★★★★★

Perfect Rice Krispie Treats Recipe

Get the secret tips and tricks to making the most PERFECT Rice Krispie Treats recipe. Kid and adult friendly! THICK AND CHEWY!

Large square of rice krispie treats being held.

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 have no willpower. The lure of marshmallow is too powerful. I am weak.

Foil lined pan with one square cut of rice krispy treats

The Original Rice Krispies Treat Recipe

I love crispy treats so much that I’ve created over a dozen flavors….from Fluffernutter, or Cherry, or Pistachio….to Peppermint, Cinnamon Roll, and PayDay.

I’ve even got these adorable TURKEY Krispie Treats for Thanksgiving! And of course, easy Halloween Dessert Recipes too!

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!

Step by step photos of how to make rice krispie treats

Step 1: Line an 8 or 9-inch square baking pan with parchment paper. Set aside.

Step 2: In a large sauce pan, on medium heat, melt butter. Once melted, turn heat to low and add in all but 1 cup of the mini marshmallows.

Stir constantly until marshmallows are completely melted.

Step 3: Remove from heat and stir in vanilla extract. Add cereal and the remaining mini marshmallows.

Step 4: Pour into prepared baking dish. Press gently with fingertips until spread. Set one hour. Cut and enjoy!

Rice Krispie Treat being pulled in half to show gooey marshmallow center.

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
Get the secret tips and tricks to making the most PERFECT Rice Krispie Treats. Kid and adult friendly!

Frequently Asked Questions

  1. Why do my rice krispies treats get hard?
    A: Could be many factors. Starting with stale marshmallows or cereal. Keep heat on low while adding marshmallows. And finally, do NOT press too firm when you’re adding the treats to the pan.
  2. Do these treats need to be refrigerated?
    A: Absolutely NOT. It actually could make them hard as well (see above question). Keep them covered at room temperature for best results.
  3. Can I use other cereal?
    A: Yes! Cocoa Krispies and Fruity Pebbles are both great options. You could also use Cheerios, Golden Grahams, and Cinnamon Toast Crunch!
  4. Can you freeze them?
    A: I would say no. While some people will tell you they have had success with this…I’m a purist when it comes to the rice crispy treat. I want it to taste amazing. And freezing it will result in a stale, less than stellar dessert.
Perfect squares of chocolate rice krispy treats on a piece of parchment paper.

More Easy Dessert Recipes:

Yield: 9 large bars

Perfect Rice Krispie Treats

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes

Get the secret tips and tricks to making the most PERFECT Rice Krispie Treats. Kid and adult friendly!

Ingredients

  • 6 Tbsp unsalted butter
  • 16 oz bag mini marshmallows, divided
  • 1 tsp pure vanilla extract
  • 6 cups rice krispies cereal

Instructions

  1. Line a 9-inch square baking dish with parchment paper. Set aside.
  2. 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.
  3. Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows.
  4. 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).
  5. Allow to set, about 1 hour. Cut and enjoy!

Notes

  1. Why do my rice krispies treats get hard?A: Could be many factors. Starting with stale marshmallows or cereal. Keep heat on low while adding marshmallows. And finally, do NOT press too firm when you're adding the treats to the pan.
  2. Do these treats need to be refrigerated?A: Absolutely NOT. It actually could make them hard as well (see above question). Keep them covered at room temperature for best results.
  3. Can I use other cereal?A: Yes! Cocoa Krispies and Fruity Pebbles are both great options. You could also use Cheerios, Golden Grahams, and Cinnamon Toast Crunch!
  4. Can you freeze them?A: I would say no. While some people will tell you they have had success with this...I'm a purist when it comes to the rice crispy treat. I want it to taste amazing. And freezing it will result in a stale, less than stellar dessert.
  5. 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.

Nutrition Information:

Yield:

9

Serving Size:

1 bar

Amount Per Serving: Calories: 300Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 139mgCarbohydrates: 57gFiber: 0gSugar: 31gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Original Rice Krispie Treats recipe with all the tips and tricks for making them thick and chewy!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 20, 2020

Comments & Reviews

  1. Hi! I was wondering if you needed to let the butter, marshmallow, and vanilla mixture sit for a bit before adding the rice krispies in or is it okay to do while it’s still hot? thank you!

