The Best Rice Krispie Treats are extra buttery, extra marshmallow-y, and completely delicious. These classic marshmallow treats are so easy to make from scratch and, with a couple of tips, you’ll be done in no time!
Best Ever Rice Krispie Treats
Talk about a snack throwback! These are truly the BEST 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!
Are you craving marshmallows yet? Me too. Here’s what you’ll need to started:
- Unsalted Butter: I like to control the amount of salt added!
- Mini Marshmallows: Kraft Jet-Puffed Marshmallows work best.
- Vanilla Extract
- Crispy Rice Cereal: you can use Kellogg’s Rice Krispies or whatever store brand you have. Cocoa Krispies or fruity pebbles are always a fun twist, too.
How to Make Rice Krispie Treats from Scratch
Prep: Grease a 9×13 casserole pan with butter, set aside.
Melt Butter: In a large, light colored, heavy bottomed pot, like an enameled dutch oven, melt butter over medium heat.
Stir in Marshmallows: Once melted, add 2 bags of the marshmallows and stir until marshmallows are melted and the mixture is completely melted and 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 them down too much they will become very dense and not as 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 Success
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. 🙂
- Avoid Stickiness with Parchment Paper: Lining the pan with parchment paper can help with the removal of the rice krispie treats.
- Gently Mix in the Cereal: If you press on the mixture too hard the treats will turn out denser and harder than you might like. Lightly mixing the cereal into the melted marshmallow will keep them chewy and light.
- Don’t Press Them Too Firmly into the Pan: This will also make them dense and hard—use the buttered spatula to press them gently instead.
- 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 wrong!
How to Keep Rice Krispie Treats from Sticking to Your Hands
In order to keep your hands from getting sticky, run them under water, shake the excess off in the sink, and then gently press the treats into the pan.
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 Rice Krispie Treats
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!
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.
- 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
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