Desserts
Transform classic Rice Krispies treats into a decadent, infused dessert with this cannabutter Rice Krispies recipe—where creamy, melty pot magic meets a subtle, uplifting kick. The secret lies in perfectly blending homemade cannabutter (or store-bought) with marshmallow fluff and crispy cereal, creating a treat that’s both nostalgic and next-level.
Safety and dosage are key, so we’ll guide you through every step with precision.
What sets this recipe apart is the balance—rich, buttery flavor with just enough cannabis to elevate without overpowering. The result? A batch of golden, gooey squares that dissolve on the tongue, leaving behind a smooth, satisfying finish.
Perfect for sharing (or keeping all to yourself), this twist on a childhood favorite proves edibles can be both fun and foolproof.
Ingredients for cannabutter rice krispies
Four ingredients make magic—plus a little extra for that golden, melty kick.
| Ingredient | Amount | Notes |
|---|---|---|
| Cannabutter 🧈 | 1 cup | Homemade or store-bought, infused with cannabis |
| Mini Marshmallows 🍫 | 6 cups | Unmelted, standard size |
| Rice Krispies Cereal 🍚 | 6 cups | Original, crispy variety |
| Unsalted Butter 🧈 | ½ cup | For extra richness (optional) |
| Vanilla Extract 🌿 | 1 tsp | Pure, high-quality |
| Sea Salt 🧂 | ¼ tsp | Fine grain, for sprinkling |
| Coconut Oil 🥥 | 1 tbsp | For easy cutting (optional) |
| Dark Chocolate Chips 🍫 | ½ cup | For optional drizzle |
The cannabutter is where the magic happens. Homemade is ideal—you control the potency and quality—but store-bought works in a pinch (just check the THC levels). I grab mine from Eaze or local dispensaries when I'm not making my own. The butter should be soft but not melted—microwave it for 10-15 seconds if needed. For the marshmallows, Joy of Marshmallows is my go-to—they're fluffier and melt cleaner than the generic brands. If you're using a mix of homemade and store-bought cannabutter, add the store-bought last to avoid over-infusing the flavor.
No cannabutter? Skip it entirely—these are still delicious without the kick. Want extra richness? The unsalted butter is your friend, but don’t overdo it or the treats will get greasy. Running low on vanilla? Almond extract at half the amount works too, though it’ll taste different. The sea salt is key for balancing sweetness—don’t skip it, even if it’s just a pinch. For cutting, coconut oil is a game-changer (it keeps the treats from sticking), but butter works too if that’s what you’ve got. And if you’re feeling fancy, those Ghirardelli chocolate chips make the drizzle next-level.
Store the treats in an airtight container between layers of parchment paper—they’ll keep for 5-7 days at room temp or 2 weeks in the fridge. For freezing, wrap individual squares in plastic wrap and toss them in a bag—they’ll stay fresh for up to 3 months. Pro tip: Let them cool completely before cutting or they’ll turn mushy. And if you make extras? Freeze half—trust me, you’ll thank yourself later when you’re craving a nostalgic treat.
Why You'll Love This Recipe
- Three-Ingredient Magic: I swear, this is the kind of recipe where you mix, melt, and boom—done. Cannabutter does all the heavy lifting, so you’re just tossing marshmallows and cereal into a pot like it’s 1950, but with way better results.
- Velvet Melt Perfection: That first bite? Crunchy Rice Krispies give way to gooey marshmallows, all wrapped in cannabutter’s rich, buttery warmth. Honestly, the vanilla extract ties it all together like a cozy blanket—sweet, smooth, and impossible to resist.
- Party in a Bowl: Serve it warm at a movie night or as a midnight snack when the kids are finally asleep. Between us, it’s also my go-to for when friends drop by unexpectedly—no fuss, just pure satisfaction.
- Leftovers? Still Divine: Make a big batch and store it in airtight containers. The next day, microwave it for 20 seconds, and it’s like it was just made. Plus, the cannabutter keeps it flavorful longer than your average Rice Krispies treat. Budget-friendly? Absolutely.
Step-by-step instructions for cannabutter Rice Krispies treats
Here's how to make these gooey, melty treats with a little extra kick.
Melt the Cannabutter and Butter Together
In a large, heavy-bottomed saucepan, combine the 1 cup cannabutter and 0.5 cup unsalted butter. Place the saucepan over medium heat and let it melt slowly, stirring occasionally with a wooden spoon. You'll want to keep the heat at a gentle simmer so the butter doesn't burn—watch for small bubbles forming around the edges of the pan.
Once fully melted, remove the saucepan from heat and stir in the 1 tablespoon coconut oil. This helps create a smoother mixture that will be easier to cut later. Let the mixture cool slightly for about 5 minutes—it should be warm to the touch but not hot enough to melt the marshmallows instantly when you add them.
Add Marshmallows and Vanilla
Return the saucepan to low heat and add the 6 cups mini marshmallows all at once. Stir constantly with a wooden spoon, working quickly to melt them evenly. You'll see the marshmallows start to soften and clump together—this is normal. Keep stirring until the mixture becomes smooth and glossy, with no visible marshmallow pieces remaining.
Once the marshmallows are completely melted, remove the saucepan from heat again and stir in the 1 teaspoon vanilla extract and 0.25 teaspoon sea salt. Let the mixture sit for 2-3 minutes to thicken slightly. It should be smooth enough to coat the back of a spoon but still pourable. If it's too thick, you can gently warm it again for 10-15 seconds to loosen it up.
Mix in Rice Krispies Cereal
Working quickly, add the 6 cups Rice Krispies Cereal to the marshmallow mixture. Use a wooden spoon to gently fold the cereal into the warm mixture, being careful not to overmix. You want the cereal to be evenly distributed but still retain some of its crispness. The mixture will look like a thick, gooey batter—this is exactly what you want for those perfect, melty treats.
Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly with a spatula. Press down gently but not too firmly—you want the treats to hold their shape when cutting but still have that classic Rice Krispies texture. If you're using the 0.5 cup dark chocolate chips, sprinkle them evenly over the top now for a delicious surprise in every bite.
Chill and Cut for Perfect Squares
Let the treats cool at room temperature for about 10 minutes, then refrigerate for at least 1 hour. This chilling step is crucial—it allows the cannabutter to set properly so the treats hold their shape when you cut them. The edges should be firm enough to slice cleanly, but the center should still have that classic gooey texture.
Once fully chilled, use a sharp knife to cut the treats into squares. For perfectly clean edges, dip your knife in hot water, wipe it dry, and press straight down through the treats. This method ensures each piece has that classic crispy exterior and melty interior. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Pro Tips For Making Cannabutter Rice Krispies
- Melt Cannabutter Slowly: I learned this the hard way—dumping cold cannabutter into the pot causes clumping and uneven melting. Warm it first in a separate bowl over barely simmering water (like a double boiler), stirring until fully liquid before adding it to the butter and marshmallows. This keeps the texture smooth and the THC evenly distributed.
- Toast Cereal in Batches: Your future self will thank you if you don’t overload the pot. Rice Krispies burn faster than you think when mixed with melted butter and marshmallows. Toast the cereal in two separate batches—about 2 cups at a time—so it gets crispy instead of soggy. The first batch will also help regulate the heat for the second.
- Use Fresh Vanilla: That cheap imitation vanilla extract? Skip it. The alcohol burns off during cooking, leaving a harsh aftertaste that clashes with the cannabutter. Grab a small bottle of pure vanilla extract (or even better, scrape the seeds from a split vanilla bean) for a flavor that actually shines through. A half-teaspoon is enough—don’t overdo it.
- Wipe the Pot Clean: Here’s the thing no one tells you: residual butter and marshmallow bits will turn your pot into a sticky nightmare if you don’t clean it midway. After the first 2–3 minutes of melting, pause and wipe down the sides with a damp paper towel or silicone spatula. It’s annoying, but it saves you from scrubbing a burnt-on mess later.
Best sauces and condiments for this recipe
Caramel Drizzle
Elevate your treats with a salted caramel drizzle—just heat ½ cup granulated sugar in a saucepan with ¼ cup heavy cream until golden, then whisk in 2 tbsp butter and ¼ tsp flaky sea salt.
Drizzle over the set treats before cutting for a rich, buttery contrast to the cannabis kick. 🍯
Peanut Butter Swirl
For a nostalgic twist, mix ½ cup creamy peanut butter with 1 tbsp honey and swirl it into the marshmallow mixture before adding the Rice Krispies. The peanut butter adds protein and a satisfying crunch, balancing the sweetness. I like using Skippy Natural for its smooth texture. 🥜
White Chocolate Ganache
Melt 1 cup white chocolate chips with ¼ cup heavy cream over a double boiler, then drizzle over the chilled treats. The white chocolate adds a creamy, velvety finish that pairs perfectly with the cannabis-infused butter.
For extra flair, sprinkle with crushed pistachios or toasted coconut flakes before it sets. 🍫
Spiced Honey Drizzle
Combine ¼ cup honey with ½ tsp cinnamon, ¼ tsp cayenne, and a pinch of ground ginger for a sweet-spicy drizzle. Warm gently until smooth, then drizzle over the treats for a warm, aromatic finish.
This works especially well if you’re using a high-THC cannabutter to balance the heat. 🌶️
Chocolate Hazelnut Spread
Mix ½ cup Nutella with 1 tbsp coconut oil to thin it out, then drizzle over the treats. The hazelnut adds depth and a touch of bitterness that cuts through the sweetness. For a gourmet touch, use Valrhona chocolate hazelnut spread—it’s worth the splurge! 🌰
Coffee Infusion
Brew 2 tbsp finely ground coffee into ¼ cup hot water**, cool, and stir into the marshmallow mixture before adding the Rice Krispies. The coffee enhances the cannabis flavors and adds a subtle bitterness. I use Starbucks dark roast for a smooth, rich taste. ☕
Nutrition facts
Frequently asked questions
How strong will my cannabutter Rice Krispies treats be?
The potency depends entirely on your cannabutter! A standard 1 cup of homemade cannabutter made with 1 gram of cannabis typically yields about 5-10mg THC per serving (assuming 16 squares per batch). Always start with a lower dose (like 2.5mg per piece) if you're new to edibles, and wait 2 hours before consuming more.
Can I make this recipe without cannabutter?
Just replace the cannabutter with 1.5 cups regular unsalted butter for the same creamy texture. The treats will still be delicious—just without the cannabis kick. For extra richness, add 1 tablespoon coconut oil to help with the melting process and cutting.
Why did my Rice Krispies treats turn out greasy?
Greasy treats usually happen from one of two things: too much butter or not enough marshmallows. First, make sure you're using the exact 6 cups of marshmallows—they help bind the mixture. Second, don't overmix the cereal or it'll break down into crumbs. If it still happens, try adding 1 extra cup of marshmallows next time.
How do I store these treats for maximum freshness?
For short-term storage, keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 2 weeks or freeze for 3 months. Wrap individual pieces in plastic wrap before freezing to prevent freezer burn. Let treats sit at room temperature for 10 minutes before eating if they've been refrigerated.
Can I use regular marshmallows instead of mini marshmallows?
You can try, but mini marshmallows melt more evenly and create a smoother texture. If using regular marshmallows, chop them into small pieces first. You'll need about 4 cups chopped (instead of 6 cups mini) to maintain the right ratio. The treats might be slightly less gooey but still delicious!