Bakery-Style Giant Rice Krispie Treats Recipe
This recipe for Bakery-Style Giant Rice Krispie Treats elevates the classic marshmallow cereal snack with a rich browned butter base and sweetened condensed milk, creating gooey, flavorful, and extra chewy treats. Chunks of unmelted mini marshmallows add delightful texture, making this an indulgent and nostalgic dessert that’s perfect for sharing or enjoying as a giant portion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 9 giant servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Wet Ingredients
- 12 tablespoons butter
- ¾ cup sweetened condensed milk
- 1 ½ teaspoon vanilla extract
Marshmallows
- 10 ounces mini marshmallows (for melting)
- 6 ounces mini marshmallows (unmelted)
Dry Ingredients
- 9 cups Rice Krispies cereal
Instructions
- Brown the butter: Set your stovetop to medium heat and melt 12 tablespoons of butter in a pan or Dutch oven. Stir frequently until the butter turns a dark gold or amber color and emits a nutty aroma. Small brown bits appearing in the butter are a good indication of browning and add flavor. This step is optional but highly recommended for a richer taste.
- Add condensed milk and vanilla: Once the butter is browned or just melted, stir in ¾ cup of sweetened condensed milk and 1 ½ teaspoons of vanilla extract. Mix well until fully combined. Reduce the heat to medium-low to prevent burning.
- Melt marshmallows: Add 10 ounces of mini marshmallows to the butter and condensed milk mixture. Stir continuously until the marshmallows melt completely and the mixture becomes smooth and glossy.
- Combine with Rice Krispies: Add all 9 cups of Rice Krispies cereal to the melted marshmallow mixture. Stir gently but thoroughly to coat all cereal pieces evenly. If your pan is too small, transfer the melted mixture to a large mixing bowl and then fold in the cereal.
- Add unmelted marshmallows for texture: Fold in the remaining 6 ounces of mini marshmallows. Be careful that the mixture is not too hot at this point, or the marshmallows will melt; the goal is to retain their shape to add chewy texture to the treats.
- Press into the pan and smooth: Butter a 9×13 inch dish and carefully pour the Rice Krispie mixture into it. Take a piece of parchment paper and gently press it over the top of the mixture to smooth it out evenly.
- Cool and cut: Allow the treats to cool completely for at least one hour to set properly. Once firm, cut into 9 large squares for giant Rice Krispie treats, or any desired number of smaller servings.
Notes
- For best flavor, don’t skip the step of browning the butter, but if short on time, simply melt it.
- Using sweetened condensed milk boosts richness and chewiness in these treats.
- Unmelted marshmallows added at the end provide a nice contrast in texture.
- Allow sufficient cooling time to help the treats set and cut cleanly.
- For easier mixing, use a large bowl if your cooking pot isn’t big enough.
- Store any leftovers in an airtight container at room temperature for up to 3 days for best freshness.
