Condensed Milk Rice Krispies Treats are a creamy, bakery-style twist on the classic dessert. Made with sweetened condensed milk, they’re softer, richer, and irresistibly chewy.
I love exploring new baking trends, but I’ll admit I’m late to the party on this one. This new take on Rice Krispies Treats has been around for a while. But for some reason, I’ve only just tried it. It’s the same treat you know and love, but with the addition of sweetened condensed milk. These are often called “bakery-style” cereal treats because they’re softer, creamier, and cut into large, thick bars, just like you’d find in a bakery!
The Magic Ingredient
To get started, grab a large stockpot and melt ¾ cup of unsalted butter over medium heat. Once melted, pour in 1 cup of sweetened condensed milk and add a tablespoon of vanilla bean paste (or vanilla extract). Stir everything together until the mixture is smooth.
I tested this recipe with different ratios of condensed milk. First, 1/2 cup, then 3/4 cup. But the cereal to milk ratio that tasted best was 10 cups cereal to 1 full cup of sweetened condensed milk. This amount also gave a soft yet slightly chewy texture. (See recipe notes for tweaks.)
Melt and Mix
Reduce the heat to medium-low and add a bag (10 ounces) of mini marshmallows to the pot. Stir constantly to ensure the marshmallows melt evenly and combine with the buttery, sweetened condensed milk mixture.
Once the mixture is fully melted and smooth, pour in 10 cups of Rice Krispies cereal. Stir with a sturdy spatula, folding the cereal from the bottom of the pot to coat it completely. You’re aiming for every last rice puff to be coated in the gooey marshmallow mix.
Pack in a 13×9
Prepare a 13×9-inch glass baking dish by greasing it generously with cooking spray or softened butter. Transfer the sticky cereal mixture into the dish. Using a piece of parchment paper or buttered hands, gently press the mixture into the pan. Be careful not to pack it too firmly; you want these bars to stay light and soft.
Cut into Large Bars
Once the mixture has set (about 1 hour), turn the slab out of the pan onto a work surface. For bakery-style portions, cut the slab into five even sections width-wise, then once lengthwise down the center. You’ll end up with 10 large, rectangular bars that are perfect for sharing (or not).
The Verdict
These are so good! The sweetened condensed milk adds a creamy richness that makes them softer and less marshmallow-stretchy than the original. And – full disclosure – they’re not as crisp as traditional treats. But still chewy and delicious. The appeal lies in the soft texture and the flavor the sweetened condensed milk brings to the table.
If you love bakery-style desserts, then Condensed Milk Rice Krispies Treats are a must-try. This recipe is an easy way to elevate a nostalgic favorite.
If you try it, I’d love to know what you think! Some of my taste-testers loved them, but others are loyal to the original. Me? I’ve never met a Krispies Treat I didn’t like.
Related recipe: Fruity Pebbles Crispy Treat Cake
Condensed Milk Rice Krispies Treats
Condensed Milk Rice Krispies Treats are a rich and creamy twist on the classic. Sweetened condensed milk adds a bakery-style softness and chewiness to these large, indulgent bars. They’re easy to make with just 5 ingredients and perfect for any occasion!
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13×9 inch pan
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parchment paper
- Cooking spray or butter for the pan
- 3/4 cup salted butter (1 1/2 sticks)
- 1 cup sweetened condensed milk
- 1 tablespoon vanilla bean paste or vanilla extract
- 10 oz. mini marshmallows 1 bag
- 10 cups Rice Krispies cereal
- 1/2 cup sprinkles optional
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Coat a deep 13×9 inch pan with cooking spray, or butter the pan with softened butter; set aside.
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In a large stockpot, melt the butter over medium heat. Add the sweetened condensed milk and vanilla bean paste. Stir well until combined. Reduce the heat to medium-low.
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Add the mini marshmallows. Stir constantly until the marshmallows are completely melted and combined with the other ingredients.
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Remove the pan from the heat and immediately add the Rice Krispies cereal. Mix the cereal into the melted marshmallow mixture, turning it over from bottom to top to coat all of the cereal.
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Pour the mixture into the prepared pan. Press the treat mixture into the pan using a piece of parchment paper on top, or with buttered hands. Gently press into the pan – don’t pack it too firmly. Add sprinkles to the top, if using.
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Let set for 1 hour, or until completely cooled before turning the block out and slicing into bars. You can also place the pan in the refrigerator to speed setting and to firm the block of cereal treats for the neatest slices. Please note that chilling too long can make the treats firmer than intended, so they should be brought to room temperature before serving.
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For large, bakery style treats, slice the slab into five even sections width-wise, then once down the center lengthwise to create 10 large rectangular bars.
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Store the treats in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place to prevent melting or stickiness.
- Butter: This recipe uses salted butter to enhance the flavor of the treats, but you can also use unsalted butter. If using unsalted butter, simply add 1/8 teaspoon of salt to the melted butter and sweetened condensed milk mixture.
- Sweetened Condensed Milk: The amount of sweetened condensed milk can be adjusted to tweak the texture of the treats. Using the full 1 cup makes them ultra-creamy and soft, while reducing it to ¾ cup or ⅔ cup creates a firmer, slightly less rich treat. Experiment with the amount to find your perfect balance!
- Refrigeration: For longer storage, refrigerate the treats in an airtight container for up to a week. Let them come to room temperature before serving for the best texture.
- Size Variations: If you prefer smaller portions, cut the slab into 20 smaller squares instead of 10 large bars.