Get the secret tips and tricks to making the most PERFECT Rice Krispie Treats recipe. From using fresh butter and marshmallows to adding vanilla extract, this is our favorite dessert.
Love easy cereal treats? Try our recipes for homemade puppy chow (muddy buddies)! Or make a savory snack like this Taco Chex mix!
The Original Rice Krispie Treats
I spend days and days trying to come up with the perfect cake. Or the most beautiful cupcakes. Or to create the fudgiest brownies.
But, it’s no secret, Rice Krispie Treats have always been the key to my heart. Knowing how to make rice krispie treats has gotten me far in life.
I love crispy treats so much that I’ve created over a dozen flavors….from Fluffernutter Krispie Treats to Cinnamon Roll Krispie Treats.
I’ve even got these adorable TURKEY Krispie Treats for Thanksgiving!
But, in the end, it’s the classic, original, homemade RICE KRISPIE TREAT that draws me in.
The biggest question is how to spell it. Some people say Rice Crispy, Some say Crispy Rice, some say Rice Crispies. Either way, you get the point!
Why this Recipe Is Best
There are thousands of recipes for making this classic treat, and I’m putting it out there that my recipe is BEST. Why?
- Only 4 ingredients
- Thick and chewy
- Vanilla flavor
- Perfect ratio of cereal to marshmallows
Ingredient Notes
- Butter- use salted butter for this recipe. Just trust me! Don’t have any on hand? Use unsalted butter and a pinch of salt while melting. DO NOT use margarine.
- Marshmallows- you’ll need 9 cups of mini marshmallows, keeping about 1 cup aside to add in at the end!
- Vanilla Extract- I love using my homemade vanilla extract for all my recipes, but just be sure to use PURE vanilla, not imitation. The flavor is far superior.
- Rice Krispies Cereal- any brand of crispy rice cereal will work, just make sure it’s FRESH.
Tips and Tricks
- Line a 9-inch square baking dish with parchment paper. This way you don’t have to worry about extra butter on your fingertips, or the other extreme of your bars sticking to the pan! Use binder clips to help the parchment paper stay in place.
- Use fresh marshmallows. Seriously, they make a difference. Don’t grab that bag that’s been in your pantry for months and months thinking it will be okay since you are melting them. It won’t be okay.
- Add my secret ingredient. VANILLA EXTRACT. Not imitation vanilla, but PURE VANILLA extract. It makes a difference in creating the illusion that you’re using homemade marshmallows.
- Toss in some extra marshmallows with your cereal. This adds a whole dimension of chewiness!
- DO NOT (I repeat) DO NOT press these bars into your pan firmly. Using your fingertips, GENTLY press them in just until they are spread out. The harder you pack them in, the harder they are when it’s time to eat them!
- The trick to pressing them in your pan without sticking to your hands is to run your fingers in water, shake off the excess, and press. Voila. No sticking!
- Store in an airtight container for two days. If they last that long, I’d be shocked! ENJOY
- Make these gluten free by choosing a crispy rice cereal labeled Gluten Free (and check your marshmallow labels too just in case).
Recipe FAQs
Your krispies treats could be getting hard if you press the treats too firmly into the pan. Also, be sure to start with fresh marshmallows and cereal, not stale!
Do NOT refrigerate rice krispie treats, as it can make the marshmallow very hard. Instead, store them in an airtight container at room temperature for best results.
I do not advise freezing rice krispie treats. Fresh is best.
You can choose a 13×9 dish instead of a square dish if prefered for rice crispy treats. Just know that they will be thinner.
More Rice Krispie Treat Flavors
Swap out the cereal and make fun flavors, like Cocoa Krispie Treats.
Or add in some flavored gelatin to the melted marshmallow for a unique twist!
Use Lucky Charms instead of Rice Krispie cereal for a St.Paddy’s Day dessert idea.
- For best results, name brand cereal stays fresher longer and can hold up to the melted butter and marshmallows better
- Always start with fresh marshmallows. If you use stale marshmallows in hopes that melting them will give you good results, you’ll be disappointed!
- More mix-ins: fold in some m&m’s or Reese’s peanut butter cups for a delicious dessert idea.
More Easy Dessert Recipes:
- Scotcheroos
- Peanut Butter Rice Crispies Treat
- Easter Krispie Treats
- Biscoff Rice Crispy Squares
- No Bake Cookies
The BEST Rice Krispie Treats
Get the secret tips and tricks to making the most PERFECT Rice Krispie Treats recipe. From using fresh butter and marshmallows to adding vanilla extract, this is our favorite dessert.
Ingredients
- 6 Tablespoons salted butter
- 16 oz bag mini marshmallows, divided
- 1 teaspoon pure vanilla extract
- 6 cups rice krispies cereal
Instructions
- Line a 9-inch square baking dish with parchment paper. Set aside.
- In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
- Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows.
- Pour into the prepared baking dish. Press GENTLY with your fingertips just until completely spread out (the harder you pack them in, the harder they are to eat).
- Allow to set, about 1 hour. Cut and enjoy!
Notes
- How many marshmallows do I need? One 16oz bag of marshmallows is about 8-9 cups. You'll melt all but one cup of the marshmallows in the butter, reserving the last cup for adding with the cereal.
- Line a 9-inch square baking dish with parchment paper. This way you don’t have to worry about extra butter on your fingertips, or the other extreme of your bars sticking to the pan! Use binder clips to help the parchment paper stay in place.
- Use fresh marshmallows. Seriously, they make a difference. Don’t grab that bag that’s been in your pantry for months and months thinking it will be okay since you are melting them. It won’t be okay.
