I know what you’re thinking—Rice Krispie Bars? How different can one recipe be? Trust me: the ooey, gooey, buttery texture in the first bite tells the whole story.
The first time you make this version, you’ll likely retire your old recipe. These are, hands down, the best Rice Krispie Bars I’ve ever made. The balance of butter, marshmallow, and Rice Krispies is perfect.
For this recipe you need Kellogg’s Rice Krispies, Kraft Jet-Puffed large marshmallows, butter, and vanilla.
Start by melting 50 large Jet-Puffed marshmallows with 1/2 cup (one stick) of butter in a saucepan over low heat, stirring frequently until smooth.
Once the mixture is melted and smooth, remove from heat and stir in 1 teaspoon of vanilla.
Fold in 6 cups of Rice Krispies, stirring until the cereal is evenly coated with the marshmallow mixture. Press the mixture into a greased 9×13-inch pan and level it out.
If you want taller bars or need to serve a crowd, make a second batch and press it on top of the first for extra thickness.
Most Delicious Rice Krispie Bars EVER!
Ingredients:
- 50 Kraft Jet-Puffed large marshmallows
- 1/2 cup (1 stick) butter
- 6 cups Kellogg’s Rice Krispies
- 1 teaspoon vanilla
Instructions:
- Over low heat, melt the marshmallows and butter in a saucepan, stirring constantly until smooth.
- Remove from heat and stir in the vanilla.
- Add the Rice Krispies and mix until the cereal is thoroughly coated.
- Press the mixture into a greased 9×13-inch pan and level it out. Let cool, then cut into bars.
Extra tip: Pressing the mixture into the pan can get sticky. Lightly butter the back of a spoon or your hands to prevent sticking and achieve a smooth, even surface.
If you want to dress them up for a party, dip the bars in melted chocolate wafers and insert a stick for an elegant treat.
