Champagne Rice Krispie treats are the perfect sophisticated treat. (Photo: Shawanda Mason)

Rice Krispie treats are what I consider to be a classic dessert. Since I can remember, they were always around. Whether they were homemade or purchased from the store, Rice Krispie treats were pretty popular growing up. What I love most about them is the simplicity. With just a few ingredients, you can have a gooey, crunchy dessert in no time. Seriously, all you need is cereal, butter, marshmallows and salt. Does it get much easier than that? No, it doesn’t. I’ve shared a Rice Krispie treat recipe in this column before. They had quite a comeback and sharing salted brown butter treats were my way of reliving my childhood but in a sophisticated way.

Today’s Rice Krispie treats recipe is still as simple as we all remember but with the added flavor of Champagne that takes it up a notch. I don’t know about you but I’ve never imagined bringing a tray of Rice Krispie treats to a dinner party or as a hostess gift. However, with the resurgence of elevated Rice Krispie treat recipes, I can certainly imagine showing up on someone’s doorstep with a fresh tray of Champagne Rice Krispie treats or salted brown butter treats. These are so good and pretty versatile. You can add in things like dried rose petals or experiment with the salt by using pink Himalayan salt. The options are endless.



  • 6 tablespoons unsalted butter
  • 1/4 cup Champagne
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  • 6 cups mini marshmallows
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 6 cups Rice Krispies (or other rice cereal)


Line a 9 x 9-inch baking dish with foil and spray with nonstick cooking spray; set it aside.

Heat a large skillet (medium heat) and melt the butter.

Add the Champagne, stir and let it simmer for about minute. Add in the marshmallows, vanilla extract and salt. Stir the marshmallows consistently until completely melted.

Remove the skillet from the heat and add in the cereal. Stir to combine.

Pour the mixture into the baking dish. Spread and smooth the mixture into the dish. Let it cool completely before slicing and serving.

Serve with a glass of bubbly.

No Champagne in the fridge? Try it with wine. (Photo: Shawanda Mason)

Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not or its employees.