There’s just something magical about Rice Krispie Treats, don’t you think? 💫 That gooey marshmallow pull, the buttery flavor, and the crisp snap of the cereal—it’s childhood in every bite. Whether you’re whipping them up for a bake sale, a school snack, or just a little nostalgic treat for yourself, these Rice Krispie Treats are as easy as they are irresistible.
What makes these treats the best? It’s all about the extra marshmallows for maximum gooeyness and a perfect butter-to-cereal ratio to keep things soft (never dry or crumbly!). If you love no-bake desserts, you might also enjoy my No-Bake Peanut Butter Chocolate Fudge or Oreo Fudge.
Let’s get to the fun part—making (and eating) them!
Ingredients:
- 6 cups Rice Krispies cereal
- 1 (10 oz) bag mini marshmallows (about 5 ½ cups)
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Optional: extra 1 cup mini marshmallows for folding in at the end
Instructions:
1. Lightly grease a 9×13-inch baking pan with butter or non-stick spray. You can also line it with parchment paper for easy removal.
2. In a large pot over low heat, melt the butter completely.
3. Add the mini marshmallows to the pot and stir continuously until fully melted and smooth. Remove from heat and stir in vanilla extract.
4. Quickly add the Rice Krispies cereal and stir until all the cereal is evenly coated.
5. If using, fold in the extra cup of mini marshmallows for an extra gooey texture.
6. Press the mixture gently and evenly into the prepared baking pan using a buttered spatula or wax paper—don’t press too hard or the bars will be dense.
7. Let cool for about 30 minutes, then slice into squares and enjoy!
🍽️ Serving and Presentation Tips:
- Serve cut into neat squares on a fun, colorful platter for parties.
- Drizzle with melted chocolate or a white chocolate drizzle for a little extra flair.
- Wrap individual squares in cellophane and tie with a ribbon for gifting or bake sales.
📝 Important Recipe Notes:
- Timing: Quick prep (10 mins) + a short 30-minute cool time.
- Variations: Swap in Cocoa Krispies or Fruity Pebbles for a twist!
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze in a single layer, wrapped tightly in plastic, for up to 6 weeks.
❓FAQ:
Why are my Rice Krispie Treats hard?
Overheating the marshmallows can make the treats hard and crunchy. Always melt on low heat and remove as soon as they’re smooth.
Can I use large marshmallows?
Yes! Use 40 large marshmallows in place of a 10 oz bag of mini marshmallows.
Do Rice Krispie Treats need to be refrigerated?
Nope! Keep them at room temperature. Refrigeration can make them too hard.
✨ Variations:
- Chocolate: Stir in ½ cup mini chocolate chips or drizzle melted chocolate on top.
- Peanut Butter: Add ½ cup creamy peanut butter when melting the marshmallows.
- Funfetti: Mix in ¼ cup colorful sprinkles for a fun pop of color.
- Salted Caramel: Drizzle caramel and sprinkle flaky sea salt over the top.
🛠️ Tips and Techniques:
- Fresh Marshmallows: Always use fresh marshmallows for the best texture—they melt smoother.
- Gentle Press: Don’t press the mixture too firmly into the pan to keep the treats light and chewy.
- Even Coating: Stir quickly and evenly to coat all the cereal before it sets.
🧊 Storage Information:
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in an airtight container with parchment between layers for up to 6 weeks.
🔢 Nutrition Information:
Per square:
- Calories: 125
- Carbohydrates: 25g
- Protein: 1g
- Fat: 3g
- Cholesterol: 8mg
- Sodium: 90mg
- Potassium: 10mg
- Fiber: 0g
- Sugar: 12g
Rice Krispie Treats
Ingredients
- 6 cups Rice Krispies cereal
- 1 10 oz bag mini marshmallows (about 5 ½ cups)
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Optional: extra 1 cup mini marshmallows for folding in at the end
Instructions
- Lightly grease a 9×13-inch baking pan with butter or non-stick spray. You can also line it with parchment paper for easy removal.
- In a large pot over low heat, melt the butter completely.
- Add the mini marshmallows to the pot and stir continuously until fully melted and smooth. Remove from heat and stir in vanilla extract.
- Quickly add the Rice Krispies cereal and stir until all the cereal is evenly coated.
- If using, fold in the extra cup of mini marshmallows for an extra gooey texture.
- Press the mixture gently and evenly into the prepared baking pan using a buttered spatula or wax paper—don’t press too hard or the bars will be dense.
- Let cool for about 30 minutes, then slice into squares and enjoy!
Notes
- For extra gooey treats, reduce the cereal to 5 ½ cups.
- Don’t overheat the marshmallows—they can get stiff if cooked too long.
- These are best enjoyed the same day but can be stored in an airtight container for up to 3 days.
- Calories: 125
- Carbohydrates: 25g
- Protein: 1g
- Fat: 3g
- Cholesterol: 8mg
- Sodium: 90mg
- Potassium: 10mg
- Fiber: 0g
- Sugar: 12g
These Rice Krispie Treats are proof that sometimes the simplest recipes are the absolute best! 🥰 Perfect for parties, after-school snacks, or just a sweet treat to brighten your day. I’d love to hear if you try them—drop a comment or share a pic of your delicious squares!