    1. The video looked like there was waaaay more than one cup melted marshmallow? I added more but wasn’t sure if you could clarify the measurements? I did one cup (8oz) melted then 1 cup (8oz) off they heat. Haven’t tried yet but they don’t look as “gooey” as the video .
      Thanks !

      1. The recipe calls for one 16oz BAG of marshmallows, which is roughly 8-9 cups total. You’ll reserve one cup to add with the cereal, the remaining gets melted with the butter.

  2. I never leave a review BUT I literally just made these with my son and OMG!! So easy, so simple and SO DELICIOUS!! I don’t think these are going to make it through the night. Thank you for sharing this recipe, definitely a keeper.

  3. I made it! & it’s delicious! I put a 20 oz. bag of marshmallows instead of a 16 oz. bag. I also put 10oz. Of unsalted butter, and 1 1/2 teaspoons of pure vanilla extract. It revived so many childhood memories of homemade rice crispy treats.

  4. A different twist, melt 1 cup of semi sweet chocolate chips and 1 cup of butterscotch chips, mix together and pour over the rice crispy treats. Delicious!

  5. Hello Aimee,

    I was wondering how easy it would be to mold them into heart shapes. Should I do it was I put them in the pan or cut them after? Also, would topping them with sprinkles add flavor or ruin the texture?

    1. Nick,
      I have made these a few times (they are amazing!) and I bake them in the pan and use heart shaped cookie cutters after they are set. They are gooey enough you can mold back the excess and keep stamping out hearts. It is a bit over board, but I’ve also melted down white chocolate with a tad of red food coloring to drizzle over the top. This gives them an elevated appearance. Just sharing how I utilize Aimee’s recipe.

      Happy Heart Day!

    2. I made these about 8 weeks ago and they are by far the best! My go to from now on. They didn’t last but going to double ingredients and put in 13×9 pan this time. Thanks for sharing.

  6. Hi Aimee! In the ingredients, you list 16 oz mini marshmallows. Do you mean a 16 oz bag? I used 2 cups of marshmallows and the cereal barely held together. My apologies if you state this in the description! New mom over here trying to put together a quick treat! 🙂

      1. A 16oz bag of mini marshmallows is the same amount as a 16oz bag of large marshmallows. Just different shapes because 16oz is the same amount regardless of shape.

    1. A 16oz bag of marshmallows is measured in weighted oz. 2 cups or 16oz in a measuring cup is a liquid measure.

  7. I’ve made these treats twice in the last week. Oops, this IS a judgment free zone, right? LoL, seriously though, I add almost an extra cup at the end though because some of them melt right away. Best krispy treat recipe ever! Thanks! My son & hubby love them, and so do I! It’s hard to find any dish I can say that about. But, alas, shugary sweets did it big!

  8. Oh my gosh! We just made these for the school bake sale tomorrow and I hope that I will have enough left to bring. They are ridiculously good! Thanks for the easy recipe.

  9. Perfect Rice Krispie Treats Recipe is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple.Thanks for sharing!

    1. Try turning off the heat and putting the melted marshmallows and butter in a bowl to mix. I found this was the trick I wish I had been told years ago! Also try 8TBS of butter not 6. Hope this helps!

  10. Oh my gosh! We just made these for the school bake sale tomorrow and I hope that I will have enough left to bring. They are ridiculously good! Thanks for the easy recipe.

  11. I guess everyone else just assumes marshmallows is your exception to a volumetric measurement, despite holding back a cup?  I’ve ruined it. 🙁

  12. Made these before and they were a hit, thank you for your awesome and simple recipe. 
    Will these still be good if  I don’t have an hour to wait, like I only have about 20 min to let them cool..? Thanks! 

  13. I’m in tears after trying this, I just want to eat the whole pan. I used salted butter (I actually think the salt might enhance the flavor a bit) and imitation vanilla (because that’s what I had) but my goodness… it was fluffy and had a couple pops as I bit into them..I thought it seemed like too much marshmallow as I was mixing it all together but it’s literal perfection. Thank you!

  14. We grew up using cookie sheets and rolled out the rice krispy treats, then put ice cream on one sheet and then flipped the other sheet on top and had ice cream sandwiches! They were the best!!

  15. Made these tonight and WOW! I make my own vanilla extract using Tito’s Vodka… Used my homemade extract in this recipe and holy smokes. My husband tried to talk me out of using it and after eating a treat, he is convinced its the best ever. 

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