Alton Brown Rice Krispie Treats Recipe

This extra-crispy, ultra-gooey Alton Brown Rice Krispie Treats recipe is made with toasted cereal, nutty brown butter, and a double dose of marshmallows, coming together in just 40 minutes. The hero moment hits when you pour the melting marshmallows into the browned butter, releasing a deep, caramel-like aroma that instantly upgrades the childhood classic. I honestly can’t go back to the plain version after tasting how much depth the toasted rice adds.

The Secret To Getting It Right

What I learned making this version is that patience pays off in two specific places: toasting the rice and browning the butter. Most recipes just have you melt everything together, but Alton Brown insists on toasting the cereal in the pot first. This step, which I initially thought was overkill, actually reinforces the crunch so the treats don’t get soggy as quickly.

The second revelation was the ratio of marshmallows to cereal. This recipe calls for two full bags of marshmallows against a family-sized box of cereal, which sounds like a lot, but it creates a binder that is substantial rather than just sticky. My mistake the first time was not working fast enough when combining them; the mixture sets up quicker than standard batches, so have your pan (or box) ready.

Alton Brown Rice Krispie Treats Ingredients

• 1 (18-ounce) box Rice Krispies cereal (about 16 cups)
• 8 tablespoons (1 stick) unsalted butter, preferably high-quality like Kerrygold
• 2 (10-ounce) bags mini marshmallows
• 1/2 teaspoon kosher salt
• Nonstick cooking spray

How To Make Alton Brown Rice Krispie Treats

1. Toast the Cereal: Pour the Rice Krispies into a very large pot or wok (preserve the bag/box if you plan to use it for molding). Turn the heat to medium and cook, stirring frequently, for about 3-5 minutes until the cereal smells toasted and darkens slightly. Pour the cereal into a large heat-proof bowl and set aside.
2. Brown the Butter: In the same large pot, add the butter. Melt over medium heat, swirling the pan occasionally. Continue cooking until the butter foams, the milk solids turn golden brown, and it smells nutty (about 3-5 minutes).
3. Melt the Marshmallows: Reduce the heat to low. Immediately add the mini marshmallows to the browned butter. Stir constantly with a rubber spatula until the marshmallows are completely melted and smooth.
4. Add Salt and Cereal: Stir in the kosher salt. Add the toasted Rice Krispies back into the pot with the marshmallow mixture.
5. Combine Quickly: Fold the cereal into the marshmallow mixture gently but quickly until every piece is thoroughly coated. The mixture will be thick.
6. Press and Set: Transfer the mixture into a greased 9×13-inch baking pan (or pack it back into the greased cereal bag/box for the authentic Alton hack). Press gently to flatten—do not pack it down too hard or the treats will be dense. Let cool at room temperature for at least 1 hour before slicing.

Recipe Tips

• Don’t crush the cereal: When mixing the toasted rice with the marshmallows, fold gently. If you stir too aggressively, you’ll crush the delicate toasted grains and lose that signature airy texture.
• The Box Hack: Alton Brown famously molds these treats by spraying the inside of the empty cereal bag with oil and packing the mixture back in. It creates a giant block you can slice later and saves you from washing a pan.
• Butter matters: Since brown butter is the primary flavor driver here, use a European-style butter like Kerrygold. The higher fat content browns better and tastes richer than standard sticks.
• Check your dates: Stale marshmallows won’t melt into a smooth creme; they turn into a stiff, taffy-like mess. Ensure your marshmallows are fresh and soft before starting.

What To Serve With Rice Krispie Treats

These treats are rich and sweet, so they pair perfectly with a cold glass of milk to cut through the sugar. For a more grown-up pairing, serve them alongside black coffee or an espresso, as the roasted coffee notes complement the browned butter beautifully.

How To Store

Store these treats in an airtight container at room temperature for up to 3 days. Do not refrigerate them, as the cold temperature will make the marshmallows hard and the butter waxy. If you used the box hack, you can simply clip the bag shut.

FAQs

• Can I use salted butter? Yes, but reduce the added kosher salt to a pinch. The salt is crucial to balance the sweetness of the double portion of marshmallows.
• Why do I have to toast the cereal? Toasting the rice removes residual moisture and deepens the flavor profile, making the cereal taste more like caramelized grains than just puffed rice.
• Can I make a smaller batch? You can halve the ingredients (9 oz cereal, 4 tbsp butter, 10 oz marshmallows) and press into an 8×8 inch pan if the full family-size batch is too much.
• Why are my treats hard? Hard treats usually happen because the marshmallows were overcooked or the mixture was pressed too firmly into the pan. Melt the marshmallows on low heat just until smooth.

Nutrition

• Calories: 375 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 220mg
• Total Carbohydrate: 72g
• Protein: 3g

Try More Recipes:

• Alton Brown Rice Pudding Recipe
• Alton Brown Black Beans And Rice
• Alton Brown Baked Brown Rice Recipe