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Bakery Style Giant Rice Krispie Treats

Every time I see Rice Krispie Treats in a bakery, they’re HUGE! And for some reason this makes them taste better. 🙂 I’ve been chasing after that rich, nutty, and vanilla flavor that you get from bakery krispie treats and how to make them so big.

I’m so excited by how this recipe turned out. My secret ingredients are browned butter, sweetened condensed milk, and salt. I will say upfront that these krispies are VERY soft and gooey, so they don’t hold as firm of a shape as some others. However, these are SO delicious and easy!

Bakery Style Giant Rice Krispie Treats

Kick your krispies up a notch!

  • 12
    unsalted butter
  • 3/4
    sweetened condensed milk
  • 1 1/2
  • 1
  • 10
    mini marshmallows (for melting)
  • 5
    mini marshmallows (unmelted)
  • 9
    Rice Krispies cereal

  1. First, brown your butter in your pan or dutch oven. To do this, set stove to medium heat. Melt butter, stirring frequently, until butter is a dark gold/amber color. It should smell nutty and there might be little bits of brown in your butter—that’s all good!

  2. Once the butter is browned, add sweetened condensed milk, vanilla, and salt. Stir until well combined. Turn down heat to medium-low.

  3. Add 10 ounces of mini marshmallows to the pot and stir with your butter/milk mixture until everything is melted and smooth.

  4. Add your Rice Krispies and stir until thoroughly combined. Then, add the remaining 5 ounces of marshmallows—you want these to keep their shape to add some texture, so be sure the Rice Krispie mixture isn’t so hot it will melt your marshmallows.

  5. Carefully pour the Rice Krispie mixture into a 9×9 dish. Take a piece of parchment paper and run it over the top of the dish to perfectly smooth out the Rice Krispies. You could also lightly spray the back of a spoon and smooth the top out that way.

  6. Wait a few hours until Rice Krispie treats are thoroughly cooled, then cut into desired number of servings. If you want GIANT treats, I think 9 is perfect.

Credits // Author and Photography: Keely Rust.

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