Rice Crispy Treats Recipe
These rice crispy treats are the perfect blend of gooey marshmallow and crispy crunch. They come together fast, only need a handful of pantry staples, and are guaranteed to disappear as fast as you make them. Whether it’s for school lunches, party trays, bake sales, or a nostalgic midnight snack, this recipe is your new go-to.
Ingredients
- 6 cups Rice Krispies cereal or any crispy rice cereal
- 1 10 oz bag mini marshmallows (plus 1 cup extra for gooey pockets)
- 4 tbsp unsalted butter cut into pieces
- ½ tsp vanilla extract optional but adds depth of flavor
- Pinch of salt optional, for balance
- Nonstick spray or parchment paper for lining pan
Instructions
- Prep Your Pan (2 minutes)
- Line a baking dish with parchment paper or lightly grease it with nonstick spray. Set aside.
- Melt the Butter (2–3 minutes)
- In a large pot, melt the butter over medium heat, stirring occasionally. Optionally, brown the butter for extra flavor.
- Add the Marshmallows (2–3 minutes)
- Pour in the mini marshmallows (save the extra cup for later if using) and stir constantly until melted and smooth. Reduce heat to low. Stir in vanilla extract and a pinch of salt if using.
- Stir in the Cereal (1 minute)
- Turn off the heat and immediately add the Rice Krispies. Stir until evenly coated. Fold in the extra cup of mini marshmallows if desired.
- Press and Set (5 minutes + cooling)
- Transfer mixture to the prepared pan. Use a lightly greased spatula or wax paper to gently press into an even layer. Let cool at room temperature for at least 30 minutes before slicing.
Notes
- Use fresh marshmallows – Old marshmallows don’t melt well and can cause the bars to be stiff.
- Don’t press too hard – Firm pressing can make the bars dense instead of soft and gooey.
- Add-ins welcome! Try peanut butter, chocolate chips, or crushed cookies for extra flavor.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 6 weeks.