohydrates
- 22 g
- Fat
- 8 g
- Fiber
- 1 g
- Sugar
- 12 g
- Sodium
- 215 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 15 mg
- Potassium
- 13 mg
- Calcium
- 17 mg
- Iron
- 3.5 mg
- Magnesium
- 3 mg
- Phosphorus
- 12 mg
- Zinc
- 0.1 mg
- Vitamin A
- 48 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.26 mg
- Riboflavin
- 0.18 mg
- Niacin
- 3.5 mg
- Folate
- 2 mcg
- Water
- 2 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Line the 8x8-inch baking pan with parchment paper, leaving an overhang on two opposite sides to act as a sling for easy removal.
Melt the unsalted butter in a large pot over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, subsides, and brown specks begin to form at the bottom, reaching approximately 120°C/250°F. It should smell intensely nutty.
Reduce heat to the lowest setting. Add the mini marshmallows to the pot, reserving exactly one cup of the marshmallows for later. Stir continuously with a silicone spatula until completely melted and smooth.
Remove the pot entirely from the heat source. Immediately stir in the vanilla extract and flaky sea salt until well combined.
Pour the crispy rice cereal and the reserved one cup of mini marshmallows into the pot. Fold gently but thoroughly from the bottom up until every piece of cereal is coated in the sweet marshmallow web.
Transfer the coated mixture into the prepared baking pan. Using a lightly buttered spatula or damp fingertips, very gently coax it into an even layer. Sprinkle the top lightly with additional flaky sea salt.
Allow the treats to sit at room temperature to set before lifting them out using the parchment sling and cutting into squares.
Chef's Notes
- Reserving a cup of mini marshmallows to fold in off-heat creates distinct pockets of soft, gooey marshmallow that heavily contrast with the crispy cereal.
- Using fresh marshmallows is critical. Older, stale marshmallows have lost much of their moisture content and will resist melting smoothly, leading to a stiff and unyielding final product.
- Always remove the pot from the heat before adding the vanilla extract to prevent the volatile flavor compounds from flashing off and evaporating.
- Browning the butter boils off its water content, meaning the final treats will be slightly firmer and have a longer shelf life at room temperature without turning the cereal soggy.
Storage
Freezer: 1 month — Wrap individual squares tightly in plastic wrap, then place in an airtight container or zip-top bag.
Troubleshooting
The treats are rock hard and difficult to chew
Cause: Marshmallows were cooked over too high heat, boiling the sugar, or the mixture was pressed too firmly into the pan.
Fix: Microwave individual squares for 5 to 8 seconds just before eating to temporarily soften them.
Prevention: Always melt marshmallows on the lowest possible heat setting and use the lightest touch when pressing the mixture into the pan.
Butter burned instead of browning
Cause: Heat was too high after the water evaporated from the butter, scorching the milk solids.
Fix: Cannot be fixed. Discard burned butter and start over to avoid an acrid, bitter taste.
Prevention: Watch the butter carefully once the foaming subsides, swirl constantly, and use a light-colored pot so you can see the color change.
Cultural Context
Originally created in 1939 by Kellogg Company employees Malitta Jensen and Mildred Day, Rice Krispies Treats were designed as a fundraiser for Camp Fire Girls. The addition of browned butter and flaky salt is a modern culinary evolution that balances the intense, flat sweetness of the original recipe with deep, savory, nutty caramel notes.
