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. The addition of a little extra butter and marshmallow, plus a splash of vanilla extract and a pinch of salt, makes all the difference.
I originally published this recipe in 2019 and have since added new photos, a video tutorial, and helpful success tips.
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 and s’mores rice krispie treats from forever ago and welcome to the marshmallow crispy cookie version!) The internet is flooded with these classic marshmallow-cereal 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 a quick and guaranteed crowd-friendly dessert. In fact, I just served a double batch at a big cookout over the weekend. Not a single square left. They are also the perfect treat to include in our list of back to school recipes.
Crispy rice treats are a totally retro dessert (just like a nostalgic chocolate cake roll!) and once you take that first bite, you’re instantly reminded why they’re a staple. So good!!
One reader, Diane, commented: “The recipe has wonderful flavor. The ton of marshmallows and my homemade vanilla extract (thank you, Sally) did the trick. Gooey, tasty, and if you need a sweet fix, this is the one. ★★★★★“
Another reader, Tracy, commented: “I made these yesterday, and my husband declared them the best Rice Krispie treats ever, and I agree. This will be my go-to recipe from now on. ★★★★★“
5 Simple Ingredients in These Rice Krispie Treats
You only need 5 simple ingredients for these no-bake squares.
- Butter: Like all good desserts, the base of great rice krispie treats is butter! You need 3/4 cup, which is 170g, or 12 Tablespoons.
- Marshmallows: These krispie treats are extra marshmallow-y without falling apart. You need two 10-ounce bags (about 11 heaping cups) of mini marshmallows. Or you can use homemade marshmallows!
- 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! Homemade vanilla extract is excellent here.
- Salt: Salt is another little flavor enhancer I add to my rice krispie treats. Like vanilla extract, salt is a super convenient ingredient you already have in your kitchen, and you don’t need much of it. Just a pinch adds a depth of flavor otherwise absent from crispy rice treats.
- 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. Any similar size works great!
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 two 10-ounce bags of mini marshmallows (566g, or about 11 heaping cups) and 9 cups of cereal (270g).
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.
I line the pan for many of my brownie and bar recipes, like homemade brownies and M&M Cookie Bars, too.
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 and white chocolate Lucky Charms treats, too!
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.
More No-Bake Desserts
- No-Bake Peanut Butter Bars
- Peanut Butter Fudge
- Scotcheroos
- Ice Cream Cake
- No-Bake Cookies
- No-Bake Cheesecake Jars
- Caramel Dipped Pretzels
Favorite Rice Krispie Treats
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 20 treats
- Category: Dessert
- Method: Cooking
- Cuisine: American
Description
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.
Ingredients
- 3/4 cup (170g; 12 Tbsp) unsalted butter
- two 10-ounce bags (566g; 11 heaping cups) mini marshmallows
- 1/2 teaspoon pure vanilla extract
- pinch salt
- 9 cups (270g) crispy rice cereal
Instructions
- 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.
- 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.
- 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.
- Transfer mixture to prepared pan. Using a silicone 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 until it is secure in the pan.
- 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.
- Lift the rice krispie treats as a whole out of the pan using the edges of the parchment paper. Cut into squares.
- Cover and store leftover treats at room temperature for up to 3 days. To store, place in an airtight container, with sheets of parchment or wax paper between layers.
Notes
- 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-friendly container for up to 2 months. Thaw at room temperature before serving.
- Special Tools (affiliate links): 9×13-inch Baking Pan | Parchment Paper | Large Pot (such as a Dutch Oven) | Silicone Spatula | Flat Spatula
- If gluten free, check labels to ensure all products are certified gluten free.
- For the pinch of salt, I always add a little less than 1/8 teaspoon.
Adapted from Kellogg’s
Reader Comments and Reviews
How thick are these rice crispy treats when made in a 9×13 pan per instructions? Thank you, they look wonderful!
Hi Kate, these are about 2 inches thick, but you can make them to your desired thickness. Enjoy!
These look amazing, and I can’t wait to try! If I wanted to add Oreos to make them “cookies and cream”, should I just substitute out some of the Rice Krispies? i.e. reduce Krispies to 7 cups and add 2 cups of crushed oreos?
Thank you!
Hi Laura, That should work! Let us know if you give it a try.
I ended up using 6.5 c of Rice Krispies and 2.5 c of Oreos. I then cut them into small pieces and dipped them in white chocolate (topped with Oreo crumbles). They turned out delicious!! Thank you again for this wonderful recipe 🙂
For add-ins like candy corn or m & ms, would I just pour them in while stirring, or is there an adjustment to the recipe? Also, I kind of remember my mom just dumping in a bag of chocolate chips – would that work? Thanks! I have my box of Rice Krispies and bag of marshmallows standing by
Hi Jessica, You can fold in chocolate chips or M&M’s while stirring. Enjoy!
