There’s something about a pan of rice krispies that brings out the inner childlike joy in us. They’re nostalgic, addictingly gooey, and somehow always disappear faster than you expect.

These Brown Butter Lucky Charms Rice Krispie Treats are soft, chewy, and packed with buttery, caramel-like flavor thanks to the browned butter. The extra cup of marshmallows folded in at the end gives you those gorgeous pockets of mallow, while the colorful Lucky Charms marshmallows add that signature crunch and pop of color on top.

They’re perfect for spring gatherings, bake sales, birthday parties, or honestly just because you want something fun and festive on your counter. I’ll be making these for St Patty’s Day with extra pot of gold mallows, but honestly? Considering how quickly they disappeared from my countertop these might need to be a monthly treat.

If you grew up loving classic Rice Krispie treats, this is the upgraded version you didn’t know you needed.

Tips for the Best Rice Krispie Treats

1. Brown the butter (and watch it closely).

Brown butter adds a deep, almost caramel-like flavor that adds a slight salty nuttiness to balance out the sweetness of the treats. Use a light-colored pan so you can clearly see when the milk solids turn golden brown. The difference between browned and burnt happens fast, so stay close to the stove once it starts bubbling.

2. Let the butter cool slightly before adding marshmallows.
If the pan is too hot, the marshmallows can overheat and seize, which leads to hardened krispie treats. How we avoid this is shutting off the heat when the butter has just browned, then we stir in the vanilla and salt. Once the bubbling has subsided, we add the pot back to low heat before adding the marshmallows.

3. Melt marshmallows low and slow.
Keep the heat on the lowest setting and stir constantly. Overheating the marshmallow mixture is one of the biggest causes of tough Rice Krispie treats.

4. Cereal ratio matters

I tested these a few times to get the right ratio of marshmallow to cereal and rice krispies to lucky charms. Using 50-50 rice krispies to lucky charms yielded a WAY too sweet rice krispie treat, and resulted in a crunchier treat (since lucky charms are harder than rice krispies). The ideal ratio for this is about 70% rice krispies, 30% lucky charms. You also don’t want to add the lucky charms until the heat is already off, as the lucky charms marshmallows can melt and disappear.

5. Fold in extra marshmallows at the end.
Stirring in a reserved cup of mini marshmallows after the cereal gives you those gorgeously delicious pockets of gooey mallows throughout the bars. They’ll soften slightly but still hold their shape for that perfect chewy texture.

6. Don’t compact the mixture.
When pressing the treats into the pan, be gentle. Lightly spread them into an even layer without packing them down. Pressing too firmly makes the bars dense instead of soft and airy. My mom taught me the importance of this, which is why I don’t think I’ve had a perfectly squared homemade treat in my life (lol).

7. Line your pan with parchment.
Marshmallows can leave a sticky mess, so to avoid this, make sure your pan is buttered and double lined with parchment paper for easy removal. Leave a 2-inch overhang on all sides so you can easily lift the whole slab out before cutting. It makes clean slicing so much easier and your future self will thank you.

8. Cut once completely cooled.
Let the treats set fully at room temperature before slicing, about an hour. Cutting too early can cause them to pull apart or lose their shape.

Troubleshooting 101

Why are my Rice Krispie treats hard?

The most common cause for hard treats is overheating the marshmallows, or cooking at too high of a heat. Marshmallows are mostly sugar, and when cooked at too high a heat, they firm up instead of staying soft and stretchy. Another common offender is packing in the treats too firmly into the pan, causing them to compact, which can make them hard and dense. To prevent this:

Keep the heat on low when melting the marshmallows.
Remove the pan from heat as soon as they’re melted.
Avoid pressing the mixture too firmly into the pan.

Browning the butter adds flavor, but make sure the pan isn’t overly hot before adding the marshmallows (residual heat can overcook them quickly).

Why are my marshmallows disappearing into the mix?

If you love those gooey marshmallow pockets, timing matters. Stir in the reserved cup of mini marshmallows after the cereal is added and remove from heat immediately. They should soften slightly but still hold their shape.

You also do not want to add the lucky charms cereal until the very end, once you have shut off the heat. Adding too early can cause the Lucky Charms marshmallows to melt and disappear into the mix.

Frequently Asked Questions

Can I use only Lucky Charms instead of mixing with Rice Krispies?

You can, but the texture will be much sweeter and crunchier since Lucky Charms cereal is coated and thicker. For the best chewy texture and balanced sweetness, I recommend keeping the base primarily crisped rice cereal and folding in Lucky Charms for flavor and color. You can also 5 cups of Rice Krispie cereal and just use the Lucky Charms marshmallows to dot the tops.

Can I make these in a 9×13” pan?

Yes! Just double the recipe and follow the same instructions for a 9×13”. It will make about 24 squares (they will be a bit thicker, so cut into smaller squares to accommodate).

How do I keep Rice Krispie treats soft?

Melt marshmallows over low heat
Don’t overcook the mixture
Don’t press them too firmly into the pan
Store in an airtight container or ziplock at room temperature

Can I make these ahead of time?

Yes! They stay soft for 3–5 days in an airtight container at room temperature. For the freshest texture, press a piece of parchment or plastic wrap directly against the surface before sealing to prevent them from drying out.