Our Favorite Rice Krispie Treats Recipe

The ratio of cereal to marshmallow makes or breaks a rice krispie treat– literally! For extra gooey and buttery rice krispie treats, use this recipe. Adding a little extra butter and marshmallow, plus a splash of vanilla extract and a pinch of salt makes all the difference.

Rice krispie treats cut into squares

I wasn’t going to publish this recipe because– really– how many ways can one make a rice krispie treat? (Hello cake batter rice krispie treats from forever ago!) The internet is flooded with these classic marshmallow squares, but I figured you might like to know how I’ve been making them over the years…? Maybe? Hopefully?

This is, without question, the best way to make rice krispie treats and I have a few tricks up my sleeve to guarantee that the treats are extra marshmallow-y, extra gooey, extra buttery, extra flavorful, and extra AWESOME. I make these whenever I need something quick and guaranteed crowd-friendly. In fact, I just served a double batch at a big cookout over the weekend. Not a single square left.

Crispy rice treats are a totally retro dessert and once you take that first bite, you’re instantly reminded why they’re a staple. So good!!

Stack of rice krispie treats

5 Ingredients in These Rice Krispie Treats

You only need 5 simple ingredients for these no-bake squares.

  1. Butter: Like all good desserts, the base of great rice krispie treats is butter! You need 3/4 cup, which is 12 Tablespoons or 1.5 sticks.
  2. Marshmallows: These krispie treats are extra marshmallow-y without falling apart. You need 2 10-ounce bags (about 11 heaping cups) of mini marshmallows.
  3. Vanilla Extract: This is an easy addition that turns a good rice krispie treat into a great rice krispie treat. You only need 1/2 teaspoon, but what a difference it makes!
  4. Salt: Salt is another little addition I add to my rice krispie treats. Like vanilla extract, salt is a super convenient ingredient and you don’t need much of it. Just a pinch adds a depth of flavor otherwise absent from crispy rice treats.
  5. Rice Krispies Cereal: What’s a crispy treat without rice krispies cereal? The best!

Melt the butter and marshmallows in a big pot on the stove, then remove from heat and gently stir in the remaining ingredients. I just use my handy 5.5 quart dutch oven. It’s the perfect size!

Melted marshmallow butter mixture for crispy rice treats in a pot

Rice krispie treat mixture in pink pot

Best Ratio of Marshmallow to Cereal

An important factor in a rice krispie treat recipe is the ratio of marshmallow to cereal. Too much cereal and the squares will taste dry, crunchy, and bland. Too much marshmallow and the squares will be too sticky and fall apart. The best ratio for a 9×13 inch baking pan is 2 10-ounce bags of mini marshmallows (11 heaping cups) and 9 cups of cereal.

To prevent any kind of sticking, line your baking pan with greased parchment paper. I just lightly spray the parchment paper with a little nonstick spray.

Pan of rice krispie treats with spatula

The #1 Trick for Rice Krispie Treats

Do you want an extra buttery melt-in-your-mouth marshmallow square? Of course you do. In order to achieve this, do NOT pack the rice krispie treats down into the baking pan. Use greased fingers or a greased spatula to softly spread and stretch the mixture into the pan, then use a flat spatula to very gently press the mixture down. Do not compact it with force otherwise your treats will be thin and hard. Instead, just lightly press the treats down into the pan. Butter the back of a flat spatula or spray with a little nonstick spray to prevent sticking. Your treats will be soft yet crisp and not overly crunchy. 🙂

I recommend doing this with my scotcheroos, too!

Rice krispie treats

rice krispie treats

That’s basically it! I don’t need to convince you that rice krispie treats are delicious, but I hope you try these little extras (the vanilla, salt, ratio of marshmallow to cereal) the next time you need a recipe for these marshmallow squares.

How do you make rice krispie treats?

More No Bake Desserts

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Rice krispie treats cut into squares

Our Favorite Rice Krispie Treats

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 20 treats
  • Category: Dessert
  • Method: Cooking
  • Cuisine: American


This is our favorite recipe for classic rice krispie treats. Adding a little extra butter and marshmallow, plus a splash of vanilla extract and a pinch of salt makes all the difference! Let them set for at least 1 hour before cutting into squares.


  • 3/4 cup (170g; 1.5 sticks) unsalted butter
  • two 10 ounce bags (11 heaping cups) mini marshmallows
  • 1/2 teaspoon pure vanilla extract
  • pinch salt
  • 9 cups (270g) crispy rice cereal


  1. Line a 9×13 inch baking pan with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.
  2. Melt the butter over medium heat in a very large pot. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted.
  3. Remove from heat, then immediately stir in the vanilla extract and salt. Finally, fold in the cereal. Make sure each piece of cereal is coated with the marshmallow mixture.
  4. Transfer mixture to prepared pan. Using a rubber spatula (greasing it lightly helps), gently spread mixture to fit the pan. Lightly grease the back of a flat spatula and very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down so it’s secure in the pan.
  5. Allow treats to set for at least 1 hour at room temperature and up to 1 day. Cover tightly if leaving out for more than a few hours.
  6. Lift the rice krispie treats as a whole out of the pan using the parchment paper. Cut into squares.
  7. Cover and store leftover treats at room temperature for up to 3 days. To store, place in layers between sheets of parchment or wax paper.


