Rice Krispie Treats
intro
Buttery, chewy marshmallow cereal squares with a crisp snap, no oven required. This nostalgic, kid-approved treat comes together in minutes for any gathering.
Ingredients
Steps
Line Baking Pan
Use 1 tablespoon of softened unsalted butter to lightly grease the bottom and sides of the 9x13 inch aluminized steel baking pan. Line the pan with the cut parchment paper sheet, leaving a 2cm overhang on the two long sides to act as handles for lifting the set treats later. Set the prepared pan aside.
Measure Ingredients
Use the glass measuring cups to portion 6 cups crisp rice cereal, 5 ½ cups mini marshmallows (reserving ½ cup for later), 3 tablespoons unsalted butter, 1 teaspoon vanilla extract, and ¼ teaspoon fine sea salt into separate containers. Having ingredients pre-measured ensures you can work quickly before the marshmallow mixture cools and hardens.
Melt Butter and Marshmallows
Place the 6-quart stainless steel stockpot on the stovetop over low heat. Add the 3 tablespoons of cubed unsalted butter, stirring constantly with the butter-yellow silicone spatula until fully melted. Add the 5 ½ cups of mini marshmallows, stirring continuously until completely melted and smooth, about 3 minutes. Do not turn heat above low, as high heat will make the marshmallows tough and grainy once set.
Stir in Vanilla and Salt
Remove the stockpot from heat immediately once the marshmallows are fully melted. Stir in the 1 teaspoon vanilla extract and ¼ teaspoon fine sea salt with the silicone spatula, mixing thoroughly to evenly distribute the flavorings. The salt will cut the cloying sweetness of the marshmallows for a more balanced treat.
Fold in Cereal
Add all 6 cups of crisp rice cereal and the reserved ½ cup of mini marshmallows to the pot. Gently fold with the silicone spatula, scraping the bottom of the pot to coat every cereal piece evenly in the marshmallow mixture, taking care not to crush the cereal. Stop folding as soon as no dry cereal patches remain—overmixing will make the treats tough.
Press Into Pan
Immediately scrape the entire cereal-marshmallow mixture into the prepared parchment-lined baking pan. Lightly grease the flat side of the small offset spatula with a tiny bit of butter, then use it to press the mixture into an even, flat layer across the entire pan. Do not press too hard, as compacting the mixture will result in dense, hard treats instead of light, chewy ones.
Top and Let Set
Sprinkle the top of the pressed treats evenly with 1 teaspoon flaky sea salt. Let the treats rest at room temperature for 30 minutes, uncovered, until fully set and firm to the touch. Do not refrigerate, as cold temperatures will make the cereal go soggy.
Cut Into Squares
Once fully set, use the parchment paper overhang to lift the entire block of treats out of the pan and onto the counter. Use the matte black chef knife to cut the block into 12 even 2-inch squares, wiping the knife blade with a damp corner of the linen towel between cuts to prevent sticking.
Tips
2.Reserve ½ cup of mini marshmallows to fold in off heat: These marshmallows stay partially unmelted, creating gooey, stretchy marshmallow pockets throughout the treats that replicate bakery-style texture, instead of a uniformly dense marshmallow binder.
3.Avoid compacting the mixture when pressing it into the pan: Pressing too firmly crushes the crisp rice cereal and squeezes out air, leading to dense, tough treats. Lightly greasing your offset spatula and using gentle, even pressure will keep treats light, crisp, and chewy.
OMG these are SO good! I made them for my kid’s soccer team potluck yesterday and every single last square was gone before half time. I added a tiny extra splash of vanilla and it was chef’s kiss. Only took 5 minutes like the recipe says, no fuss at all!
Game changer, I’ve been messing up Rice Krispie treats for years because I always cook the marshmallows too long and they get rock hard the next day. Followed this recipe exactly, cooked the marshmallows just until melted like it said, and they stayed soft and chewy for three whole days? Wild. Perfect easy treat for movie night.
Made these last minute for my roommate’s birthday get together when I realized I forgot to pick up a cake. Everyone thought I spent forever on them? Literally threw them together in 10 minutes total (including cleanup lmao). I pressed a few extra mini marshmallows on top for looks, 10/10.
Quick question! Do these work with gluten free Rice Krispies? My youngest has celiac and I’ve been nervous to try a new treat recipe for her class party. Looks so easy otherwise!
Threw these together before my buddy came over to watch the game on Sunday. Dude ate half the pan and asked for the recipe before he left. Didn’t even tell him it only took 5 minutes to make, let him think I’m a baking genius lmao. 10/10 no notes.
I was worried these wouldn’t hold up for meal prep snacks for the week but they stayed perfect in an airtight container! My kids grab one on their way out the door to school every morning this week and say they’re way better than the processed granola bars I used to buy.
Has anyone tried mixing in mini chocolate chips to these? I’m a chocolate fiend and want to make these for my book club but don’t want to mess up the texture.
First thing I’ve ever baked that didn’t burn. Even my super picky older sister said they were good. Literally the easiest recipe on this site fr, 5 stars no cap.
I’ve been making these since the 1970s and this is the exact ratio I’ve used for decades! So many recipes out there use too much butter or too little marshmallow and they turn out greasy or dry. This one is perfect, brought back so many memories of making these for my elementary school classes.
Made these for our college tailgate last weekend, cut them into extra big squares and they were the most popular item at the whole tailgate. Way easier to transport than cookies or cupcakes, no frosting to mess up in the heat. Will be making these for every tailgate from now on.
Oops I used salted butter instead of unsalted because that’s all I had in the fridge, and honestly? The little salty kick was so good with the sweet marshmallow. Don’t know if that’s a mistake I’ll ever fix tbh, it slapped.
Added crushed salty pretzels and a drizzle of peanut butter on top for a sweet salty vibe and oh my GOD. My husband said these are the best dessert I’ve ever made, even better than the fancy cheesecake I made for our anniversary. Wild.
Made these at 9pm last night when my kid said they needed a snack for their class field trip the next day. Took no time at all, I didn’t even have to run to the grocery store because I already had all the ingredients in the pantry. Lifesaver.
Made these with my 3 and 5 year old this afternoon, they had the best time stirring the marshmallows and pressing the cereal into the pan. No fancy steps, super kid-friendly, and they were so proud to eat the treats they helped make.
Swapped the butter for vegan butter and used vegan marshmallows to make these for my vegan friend’s birthday, and even the non-vegans at the party were going back for seconds. The texture was exactly the same as the classic version, no weird aftertaste at all. 10/10 super adaptable!