Classic Rice Krispie Treats
These classic Rice Krispie Treats have the perfect ratio of marshmallows to butter, allowing the marshmallow flavor to be in the forefront followed by the butter. They are extra gooey yet crispy at the same time, with lots of melted and whole marshmallows.
Have you ever stopped to wonder why these simple vintage treats are so popular? Have you ever met anyone who didn’t like Rice Krispie Treats? I sure haven’t!
I’ve made rice krispie treats a zillion times over the years, and I can honestly say, they are a huge crowd pleasing dessert. Maybe because they’re not overly sweet? Maybe because they have all that marshmallowy goodness? Maybe because they bring back a feeling of nostalgia in all of us!! I don’t know for sure, but I do know I sure have consumed my share over the years.
I hadn’t planned on posting a recipe for these classic rice krispie treats, since the recipe is on the back of just about every box of Rice Krispies cereal and every bag of marshmallows, although the recipe varies between brands. However, I’ve actually had a handful of people ask me to post how I make mine, so be it… a good excuse for me to make and eat them! 🙂
Some recipes call for quite a bit of butter, but mine doesn’t. I like just enough butter to flavor mine, but I prefer the flavor of the marshmallows to shine through the most. Therefore, you’ll see there are only 2 tablespoons of butter in this recipe. Besides, who doesn’t like all that gooey marshmallowy goodness?!
How To Make This Recipe
- Melt the butter in a large saucepan over medium heat. Add one 10-ounce bag of marshmallows to the butter.
- Stir constantly until the marshmallows are melted, and remove from the heat. Mix in the vanilla.
- Add the rice Krispies cereal and use a spatula or wooden spoon to gently mix everything together. Don’t push on the mixture…just gently mix.
- Add the 1/2 bag of marshmallows and gently mix again to incorporate the marshmallows. Some of the second addition of marshmallows will get melty and some will stay whole.
- Spread the mixture into your desired size of pan, and use a folded piece of wax paper, an empty butter wrapper, or the back of a metal spatula to gently press the mixture into place. Be gentle…you don’t want to crush the cereal. When it comes to the size pan…it depends on how thick you like yours. The pictures above were made in a 9 x 9 square pan. If you prefer thinner ones, use a 9 x 13. You can also use an 11 x 7.
- Place the pan in the refrigerator for about 10 minutes, or leave at room temperature for a few minutes before cutting.
Pro tips for this recipe
- Be gentle when mixing the cereal and marshmallow mixture together. Don’t push down through the mixture with your spoon, or you’ll crush pieces of the cereal. Simply go down on the side of the pan, then under the mixture and back up… sort of like folding egg whites into cake batter.
- Again…be gentle when spreading the mixture into the pan. Don’t push down hard with your spatula or hand and pack the mixture down. This crushes and compresses the treats, and you’ll have hard rice krispie treats. You want light and crispy, not smashed and hard. I like to use a folded piece of wax paper or an empty butter wrapper to gently pat them in the pan.
- Use whatever size pan you desire. Some people prefer thick treats, while others prefer thinner ones. If you’re making them for small kids, I recommend using a 9 x 13 pan and making them thinner. I like mine thick, therefore, I used a 9 x 9-inch pan in these pictures.
- Rice krispie treats don’t usually stick to a pan. However, for easy removal feel free to line your pan with parchment paper up and over the sides. Then you can simply lift them straight up and out of the pan.
- Feel free to use your favorite brand of cereal. It doesn’t have to be Kellogg’s. The size of the cereal pieces may vary a little between brands.
- You can use large marshmallows in this recipe, but I don’t recommend. They take longer to melt, and the second addition of marshmallows needs to be small in size.
- Make sure to melt the butter and marshmallows on heat that is no hotter than medium. Make sure to stir the marshmallows constantly while they are melting or they will scorch.
Add In Options
The great thing about rice krispie treats is how versatile they are. You can make the classic recipe here, or you can add your favorite ingredients in the mix or as a topping. When adding add-ins such as crumbled cookies, chocolate chips, etc… I don’t suggest adding more than 1/2 cup. Here are some good add-ins…
- Sprinkles
- Crushed Oreo cookies
- Chocolate chips, white chocolate or butterscotch
- Coconut
- Pumpkin spice flavoring
- White chocolate and peppermint
- Graham cracker pieces and chocolate (s’mores)
- M & M’s
More no bake desserts you might like…
Pumpkin Spice White Chocolate Krispie Treats
Chocolate Oatmeal No Bake Cookies
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Classic Rice Krispie Treats
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: see notes
- Category: Bars/Cookies
- Method: Cook
- Cuisine: American
Description
These classic Rice Krispie Treats have the perfect ratio of marshmallows to butter, allowing the marshmallow flavor to be in the forefront followed by the butter, making them extra gooey and delicious!
Ingredients
- 2 tablespoons butter, salted or unsalted
- 15 ounces mini marshmallows, divided (1 + 1/2 ten ounce bags)
- 1/2 teaspoon pure vanilla extract
- 7 cups rice krispies
Instructions
- See notes below on pan size. It can vary upon your preference. There’s no need to butter pan. You can line it with parchment paper if you prefer for easy removal.
- Melt the butter in a large saucepan over medium heat. Add one 10-ounce bag of marshmallows to the butter. Stir constantly until the marshmallows are melted, and remove from the heat. Mix in the vanilla. Add the rice krispies cereal and use a spatula or wooden spoon to gently mix everything together. Don’t push on the mixture…just gently mix. Add the 1/2 bag of marshmallows and gently mix again to incorporate the marshmallows. Some of the second addition of marshmallows will get melty and some will stay whole.
- Spread the mixture into your desired size of pan, and use a folded piece of wax paper or the back of a metal spatula to gently press the mixture into place. Be gentle…you don’t want to crush the cereal. When it comes to the size pan…it depends on how thick you like yours. The pictures above were made in a 9 x 9 square pan. If you prefer thinner ones, use a 9 x 13. You can also use an 11 x 7.
- Place the pan in the refrigerator for about 10 minutes before cutting. Place leftovers in an airtight container and store at room temperature.
- Rice Krispie Treats will stay fresh for 3 to 4 days. However, they never last that long.
Notes
- The yield depends on the size baking dish you use. I use a 9-inch square dish and made 9 large thick bars. If you use a 9 x 13 pan, you might want to cut them into 12 or 16.
- You can freeze these bars, but they won’t be as crispy when thawed later. To freeze layer between wax paper, wrap with plastic or place in an airtight freezer safe container and free for up to 3 months. Thaw in the fridge.
Instead of white marshmallows, I use mini coloured marshmallows to change it up…everyone loves them!