Sweet and salty rice krispy treats made with a combination of golden grahams, rice crispies and lots of gooey marshmallows.
It’s almost summertime and Golden Graham Rice Krispie Treats are the perfect, easy summer dessert! I love to take these camping, make them for 4th of July and backyard BBQs because they are easy to transport. A bonus is they aren’t too messy for my kids.
I find that both kids and adults enjoy this elevated version of the classic rice crispy treat.
I was originally introduced to adding golden grahams to rice krispie treats by the talented blogger at Wood and Spoon. After making her recipe for a few years, I have gradually modified it to have a little less butter and more golden grahams.
Some recipes for rice krispies call for as much as two sticks of butter. To me, butter is expensive, not to mention high in calories. I wanted to adjust the recipe to where the treats would still have that rich butter flavor, but not be quite as expensive or have as many calories. This is the result.
Ingredients
- Butter – Uses less than 1 stick of unsalted butter. Lightly brown butter for a richer flavor.
- Marshmallows – This recipe has lots of marshmallows and uses a 16 oz. bag of marshmallows. If you have a little less than that, the treats will still turn out.
- Salt – A pinch of salt adds balance to the sweet treat.
- Vanilla Extract
- Golden Grahams Cereal
- Rice Crispies Cereal
How to Make
- Coarsely crush 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 butter in large pot until lightly brown 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. Remove from heat.
- Stir in golden grahams, rice cereal and remaining 1 cup marshmallows. Stir until cereals are evenly coated. Press cereal mixture into a lightly greased 9 X 13 pan. Let cool before cutting.
Tips for making golden graham treats
- Be sure to use a big enough pan when you are making rice krispie treats on the stovetop. You need to be able to stir the cereal mixture without the ingredients spilling out.
- A wooden spoon works excellent for stirring the ingredients.
- For easier serving, line a 9 X 13 cake pan with lightly greased foil or parchment paper. This helps to easily remove the bars from the pan.
- Popular mix-ins include chopped Hershey Bars or chocolate chips.
- Sprinkle with festive sprinkles for a holiday treat. I like to serve these at 4th of July.
Serving and Storage
Serve treats at room temperature. Wait till they cool to cut. I think these taste best on the second day.
Store rice krispy treats at room temperature in an airtight container. For easier cutting you can line the 9 X 13 pan with foil or parchment paper so you can easily remove the treats to cut.
📖 Recipe
Golden Grahams Rice Krispie Treats
Ingredients
- 6 Tbsp. unsalted butter
- 16 oz. bag marshmallows divided
- ½ tsp. salt
- 1 tsp. vanilla extract
- 3 c. Golden Grahams Cereal coarsely crushed*
- 4 c. Rice Krispy Cereal
Instructions
- Melt butter in large pot over medium heat until melted and lightly browned (see note). Reduce heat to low and stir in marshmallows, reserving one cup, and salt. When marshmallows are almost all melted, stir in vanilla extract. Stir until marshmallow mixture is smooth.
- Turn off heat and stir in golden grahams, rice cereal and remaining 1 cup marshmallows. Stir until cereals are evenly coated. Press rice krispy into a lightly greased 9 X 13 pan. Let cool before cutting.
Notes
Recipe adapted from Wood and Spoon.
I hope you enjoy these gooey marshmallow golden graham treats, they are a summer favorite around here.
Cheers -
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