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Classic Rice Krispie Treats.

Classic Rice Krispie Treats

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  • Author: Cindy @mycountrytable
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: see notes
  • Category: Bars/Cookies
  • Method: Cook
  • Cuisine: American


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!


Units Scale
  • 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


  1. 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.
  2. 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. 
  3. 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.  
  4. Place the pan in the refrigerator for about 10 minutes before cutting. Place leftovers in an airtight container and store at room temperature.
  5. Rice Krispie Treats will stay fresh for 3 to 4 days. However, they never last that long.


  • 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.