Honey Butter Rice Krispies Tteok Treats

published May 11, 2022
Honey Butter Rice Krispies Tteok Treats Recipe

This fun treat features a chewy sweet rice cake sandwiched between layers of buttery, honey-sweetened Rice Krispies treats.

Makes16 squares

Prep10 minutes

Cook10 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Perry Santanachote

This recipe is part of Kitchn 100 — the hundred recipes you need right now. Check out all of the amazing dishes, from Kitchn and beyond, here.

I came to Rice Krispies Treats later in my life because we never made them at home, and the packaged ones served at my school cafeteria were way too saccharine for my liking. But after a few recipes helped me to see all that the treat can be, it’s not an exaggeration to say I’ve become an RKT fangirl, and not for the reasons you may think. 

Yes, the texture of the treat is much appreciated, but what impresses me the most is how the recipe can take on various flavors. Said flavor can cling onto the gooey marshmallow that typically binds the treat together or, as I’ve learned, can stand in for it altogether. Great non-marshmallow binders include peanut butter, tahini, or honey. 

In this recipe, I opt for honey butter, which is a combination I associate with Korean comfort food. Nothing beats a chip, scone, or chicken wing soaked in toasty, treacly honey butter. Plus, honey butter is super simple to make (melt honey and butter) and makes everything taste good.

Credit: Perry Santanachote

To make the honey butter RKT, I bring sugar, honey, butter, and salt to a boil, then stir in the cereal. Half of that mixture is pressed into the bottom of the pan and the rest goes on top of another layer that represents who I am: tteok.

Right now you might be picturing those cylindrical rice cakes found in Korean tteokbokki recipes, but I’m talking about its sweeter counterpart. This type of tteok comes in a hodgepodge of shapes and sizes, and is served plain or dressed with sweet fillings or coating.

Sandwiching the sweet, bouncy tteok between two layers of honey butter Rice Krispies Treats creates a snack that teeter-totters between crispy and chewy while staying true to my Korean American identity through each and every fun bite.

Honey Butter Rice Krispies Tteok Treats Recipe

This fun treat features a chewy sweet rice cake sandwiched between layers of buttery, honey-sweetened Rice Krispies treats.

Prep time 10 minutes

Cook time 10 minutes

Makes 16 squares

Nutritional Info


  • 1 cup


  • 3/4 cup

    mochiko rice flour, preferably Koda Farms Blue Star Mochiko

  • 1/4 cup

    plus 2 tablespoons granulated sugar, divided

  • 1/3 cup


  • 5 tablespoons

    unsalted butter

  • 1/2 teaspoon

    kosher salt

  • 4 cups

    toasted rice crisp cereal, such as Rice Krispies

  • Flaky salt, for garnish


  1. Line an 8x8-inch baking pan with plastic wrap, leaving a generous overhang on every side.

  2. Place 1 cup water, 3/4 cup mochiko rice flour, and 2 tablespoons of the granulated sugar in a medium microwave-safe bowl and stir with a flexible spatula until no clumps remain. Cover and microwave on high for 1 minute.

  3. Remove the bowl from the microwave, stir, and scrape down the sides. Microwave for 1 minute. The dough should feel supple but still sticky. If it still feels too wet, microwave for 30 seconds to 1 minute more. Let the dough cool slightly while you prepare the rice cereal mixture.

  4. Place the remaining 1/4 cup granulated sugar, 1/3 cup honey, 5 tablespoons unsalted butter, and 1/2 teaspoon kosher salt in a large saucepan oven. Cook over medium heat, stirring frequently, until the mixture comes to a boil, 2 to 3 minutes. Remove the pot from the heat. Add 4 cups toasted rice crisp cereal and stir until evenly coated.

  5. Transfer half of the mixture into the baking pan. Press down with a spatula into a flat, even layer. Transfer the mochiko dough on top and spread it evenly over the rice cereal layer. Top with the remaining rice cereal mixture and press into an even layer.

  6. Lightly coat your hands with butter or water. Gently press on the top of the slab with your hands to flatten into a very even layer. Wrap the overhanging plastic wrap over the slab and press down with your hands once more to flatten. Refrigerate until set, about 3 hours.

  7. Remove the slab from the pan, uncover, and place on a cutting board. Garnish with flaky salt and cut into 16 squares.

Recipe Notes

Mochiko substitute: If you cannot find mochiko flour, you can use glutinous rice flour instead. The most common brand to carry it at any Asian grocer will be Erawan.

Storage: The squares can be stored in an airtight container at room temperature for up to 2-3 days.