Toasted Marshmallow Rice Krispie Treats

5 from 3 votes

Toasted Marshmallow Rice Krispie Treats

Browning the butter adds a deep, rich flavor, while toasting the marshmallows creates a subtle campfire-like smokiness, making these toasted marshmallow rice krispie treats an irresistible twist on the classic. Best of all, they come together in under 20 minutes with just a few simple ingredients!

Prep Time15

Cook Time0

Rest time1

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 136kcal

Author: Callan Wenner

Equipment

9x13-inch pan
Parchment paper
Large pot
Rubber spatula
Kitchen torch

Ingredients

2, 10- oz bags mini marshmallows divided
¾ cup unsalted butter
2 teaspoons vanilla extract
½ teaspoon kosher salt
8½ cups Rice Krispies

US Customary - Metric

Instructions

Grease and line a 9x13” pan with parchment paper slings so the slices can be easily removed to cut.
Add all of the marshmallows to a large sheet pan and torch/toast* them to your liking.
2, 10- oz bags mini marshmallows
In a large pot or dutch oven, melt the butter over medium heat until it gets browned and toasty. It will melt, get foamy, and sizzle, and then you’ll see the milk solids start to get golden in color and smell nutty.
¾ cup unsalted butter
Remove from the heat and add half of the toasted marshmallows. Add the vanilla and salt and stir.
2 teaspoons vanilla extract, ½ teaspoon kosher salt
Put the pot back on the heat and stir until melted, then pour in the rice krispies and stir to evenly coat. I like to use a rubber spatula for this.
8½ cups Rice Krispies
Remove the pot from the heat, add the remaining toasted marshmallows, and gently fold them in. Don’t mash them up too much - we want them to remain as gooey pockets.
Transfer the mixture to the prepared pan and use the butter wrappers, a rubber spatula, or damp hands to press the mixture down gently into an even layer. Set uncovered at room temperature for 1 hour.
Use the parchment slings to remove the rice krispie treats from the pan then use a large chef's knife to cut the bars into squares.

Video

Notes

*If you don’t like burnt marshmallows, keep them lightly golden. If you enjoy fiery burnt marshmallows, you’ll likely also enjoy the rice krispies this way. I’m a big fan of flame-broiled marshmallows, so I lit them on fire during the toasting process to capitalize on that flavor.

Grease the knife lightly with butter or cooking spray so the marshmallows don’t stick to it while cutting the bars.

Store the bars covered at room temperature for 4-5 days.

Nutrition