  1. Freezing Instructions: Rice krispie treats aren’t the best dessert to freeze because the texture isn’t always completely the same after thawing. That being said, you can still freeze these squares. Freeze in layers between sheets of parchment or wax paper in a freezer container for up to 2 months. Thaw at room temperature before serving.
  2. If gluten free, check labels to ensure all products are certified gluten free.
  3. For the pinch of salt, I always add a little less than 1/8 teaspoon.

Adapted from Kellogg’s

Keywords: marshmallow


  1. Beverley Litwin says:

    If I halve the recipe what size pan would I use? Thanks!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Beverley, If you halve the recipe, use a 9×9 inch square pan.

      1. I am wondering if an 8×8 pan would be closer; its area is 64 sq inches, which a bit more than half of the 9×13 pan area of 117 sq inches. The 9×9 pan is 81 sq inches, which is about 2/3 the area of a 9×13.

      2. Hilari @ Sally's Baking Addiction says:

        Hi Pat, you can use either! Bars will be thicker in an 8×8 pan and thinner in a 9×9 pan. Hope you enjoy these!

  2. Would you recommend this recipe for sculpting and covering with fondant? Thank you!

  3. Amazing!! I’m not a Rice Krispie treat fan but these are divine, nothing compares. Thank you for a great recipe!!

  4. Hi, can i use large marshmallows? And if so how many?


    P.s love your recipes!

    1. Hi Trish, thank you! You can use the full size marshmallows. You will need 20 oz total.

  5. Can I double this?

  6. Can I use this recipe to put the squares on a stick and dip them in half and two chocolate. I saw a beautiful treat for a baby shower and I want to make them for my daughters and dip them in a pink chocolate. Will this recipe holder gather for that type of use?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, that should work Sara. Just make sure the treats are completely cool before you cut them so they maintain their shape. This sounds like such a sweet treat for a shower!

  7. For how long do I leave it in the oven?

    1. Stephanie @ Sally's Baking Addiction says:

      These are a no-bake treat so they do not go in the oven! After they are mixed and spread in the pan they will set at room temperature.

  8. Omg I love Rice Krispy Treats! I always get them at Noodles and Company and I wanted to make my own. I just got done making them and they are THE BOMB!!!! Will definietly use this recipe again. Thank you for this

  9. Shannon Blomstrom says:

    They look yummy! I’ve never added vanilla or salt. I will try that next time. When I mix the marshmallows with the Rice Krispies I add a few more mini marshmallows to the mixture. They melt just a little bit and create little pockets of gooeyness!
    Your recipes are my favorite! My go to every time I want to try something new.

  10. Can you use salted butter

    1. I used salted butter and omitted pinch of salt. They’re delicious!

  11. I made this going by weight for accuracy but didn’t like the proportion of butter to marshmallow. Too buttery. The pinch of salt and vanilla was a nice touch though.

  12. I’ve made these twice in 3 days now….I can’t stop…send help

  13. Hi!
    I’m planning on making these…do I use salted or unsalted butter? Also, do you know how long it will be good for if it’s stored in an airtight container? And would you suggest I store it in the fridge or In room Temperature?

    1. Hi Ren! All of these answers can be found in the recipe. 🙂 Unsalted is best and see last step for storage.

      1. I consider myself a reasonably well versed baker…I’ve made many cookies, cakes, pies, and cinnamon buns over the years. I had no idea I kept ruining my Rice Krispie treats by packing them down too firmly in the pan!! I also had my buttered spatula ready to go and that made life much easier. Thank-you for sharing the simple tips…sometimes those are the best ones 🙂 these turned out amazing!

  14. Liezl Gonzales says:

    Hello can i use this recipe as toppings for my brownies?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Liezl, I don’t see why not! Bake the brownies first and let them cool, and then you may want a layer on top of the brownies for the Rice Krispie Treats to stick to (Homemade Marshmallow Creme would be delicious!). Let us know if you try it!

  15. These are amazing! Not a “rough” on your mouth as other recipes. They were sweet and gooey and easy to bite, but didn’t fall apart. The salt and vanilla really do make a difference! I halved the recipe and use an 8×8 dish and it was perfect 🙂

  16. My mum used to make rice crispie cake the same process but with the addition of toffee I’m can’t find a recipe which includes toffee and am unsure of the quantities to use can anyone help.thankyou

  17. Can marshmallow fluff be substituted for marshmallows?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Dan, Marshmallow fluff/creme stays in its “liquid”/thin consistency, where marshmallows will help solidify the treats. I don’t recommend substituting.

  18. My go to Rice Krispie recipe! Love it!

  19. Hi,
    I just made these and they have been setting for about 3 hours now— but they are not crispy at all. They just taste soggy— do you have any suggestions of what I might have done wrong??
    I really want to get it right!!
    Thank you 🙂

  20. I chose this recipe because it worked in a 9×13 pan and sounded great as I love gooier rather than crispier squares. I measured the marshmallows and butter by weight and they were WAY TOO gooey even for me – they made the Krispies soggy. When I measured mini marshmallows by weight and checked, it gave me 12 cups. I would recommend using 11 level cups of mini marshmallows, or add at least a couple more cups of Rice Krispies if going by weight.

  21. I was wondering if you could formulate a recipe for British flapjacks? Theyre not pancakes as Americans would call them, look like rice crispies but with oats. Ive been looking for a good recipe, the ones on the internet are much too sweet and sickly. Id trust your recipes without a second thought.I hope youll consider it, sure lots of British readers would appreciate it too :).

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