The Best Gooey Rice Krispie Treats

I’m just going to say it: these are the best gooey Rice Krispie treats I’ve ever had.

They’re buttery, sweet, and most importantly? They are perfectly soft and chewy in the middle.

There are no hidden veggies. No protein powder. No “better-for-you” swaps. I’m not even going to pretend. What they will bring you, however, is pure, nostalgic joy. These are the kind of homemade Rice Krispie treats that disappear before they’ve fully cooled.

And yes… there’s a secret ingredient.

Obviously, Rice Krispies are the main character. However, the real star might actually be the butter. We’re browning it, which immediately adds a deep, nutty flavor that takes this simple dessert to the next level.

Then we add vanilla for warmth. And finally… the magic-maker.

Sweetened condensed milk.

That’s it. That’s the secret ingredient that makes these the softest Rice Krispie treats you’ll ever make. It creates a silkier texture, richer flavor, and that ultra-gooey bite everyone loves.

If you’re ready for the ultimate nostalgic dessert upgrade, here’s exactly how to make them.

You’ll need:

Equipment

Dutch oven or large pot
9×13-inch baking dish, lightly oiled
Parchment paper

Ingredients:

12 tablespoons butter
¾ cup sweetened condensed milk
2 teaspoons vanilla extract
10 ounces mini marshmallows (for melting)
10 ounces mini marshmallows (left unmelted)
9 cups Rice Krispies cereal

How to Make Gooey Rice Krispie Treats

Brown the Butter: First, melt the butter over medium heat in a large pot. Stir frequently until it turns amber and smells nutty. The brown bits at the bottom? That’s flavor…don’t skip this step. Because browned butter deepens the flavor, it’s what separates these from traditional Rice Krispie treats.
Add Sweetened Condensed Milk + Vanilla: Once browned, stir in the sweetened condensed milk and vanilla until smooth. Then reduce heat to low. As a result, the mixture becomes richer and silkier than a classic marshmallow base.
Melt the Marshmallows: Add 10 ounces of mini marshmallows. Stir constantly until completely melted and smooth. Meanwhile, keep the heat low so nothing scorches.
Mix in the Cereal: Add the Rice Krispies cereal and stir until evenly coated. Work quickly, but gently.
Fold in Extra Marshmallows: Next, fold in the remaining 10 ounces of marshmallows. These create soft, gooey pockets throughout the bars — which is exactly what we want.
Press Into Pan: Line your baking dish with parchment paper and lightly oil it. Then transfer the mixture and gently press it down.
- Pro tip: don’t pack them too tightly. If you press too hard, they’ll turn dense instead of soft.
Cool & Slice: Let set for 20–30 minutes. After that, slice into squares and try not to eat three immediately…No promises.

If You Want to Take Them Over the Top

Highly recommend:

A sprinkle of flaky sea salt
Drizzling melted chocolate over the top
Mixing in mini chocolate chips once slightly cooled

In addition, you could even press a layer of melted peanut butter on top before slicing for a next-level treat.

Rice Krispie-Making Must-Haves:

SHOP All MY FAVORITE KITCHEN ITEMS

These store beautifully covered at room temperature for a few days…if they last that long. However, they’re at their best within the first 48 hours when they’re ultra-soft.

If you make them, I absolutely need to see. Snap a pic, tag me (@evashockey), and tell me if you kept them classic or added your own twist.

And while you’re in the baking mood, you can check out my Easy Cinnamon Rolls or my White Chicken Chili for more comfort-food favorites.

Need some more recipe ideas!?

Check out my recipes below to find your next yummy dessert, quick & easy dinner, and maybe even a fun cocktail for your next girls night! And if you aren’t already, make sure you are subscribed to my email list — lots of recipes coming for y’all!!