Sheet Pan Rice Krispies

These Sheet Pan rice krispies truly are the best rice krispie treats! With each bite, there's a perfect contrast between the crispiness of the cereal and the chewiness of the melted mini marshmallows. You'll love nuttiness from the brown butter and how the addition of sweetened condensed milk keeps them soft, chewy, and gooey for several days! Each bite of these rice krispies takes you on a journey to nostalgia and you'll have to much fun decorating each quadrant with your favorite toppings. These are so ideal for parties or serving a crowd and simple to transport right on your sheet pan. These rice krispies are pure bliss that transports you back to simpler times!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Resting time 1

Total Time 1 30

Servings squares

Calories 129kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1 1/2 cups unsalted butter
1, 14 oz. can sweetened condensed milk
2 Tbsp. vanilla extract
1 1/2 tsp. kosher salt use less salt if using table salt or a fine sea salt.
3, 10 oz. bags mini marshmallows, divided
15 cups Rice Krispie Cereal
toppings: candy, chocolate, sprinkles, etc.

US Customary - Metric

Instructions

Line a sheet pan with parchment and lightly grease the parchment with non stick spray, set aside.
Brown the butter: In a large light-bottomed Dutch oven over medium heat, melt the butter. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan, stir with a heat resistant spatula or wooden spoon and constantly stir and scrape so milk solids that are browning don’t stick. (These are what give brown butter it’s yummy flavor.)
1 1/2 cups unsalted butter
Add the condensed milk, vanilla, and salt. stir for 1 minute or until combined over medium-low heat.
1, 14 oz. can sweetened condensed milk, 2 Tbsp. vanilla extract, 1 1/2 tsp. kosher salt
Add 10 cups of the marshmallows (about 2 1/2 bags).
3, 10 oz. bags mini marshmallows, divided
Stir until melty and then remove from the heat.
Pour in the rice krispie cereal, working in increments if needed since it's quite a lot of cereal. (My Dutch oven is a 7 1/4 qt so it's pretty large. You may need to transfer this to a large bowl to get everything incorporated nicley).
15 cups Rice Krispie Cereal
Stir until incorporated.
Gently stir in the remaining 2 cups mini marshmallows. Stir gently and don't over mix because we want those pockets of marshmallow throughout.
Transfer the mixture onto the prepared sheet pan.
Gently press down using the back of the butter wrapper or a greased spatula. Be sure to lightly press instead of tightly compacting for best results, making sure it's in an even layer.
Add your favorite toppings, pressing them down gently so they stick. Allow to set up for 30-60 minutes before cutting. You can also pop in the fridge to get clean cuts. Be sure to cover them if leaving them out for longer than an hour. Enjoy!
toppings: candy, chocolate, sprinkles, etc.

Notes

Store in an air tight container at room temperature for up to 3 days.
Other ideas for toppings:
- Oreos! Crushed-up Oreos: golden or traditional!
- Circus animal cookies
- Make them festive with Christmas red and green sprinkles or M&Ms.
- Add different nuts on top, like salted pistachios or peanuts & chocolate!
- Drizzle Nutella or Biscoff cookie butter.
- Caramel and flaky sea salt.

Nutrition