- Add my secret ingredient. VANILLA EXTRACT. Not imitation vanilla, but PURE VANILLA extract. It makes a difference in creating the illusion that you’re using homemade marshmallows.
- DO NOT (I repeat) DO NOT press these bars into your pan firmly. Using your fingertips, GENTLY press them in just until they are spread out. The harder you pack them in, the harder they are when it’s time to eat them!
- The trick to pressing them in your pan without sticking to your hands is to run your fingers in water, shake off the excess, and press. Voila. No sticking!
- Store in an airtight container for two days. If they last that long, I’d be shocked!
- Make these gluten free by choosing a crispy rice cereal labeled Gluten Free (and check your marshmallow labels too just in case).
Recommended Products
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Nutrition Information:
Yield:
9Serving Size:
1 barAmount Per Serving: Calories: 300Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 139mgCarbohydrates: 57gFiber: 0gSugar: 31gProtein: 2g
Original Rice Krispie Treats recipe with all the tips and tricks for making them thick and chewy!
Can I substitute homemade marshmallow fluff for the marshmallow ? Having a little difficulty getting a hold good marshmallows this side of the Atlantic. Pls help! It’ll go a long way!
These are absolutely the best Rice Krispie treats ever!!!!
I add peanut butter to these!!!
So glad I stumbled across your recipe yesterday when looking for a Rice Krispie bar. I have not made them since going gluten free over a decade ago. The vanilla added something extra and they were so good even with my gluten free crispy rice from Nature’s Path. Even my daughter who is not a big dessert fan and can eat gluten asked for more! Thank you for the tips as well!
I chose to try this recipe and the squares turned out fine. They tasted like they always do. I don’t notice any difference from other recipes I’ve tried. I just found this recipe to be a little extra. There’s no need to take such an easy to make treat and make it more complex. For example, measuring 6 separate tablespoons of butter rather than 1/3 of a cup, or calling for a 16 ounce bag of marshmallows, when the bag is measured in grams. I did get a little chuckle out of your secret ingredient, which is in every other RK recipe I’ve ever made. I’ve yet to see a recipe that says use artificial vanilla over pure. Thanks for taking the time to put this together and the tips were a good reminder. Love the skip to recipe link at the top
Well for starters, 6 Tbsp is easier to measure than 1/3 cup of butter (which is 5 Tbsp plus 1 teaspoon). In my grocery store, the big bags of marshmallows are 16 oz bags, so there’s no special trick there. And as for vanilla extract, the original recipe on the box of rice krispies doesn’t call for it, so adding it makes them taste better. However, if you love the original recipe, and like measuring 5 Tbsp plus 1 tsp butter, feel free to carry on 🙂
So, let me get this straight Diane, you followed this recipe and didn’t realize during the process that it was the same as the one you’ve always used? You just HAD TO post how it tasted the exact same as though you expected the very same recipe with the very same ingredients to taste otherwise? Or…was that just a smoke screen for you to throw a dig at the lady who posted it about how “extra” you thought it was? It’s funny, the only thing “extra” on this recipe page is your obvious superiority complex and know-it-all attitude.
Aimee, I enjoyed the recipe (including your increments of measurement.) Thank you for posting it. And you’re right, most recipes do not specify to use real vanilla. I did find it made a difference and I appreciate that recommendation!
Question every time I make a desert with cereal even muddy buddies and cookies the cereal tastes stale what am I doing wrong
Make sure to always START with fresh cereal.
Oh my gosh!!!! A-M-A-Z-I-N-G!!!! They were so GOOD!…. They were gone within 24 hours! I went back to get some the next day and they were GONE!!! I am going to have to make more! This recipe is a keeper for sure!!
Yay, so glad you enjoyed them as well 🙂
Hi um I have a question. Um when you do the marshmallows and the cereal why does it turn out so um…I don’t know. I guess just why does it turn out like that. Um, bye. I’m now going to throw my electronic device away.
Oh and what about the egg.
This is a great recipe. The tip to spread out with fingers is life changing. It leaves these beautiful marshmallow strings in the gaps and it holds additions beautifully. I added rainbow jimmies and some mini white chocolate chips for a “birthday cake” flavour and used clear vanilla extract. There were most excellent!
My first time ever making rice krispie treats. I’m presently waiting for the 1 hour cool off time to end so we can finally try them. Fingers crossed. But on the low, I was eating bites the entire time I was mixing. Thanks
Hi Aimee!
Thank you so much for the recipe, and the great tips! I just made these with 4 cups Rice Krispies and 3 cups Reese’s Puffs. They came out perfect! Buttery, soft, vanilla-y; absolutely wonderful. Thank you!
Krista from NY!
Hi. Thanks for the recipe and tips!
The local grocery store had “Lucky Charms Magically Delicious Marshmallows” for sale…. If you use different color marshmallows would it influence the overall color much? Have you used larger marshmallows? Or food coloring? I plan to make some for an upcoming baby shower. Thank you 😊💓
You can retain the individual colors if you make the batch with white marshmallows and then at the end add the multi color ones, should look great!
Hiii. Could I sub coconut oil for the butter?
Absolutely delicious, Aimee! Thank you for sharing your recipe AND your tips. As far as negative people leaving negative comments, I wouldn’t waste my time even looking at them. Like you mentioned, they were not forced to read anything- they CHOSE to! Keep your head up and keep doing what you love, because you are great at it! This is, by far, my favorite RC treat recipe, and when I make them, my family swarms the kitchen. 🙂 Thank you so much again for sharing!