This recipe for the BEST classic Rice Krispie Treats makes extra buttery, extra marshmallow-y, and completely delicious krispie treats. These classic marshmallow treats are so easy to make from scratch and, with a couple of tips, you’ll be done in no time!
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My Best Rice Krispie Treats Recipe
Talk about a throwback recipe! These are truly the BEST classic Rice Krispie Treats you are ever going to make. I know they are simple, but Rice Krispie Treats have always been one of my favorite desserts since I was a kid. I have been blogging now for 12 years and I finally believe I have this classic treat perfected and ready to share with all of you.
These Rice Krispie Treats are thick, chewy, and filled with extra gooey marshmallows. With my easy tips, you will be making the absolute best version of this childhood classic. I have these babies down to a science with the perfect mix of ingredients.
Rice Krispie Treats were one of my favorite desserts as a kid, but let’s be honest—they taste amazing no matter what age you are. Who can resist biting into one of these warm, sticky marshmallow squares? With only 5 ingredients, they’re also a breeze to whip together!
Rice Krispie Treats Ingredients
Are you craving marshmallows yet? Me too. Here’s what you’ll need to started:
- Butter: I like to control the amount of salt added so I prefer to use unsalted butter, but either will do! If you like brown butter, you can also brown the butter for these rice krises before proceeding with the rest of the recipe to add a bunch of flavor. Here is my easy recipe with step by step photos showing you how to brown butter!
- Mini Marshmallows: You will need three 10-oz bags of mini marshmallows. I don’t recommend using large marshmallows. In this recipe, you only melt two bags and save the final bag to stir in whole!
- Vanilla Extract: Optional, but adds a TON of flavor.
- Salt: A good healthy pinch of salt is definitely needed in this dessert! It makes the flavors pop and shine, but does not make them salty. I know it might not seem important, but don’t skip this ingredient!
- Crispy Rice Cereal: you can use Kellogg’s Rice Krispies or whatever store brand you have. Cocoa Krispies or Fruity Pebbles are also always a fun twist!
How to Make Rice Krispie Treats from Scratch
Prep: Grease a 9×13 casserole pan with butter, set aside.
Melt Butter: In a large heavy bottomed pot, like an enameled dutch oven, melt butter over medium heat. You can brown your butter if you want to during this step. Follow these directions for how to brown butter before moving to the next step.
Stir in Marshmallows: Once melted, add 2 bags of the marshmallows and stir until marshmallows are melted and the mixture is completely smooth.
Add Cereal: Remove from heat, then immediately stir in the vanilla extract and salt. Fold in crispy rice cereal, moving quickly and then fold in remaining bag of mini marshmallows.
Press into Pan: Pour mixture into prepared pan. Using a buttered spatula, lightly press them into pan. Do not press them down too much, just spread them out. If you press down too much on the Rice Krispie treats they will become very dense and hard. If you press lightly, just enough to get them into the pan, they will stay soft and fluffy!
Cut into Squares: Allow treats to rest for at least 1 hour at room temperature too cool. Slice into squares or cut into shapes and store any leftovers in an airtight container for up to 4-5 days!
Tips for Perfect Rice Krispie Treats
Check out these tips before you make your Rice Krispies for the best results:
- Use Newer Marshmallows: Using an older bag of marshmallows can make them harder to melt, and the rice krispie treats may be less chewy.
- Add Some Color: You can add in food coloring after melting the marshmallows if you want colorful rice krispies. Or you can also add sprinkles or candies on top at the end. My kids love when we add holiday colored M&M candies on top!
- Avoid Stickiness with Parchment Paper: Lining the pan with parchment paper can help with the removal of the rice krispie treats, but if you make sure to heavily butter your pan, you can skip the parchment paper.
- Gently Mix in the Cereal: If you press on the mixture too hard the treats will turn out very dense. Lightly mixing the cereal into the melted marshmallow will keep them chewy and light.
- Don’t Press Them Too Firmly into the Pan: It’s very important that you lightly press your Rice Krispie treats into your pan. If you press too hard, your Rice Krispies will become very dense and hard. If you are gentle and just get them to form into the shape of the pan, they will stay light and fluffy!
- Measure: This recipe is the best because I have gotten the perfect ratios of butter, Rice Krispies and marshmallows. Make sure and measure your ingredients so you don’t get the ratios incorrect.
How to Keep Rice Krispie Treats from Sticking to Your Hands
You can use a butter spatula and never have to use your hands! However, if you prefer to use your hands, you can run your hands under water, shaking off the excess in the sink, and then and then gently press the treats into the pan. You can also butter your hands or spray them with non stick spray!
Wondering what else you can put in these gooey marshmallow squares? Try some of these:
- Peanut Butter
- Chocolate Chips
- Reese’s Peanut Butter Cups
- Colorful Marshmallows
- Coconut Flakes
- Fruity Pebbles (or other cereals)
How to Store
Once you’ve sliced the rice krispie treats into squares, place them in an airtight container. They’ll stay good for 3 days at room temperature, and 4-5 days in the fridge… assuming they last that long! They never make it more than 24 hours in my house!
If you want to freeze your rice krispie treats instead, put a layer of parchment paper between each row, wrap them extra tightly with Saran Wrap and they should keep for a couple of months. Thaw them at room temperature when you’re ready to eat them, and they’ll be good to go.
I am so excited for you all to try this recipe that has been a lifetime in the making. I have been whipping up batches of Rice Krispie treats for as long as I can remember, but I really feel like the recipe is finally ready to share.
- 3/4 cup (1.5 sticks) unsalted butter
- 3 (10 oz) bags mini marshmallows
- 1 teaspoon pure vanilla extract
- pinch salt
- 10 cups crispy rice cereal
- Grease a 9x13 casserole pan with butter, set aside.
- In a large, light colored, heavy bottomed pot, like an enameled dutch oven, melt butter over medium heat. (If you want to brown your butter for a richer flavor, follow these directions before continuing on to step 3: How To Brown Butter)
- Once melted, add 2 bags of the marshmallows and stir until marshmallows are melted and the mixture is completely melted and smooth.
- Remove from heat, then immediately stir in the vanilla extract and salt. Fold in crispy rice cereal, moving quickly and then fold in remaining bag of mini marshmallows.
- Pour mixture into prepared pan. Using a buttered spatula, lightly press them into pan. Do not press them down too much, just spread them out. If you press them down too much they will become very dense and not as fluffy.
- Allow treats to rest for at least 1 hour at room temperature too cool. Slice into squares or cut into shapes and store any leftovers in an airtight container for up to 4-5 days.
Amount Per Serving: Calories: 78Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 111mgCarbohydrates: 16gFiber: 0gSugar: 2gProtein: 1g
More Easy Classic Desserts to Try
Looking for more classic desserts the whole family will love? You are in luck! Here are some reader favorites:
- Old Fashioned Coconut Cream Pie
- Easy Cinnamon Bread
- Mountain Dew Apple Dumplings
- Best Banana Cake
- No Bake Chocolate Eclair Cake
- My Mama’s Banana Pudding
- Easy Lemon Bars
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