When I’m craving something sweet, quick, and nostalgic, these Rice Krispie Treats never let me down.
With buttery marshmallows and crispy cereal in every bite, this easy no-bake recipe delivers big flavor with minimal effort—and zero oven time!
Why You’ll Love This Recipe
Ready in 15 minutes – perfect for quick desserts or school lunches.
Extra gooey – thanks to a double layer of marshmallows.
No baking needed – just melt, stir, and press!
Easy to customize – add sprinkles, chocolate, or peanut butter.
Perfect for parties – makes beautiful squares for potlucks and holidays.
What You’ll Need (Ingredient Highlights)
Butter – Unsalted for a rich base and nonstick lining.
Mini marshmallows – Melted into the base and folded in for that signature gooey texture.
Vanilla extract – Adds warmth and aroma.
Fine sea salt – Balances the sweetness and enhances flavor.
Crispy rice cereal – The star ingredient for crunch and structure.
Pro Tips Before You Start
Use fresh marshmallows – stale ones won’t melt smoothly.
Avoid high heat – overcooked sugar = hard treats.
Don’t overpack – gently press the mixture into the pan to keep it soft.
Line your pan well – parchment paper makes lifting and cutting easy.
Work quickly – the mix sets fast, so have everything prepped ahead.
How to Make Rice Krispie Treats (Step-by-Step)
Step 1 – Prepare Your Pan
Grease a 9×9-inch baking pan with butter and line with parchment paper for easy removal.
(A 9×13 pan works too, but your squares will be thinner.)
Step 2 – Melt the Base
In a large pot or Dutch oven over medium-low heat, melt the butter gently.
Add 6 cups of mini marshmallows and stir continuously until just melted and smooth—avoid boiling.
Step 3 – Add Flavor
Remove the pot from heat. Stir in vanilla extract and sea salt to elevate the flavor.
Step 4 – Mix in the Cereal
Immediately add the crispy rice cereal and stir quickly to coat it evenly in the marshmallow mixture.
Step 5 – Fold in Extra Marshmallows
Add the remaining 2 cups of mini marshmallows and fold gently—they should soften slightly without fully melting, adding a chewy, gooey texture.
Step 6 – Press into Pan
Transfer the mixture into your prepared pan.
Place parchment paper or plastic wrap on top and gently press the mixture into an even layer—don’t compact it too firmly or it’ll become hard.
Step 7 – Cool and Slice
Let the bars cool at room temperature for about 1 hour.
Once set, lift from the pan and slice into squares.
Enjoy every buttery, crispy bite!
What to Serve It With
A tall glass of cold milk or dairy-free alternative
Hot chocolate for a cozy treat
Fresh berries or fruit salad for a sweet-tart contrast
Coffee or tea for grown-up pairings
A drizzle of melted chocolate or caramel
Variations / Substitutions
Add-ins: Mini chocolate chips, rainbow sprinkles, or chopped nuts.
Flavored cereal: Try Cocoa Krispies, Fruity Pebbles, or chocolate rice cereal.
Vegan version: Use plant-based butter and vegan marshmallows.
Peanut butter swirl: Mix in 1/4 cup peanut butter when melting marshmallows.
Holiday twist: Add food coloring or themed sprinkles for seasonal fun.
Storage & Leftovers
Room temperature: Store in an airtight container for up to 3 days.
Refrigeration: Not recommended—can make them too hard.
Freezing: Wrap individual squares tightly and store in a freezer bag for up to 6 weeks.
Thaw at room temp before serving.
FAQs
Can I use large marshmallows instead of mini?
Yes, just chop them for easier melting. Use the same total weight (16 oz).
Why are my Rice Krispie treats hard?
They were likely cooked on too high heat or packed too tightly in the pan.
How do I make them even more gooey?
Add an extra ½–1 cup of mini marshmallows folded in at the end.
Can I make them in advance?
Absolutely! They stay soft for several days when stored airtight.
Can I use margarine instead of butter?
You can, but real butter gives a much richer flavor.
Can kids help with this recipe?
Yes! Let them mix and press with supervision—they’ll love it.
What if I don’t have parchment paper?
Lightly grease your pan and hands with butter or cooking spray.
Final Thoughts
Rice Krispie Treats are the ultimate no-fuss dessert that hits the nostalgic sweet spot every time.
Whether you’re making a batch for a party or just a cozy night in, they come together in minutes and disappear just as fast.
And with this extra-gooey version, everyone will be asking for seconds!
Rice Krispie Treats
Ingredients
- 8 Tbsp unsalted butter plus more to grease pan
- 16 oz mini marshmallows divided into 6 cups and 2 cups
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 7 cups crispy rice cereal
Instructions
- Grease and line a 9×9-inch pan with parchment paper.
- In a large pot over medium-low heat, melt butter.
- Add 6 cups marshmallows and stir until just melted.
- Remove from heat. Stir in vanilla and salt. Add cereal and mix well.
- Fold in remaining 2 cups marshmallows until just softened but still visible.
- See full steps with tips & photos → https://p4pd.org/rice-krispie-treats/
Notes
- For extra flavor, brown the butter slightly before adding marshmallows.
- Add sprinkles, M&M’s, or chocolate chips for a fun twist (fold in before pressing into pan).
- Store in an airtight container at room temperature for up to 3 days.
- These treats freeze well—wrap individually and store in freezer bags for up to 1 month.
