How do you make Ultimate Rice Krispies Bars even better? Start with the best recipe for Rice Krispies Treats - bakery-style, thick, soft, and gooey with extra marshmallows in every bite - dipped in chocolate-butterscotch-peanut butter or white chocolate, and then sprinkled with sprinkles suited for any occasion.
Total Time
1hr 30min
0.0
0 Ratings
Author: Snowflakes & Coffeecakes
Servings:
12
Ingredients
•
to taste
Pink Candy Melts
•
to taste
Sprinkles
•
to taste
M&M's® Milk Chocolate Minis
Ultimate Rice Krispies Treats
•
2/3
cup
Unsalted Butter
•
20
cups
Mini Marshmallows
, divided
•
1
tsp
Pure Vanilla Extract
•
as needed
Kosher Salt
•
12
cups
Rice Krispies® Cereal
Chocolate Topping
•
3/4
cup
Semi-Sweet Chocolate Chips
•
3/4
cup
Butterscotch Chips
•
4
Tbsp
Creamy Peanut Butter
•
1
cup
White Chocolate
Cooking Instructions
1.
Line a 9x13-inch pan with parchment paper or foil (with overhang on all sides of pan); spray with non-stick cooking spray; set aside.
2.
In a large non-stick stockpot or Dutch oven, melt the Unsalted Butter (2/3 cup) and Mini Marshmallows (16 cups) over low heat, stirring occasionally, just until the marshmallows are melted. Remove pan from heat. Stir in the Pure Vanilla Extract (1 tsp) and Kosher Salt (as needed).
3.
With a wooden spoon, stir in the Rice Krispies® Cereal (12 cups) and mix until the cereal is evenly coated. Then stir in the remaining Mini Marshmallows (4 cups).
4.
Pour the mixture into the prepared pan as evenly as you can. Spray the bottom of a large spatula with non-stick spray and press the mixture firmly into an even layer.
5.
Keep at room temperature for an hour. Using the edges of the parchment paper or foil, pullup and remove the treats from the pan. Spray a large knife with non-stick cooking spray and cut treats into 24 large squares.
6.
For the white chocolate topping, melt White Chocolate (1 cup) in a microwave oven in a small microwave-safe bowl at 50% power in 1 minute increments, stirring between each minute until melted and smooth.
7.
For Chocolate, place Semi-Sweet Chocolate Chips (3/4 cup) and Butterscotch Chips (3/4 cup) in a microwave oven at 50% power in 1-minute increments, stirring between each minute just until melted and smooth; stir in Creamy Peanut Butter (4 Tbsp) until well blended and silky.
8.
Melt the Pink Candy Melts (to taste) to make a drizzle.
9.
Dip the top of each cut square into the melted chocolate, place on a baking sheet and sprinkle with Sprinkles (to taste), M&M's® Milk Chocolate Minis (to taste), or drizzle with candy melts. Allow chocolate topping to firm up at room temperature before serving.
10.
Store in an airtight container at room temperature, or wrap individually in plastic wrap for easy serving.
Author's Notes
Yields 24 bars.
You will need 3-1/2 (10 oz.) bags of mini marshmallows for this recipe.
You can eliminate the extra four cups of extra marshmallows that are added in at the end, with no other changes made to the recipe.
Don’t refrigerate these bars! They will harden and dry out.
Nutrition Per Serving
CALORIES
685
FAT
22.7 g
PROTEIN
7.8 g
CARBS
112.6 g
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