These Rice Krispies treats are huge, perfectly gooey, and even have some non-melted marshmallows mixed in!
I’m not sure if it was a legit pregnancy craving, but for a solid two weeks all I really, really wanted was a perfect, gooey Rice Krispie treat. More specifically, I wanted a massive, bakery-style Rice Krispie treat. I’ve had amazing ones from Noodles & Company (ahhh those baskets of treats at the counter when you order are impossible to resist!), and our grocery store’s bakery started selling huge ones dipped in chocolate. Ahhhhh…
I’ve made countless Rice Krispies treat recipes over the years, but still hadn’t found THE ONE when it came to plain and simple Rice Krispies treats. Well, this is absolutely it. Hands down, 100%, best ever.
I’ve run the gamut on Rice Krispies treats formulas… the worst is when you bite into one and nearly cut the roof of your mouth because there isn’t nearly enough buttery marshmallow glue. Conversely, I’ve also tried recipes that have resulted in puddles of marshmallow at the bottom of the pan because there was just too much and the ratios were off.
This, however, this is perfection. I tweaked the recipe from Cookies and Cups to make a large pan full of enormous Rice Krispies treats, and they were met with a houseful of oooh’s, ahhh’s and mmmmm’s.
I mean, LOOK at that marshmallow stretch!
I’ll never turn down a Rice Krispie treat, but these? I craved them for days after they were gone. Luckily they only take like 10 minutes to make, so I should probably just grab some marshmallows and get melting 
Three years ago: Homemade Marshmallow Creme
Four years ago: Key Lime Pie
Ultimate Bakery-Style Rice Krispies Treats
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Yield: 12 large treats
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
These Rice Krispies treats are huge, perfectly gooey, and even have some non-melted marshmallows mixed in!
Ingredients:
10 tablespoons (142 grams) unsalted butter
20 cups (850 grams) miniature marshmallows, divided
1 teaspoon kosher salt
½ teaspoon vanilla extract
12 cups (317 grams) Rice Krispies cerealDirections:
1. Line a 9x13-inch baking dish with foil, then coat with non-stick cooking spray; set aside.
2. In a large saucepan or stockpot, melt the butter and 16 cups of the miniature marshmallows over low heat until the marshmallows are just melted. Stir in the salt and vanilla to combine. Remove the pan from the heat, add the Rice Krispies and mix until it is completely and evenly coated with the marshmallow mixture. Stir in the additional 4 cups of miniature marshmallows.
3. Turn the mixture out into the prepared pan and, using a wooden spoon or spatula that has been coated in non-stick cooking spray, press the mixture firmly into a packed, even layer. Allow to set at room temperature for at least 30 minutes. Using the foil, remove the treats from the pan and slice into squares. Leftover Rice Krispies treats should be stored in an airtight container at room temperature for up to 3 days.
Note: You will need three (10-ounce) bags of miniature marshmallows for this recipe.
(Recipe adapted from Cookies & Cups)
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