5 Easy Ways to Make Rice Krispies Treats Even Better

While the classic marshmallow treat is pretty darn close to perfect, we knew a few mix-ins would make it over-the-top delicious. Here are five easy ways to upgrade everyone’s favorite back-of-the-box treat.

• The formula: All of these variations rely on the same basic formula: 1 (10-ounce) bag mini marshmallows, 6 tablespoons unsalted butter, 6 cups crispy rice cereal or a combination of cereal and crushed cookies, pretzels, or unsweetened coconut. All varieties are flavored with 1/2 teaspoon vanilla extract and 1/4 teaspoon kosher salt.
• The pan: We prefer to use an 8×8-inch baking pan, which makes for thick, bakery-style treats. Line with a parchment paper sling for easy removal.
• The toppings: Reserve a handful of mix-ins for decorating the top of the treats. After pressing the mixture into the pan, scatter sprinkles, press in pineapple chunks, or nestle pretzels onto the top of the treats for a festive presentation.
• Serving size: Each recipe yields 16 (2-inch) pieces.

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Stir in 1 (10-ounce) package mini marshmallows (about 4 cups), 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt until melted. Turn off the heat.

Gently fold in 4 cups rice crisp cereal (such as Rice Krispies), and 2 cups coarsely crushed chocolate sandwich cookies (such as Oreos), until completely coated. Transfer mixture to prepared pan and press into an even layer. Microwave 1/2 cup white chocolate chips in 15 second bursts until melted, stirring after each burst. Transfer chocolate to a zip-top bag and squeeze into one corner. Cut the corner off the bag, then drizzle chocolate over treats. Cool 1 hour before cutting into 16 squares.

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Reserve 1 cup from 1 (10-ounce) package mini marshmallows. Stir remaining marshmallows (about 3 cups), 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt into the butter until melted. Turn off the heat.

Gently fold in reserved 1 cup mini marshmallows, 4 cups rice crisp cereal (such as Rice Krispies), 2 cups coarsely crushed graham crackers, and 1/2 cup milk chocolate chips until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Stir in 1 (10-ounce) package mini marshmallows (about 4 cups), 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon kosher salt until melted. Turn off the heat.

Gently fold in 6 cups rice crisp cereal (such as Rice Krispies) and 1 cup rainbow sprinkles until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Once butter foams, watch it carefully until milk solids brown and emit a nutty aroma. Stir in 1 (10-ounce) package mini marshmallows (about 4 cups), 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt until melted. Turn off the heat.

Gently fold in 4 cups rice crisp cereal (such as Rice Krispies), 2 cups coarsely crushed mini pretzel twists, and 1/2 cup dark chocolate chunks or chips until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Stir in 1 (10-ounce) package mini marshmallows (about 4 cups), 2 tablespoons dark rum, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt until melted. Turn off the heat.

Gently fold in 5 cups rice crisp cereal (such as Rice Krispies), 1 cup shredded unsweetened coconut, and 3/4 cup chopped dried pineapple until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.