Our marshmallow fluff rice krispie treats are buttery, extra gooey, and loaded with marshmallows, marshmallow fluff, and extra mini marshmallows!Once you make these decadent, gourmet rice krispie treats, you’ll never make them any other way again.
two10-ouncebags mini marshmallowsabout 12 cups, divided
10tablespoonsbutter
1teaspoonvanilla
1 ½teaspoonssalt
one12-ouncebox Rice Krispies cerealabout 12 ½ cups
27-ouncecontainers of marshmallow fluffabout 4 ½ cups (or one 13 ounce container)
Instructions
In a very large saucepan over low heat (see notes) melt butter completely. Once melted, add in 9 cups of mini marshmallows (set aside 3 to mix in later) and coat in butter. Keep stirring until butter and marshmallows are completely melted, then remove from heat.
Add in salt, vanilla, and marshmallow fluff, and mix until the marshmallow fluff is completely incorporated. If you have a few small chunks of marshmallow fluff that’s okay.
Stir in the Rice Krispies cereal and reserved 3 cups of mini marshmallows until completely coated.
Line a 9x13 pan with parchment paper or foil and spray with cooking spray. Pour all of the mixture into the 9x13 pan. Using the back of the spoon evenly distribute the mixture throughout the pan. Spray your hands with cooking spray (so the mixture doesn’t stick to your hands) and gently press the mixture down so the treats have a smooth surface. Let cool and set. Then slice and enjoy!
Video
Notes
If you don’t have a very large sauce pan, you can either melt the butter and marshmallows down in the largest saucepan you have and then pour them into a large mixing bowl or you can microwave them in a large microwave-safe bowl and then into a large mixing bowl to mix in the cereal.
You’ll see in my video I add the marshmallow cream after melting the marshmallows. I used to always do it this way. More recently I’ve started adding the marshmallow cream to the melted butter and marshmallows—it’s easier and I haven’t noticed a difference in texture.
Let these marshmallow fluff rice krispie treats cool completely before slicing into or covering. It will take about 30 minutes. Once cool, keep them covered with plastic wrap or aluminum foil to maintain their soft, gooey texture! If left uncovered for extended periods of time they’ll start to dry out.