These Golden Graham Rice Krispie Treats are sweet, salty, and easy to make. Made with Golden Grahams cereal, crispy rice cereal and plenty of marshmallows for a tasty no-bake treat.
Unlike traditional Rice Krispie Treats, these combine crispy rice cereal, Golden Grahams, and a handful of marshmallows stirred in at the end. The result is a soft, gooey treat with a little extra crunch and flavor from the graham cereal. I haven't looked back since adding Golden Grahams to these, and I find that both kids and adults enjoy this elevated version of the classic treat.
These Golden Graham Rice Krispie Treats are an easy dessert that works any time of year. I love to take these camping, make them for 4th of July and backyard BBQs because they're easy to transport and aren't too messy for my kids. They're also a fun holiday treat with sprinkles mixed in or a simple dessert for parties.
Ingredients
- Butter: I use unsalted butter. You can lightly brown the butter for a richer, slightly nutty flavor.
- Marshmallows: You'll need one 16-ounce bag of marshmallows. I reserve 1 cup to stir in, which gives you little pockets of marshmallows throughout the treats.
- Salt: A pinch of salt adds balance to the sweet treat.
- Vanilla Extract
- Golden Grahams Cereal: Coarsely crush the cereal so you have a mix of larger pieces and smaller crumbs.
- Crispy Rice Cereal
How to Make
- Coarsely crush the Golden Graham cereal. I like to place it in a Ziploc bag and press down with a measuring cup. You still want there to be chunks of golden grahams, the smaller pieces just help it all mix together.
- Melt the butter in large pot over medium-low heat. Reduce heat to low and stir in marshmallows, reserving one cup, and salt. When marshmallows are almost all melted, stir in vanilla. Stir until marshmallow mixture is smooth.
- Turn off the heat and stir in cereals and remaining 1 cup marshmallows. Stir until the cereals are evenly coated. Press cereal mixture into a lightly greased 9x13-inch pan.
Tips on Making Golden Graham Treats
- Use a large pot. You'll be mixing a fairly large amount of ingredients and need to be able to stir the cereal mixture without the ingredients spilling out.
- Line the pan for easy removal. Line your 9×13-inch pan with parchment paper or foil, leaving some overhang on the sides. This makes it much easier to lift the treats out and cut them.
- Don't press mixture down too firmly. Gently press the mixture into the pan. Packing it down too tightly can make the treats dense instead of soft and chewy.
- Crush the Golden Grahams, but not too much.
I like a mix of larger pieces and smaller crumbs so you get the Golden Grahams flavor and crunch throughout without losing the texture of the cereal.
Serving and Storage
Serve treats at room temperature. These are perfect for lunchboxes, portable desserts, after-school snack and parties. As tempting as it is, be sure to wait until they cool before cutting. I think these taste best on the second day, after the flavors have had a chance to come together.
Store prepared Golden Graham treats at room temperature in an airtight container for up to 5 days.
📖 Recipe
Golden Graham Rice Krispie Treats
Ingredients
- 6 tablespoons unsalted butter
- 1 (16-ounce) bag marshmallows, divided
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups Golden Grahams cereal, coarsely crushed
- 4 cups crispy rice cereal
Instructions
- Melt the butter in large pot over medium heat until melted. Reduce heat to low.
- Add the marshmallows, reserving 1 cup, along with the salt. Stir until the marshmallows are almost completely melted. Stir in the vanilla extract and continue stirring until smooth.
- Turn off the heat. Stir in the crushed Golden Grahams, rice cereal and remaining 1 cup of marshmallows. Stir until the cereals are evenly coated.
- Transfer the mixture to a lightly greased or lined 9×13-inch pan and gently press into an even layer. Let cool completely before cutting.
Notes
Recipe adapted from Wood and Spoon.
I hope you enjoy these gooey marshmallow golden graham treats, they are a favorite around here.
Cheers -
Alaine
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