The perfect Rice Krispies treats do exist, and they're packed with extra crunch and sweet and salty elements. And if you press them all into a 9x9 pan, you'll get tall treats just like what you'd find at a deli. Here are my tricks:
Brown your butter before adding the marshmallows for extra depth of flavor.
Use big marshmallows to hold everything together and don't let them melt all the way.
Add salty elements, like pretzels and tortilla chips, for extra crunch.
Fold in mini marshmallows at the end (you can add chocolate chips, too!).
Let cool before slicing, then dive in!
Ingredients
1/2 cup (1 stick) unsalted butter
12 oz. bag large marshmallows
1 teaspoon vanilla paste
1 teaspoon salt
12 oz. box Rice Krispies
1 cup crushed pretzels
1 cup crushed tortilla chips
3/4 cup mini marshmallows, divided
Directions
Heat a large pot over medium-high heat. Add the butter and swirl occasionally until brown flecks form and it smells slightly nutty.
Stir in the big marshmallows, vanilla, and salt. Stir to combine and prevent the marshmallows from sticking to the bottom as they melt.
Remove the pot from heat once the marshmallows are mostly melted.
Fold in the Rice Krispies, pretzels, tortilla chips, and 1/2 cup mini marshmallows, so everything is evenly coated with the melted marshmallows.
Line a 8x8 baking pan with parchment paper and transfer the mixture into the pan. Add the remaining mini marshmallows on top. Place a sheet of parchment on top and press the treats into the pan.
Sprinkle with salt and let cool for about an hour before slicing. Store any leftovers in an airtight container.
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