To quote my husband, these are dangerous such a good recipe! The salt is just what the need!
Can I add sprinkles to these? Would like to add some Halloween colors to them.
Hi Sheila, absolutely! You can add some with the rice cereal for sprinkles throughout or simply sprinkle them on the top and lightly press them in to stay.
This is my go-to Rice Krispie recipe! The best ever!
If I wanted to make a batch with a different cereal should I use the same proportions? I’m thinking fruit loops. Thanks!
Hi Dane, we haven’t tested this recipe with fruit loops but please let us know how it goes if you do! So glad you love these Rice Krispie treats.
How many days in advance can you make these without freezing them?
Hi Becky, You can leave them at room temperature for up to 3 days. To store, place in layers between sheets of parchment or wax paper.
Browned the butter & added a touch of Maldon salt on top . . . perfection. On our second batch this wk.
Did you increase the amount of butter used?
Usually, when I make Rice Krispie treats over the stovetop, they stick to the bottom. These didn’t and were so delicious! Even using old marshmallows!
These were fantastic! So easy and absolutely delicious.
These are delicious!! My bf & I eat them all within a day when I make them. I am wondering if you have the nutritional breakdown for this recipe? Would love to Jane as I’m a meal tracker. Ty
Hi Brandi! So glad you love these Rice Krispie treats. We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp
Can I use regular size marshmallows?
Hi Janette! You can use the full size marshmallows. You will need 20 oz total.
I made these for a potluck dinner with friends, and let me tell you they were the “talk” of the meal! My friend, who is a chef, cannot stop raving about them! People are calling them “crack,” in a good way! haha People couldn’t get enough of them. This was just a month ago, and now it seems it will be the “go-to” item for all our get togethers (which makes me happy, as they really were so darn easy to makes!) Thank you so much for such an amazingly easy, yet tasty wonderfully delicious recipe!)
Would these be too gooey to dip in chocolate?
Hi Kristina, after the bars have cooled and set, you should easily be able to dip them in chocolate.
I tried this recipe, and added in just a sprinkle of Fruity Pebbles, mostly for a bit of color. My children absolutely devoured them. My biggest regret is that I couldn’t give it more than 5 stars!
Hello! I live in Italy and can only find large marshmallows here, approximately how many ounces of large marshmallows do you think I would need to use? Thank you 🙂
Hi Mary, you’ll need about 20 oz. total of marshmallows. Enjoy!
Hi! I would love to make this! I want to add peanut butter because it reminds me of my childhood & it tastes so wonderful! How much should I add to this recipe?
Hi Laurie! We recommend adding 2/3 cup creamy peanut butter and reducing the butter to 1/2 cup (1 stick).
Thank you! I was way off on my guess so I really appreciate your help!
Will this work with vegan marshmallows or marshmallow fluff?
Hi Brenda! Marshmallow fluff/creme stays in its “liquid”/thin consistency, where marshmallows will help solidify the treats. We don’t recommend substituting fluff, but we haven’t personally tried vegan marshmallows so we’re unsure of how they’d work in this recipe. If you give it a try, we’d love to know how it goes.
I have made these multiple times now in the last three months. Has to be my favourite sweet snack to take into work as I only have a short break and these are easy to eat and a batch lasts me two weeks. This time, I threw some Chex type cereal into the mix as well. Still amazing! Highly recommend this recipe. Thank you!
Simply fabulous easy treats! Thank you!
very good but the marshmallows were brown
Turned out great! I used brown rice crisps, a few partial bags of stale marshmallows, and even some colored marshmallows, to finish up the stuff in my cabinet. I love that stale marshmallows (I’m talking cut them out of the bag sticky, and tough) make perfectly delicious Rice Krispie treats! Love the addition of salt and vanilla. Yummy.
Love it! I do this too. I had a bunch of partial bags of old marshmallows in a basket on top of my fridge. Added in some fresh marshmallows to achieve the weight needed. We have a celiac in the house so I used gf brown rice krisps but didn’t have 9 cups worth so I threw in some cheerios (hey it doesn’t technically have to be rice cereal, right?) . It does take a little longer for the stale marshmallows to melt but once they come into contact with the butter they puff up like fresh bought!
I’m a US ex-pat and was thrilled to find a bag of marshmallows at the supermarket recently!! I whipped these bad boys up (thanks for giving grams in your recipes; my bag was an odd amount so it was easy to do some quick math) and they were gone before I knew it. My daughter declared these are the very very best sweet thing I have ever made. (Hmm, why do I bother with complicated baked goods when this one hits a home run with hardly any effort?!?) Here’s hoping I find a reliable marshmallow source soon. It was great to have a taste of home, but even better with your additions. Thanks, Sally!
Oh thats GREAT thank you so much cant wait to make them thank you for your quick response I personally LOVE ALL of you recipes I make them every Month
THANK YOU SO MUCH
This is our favorite Rice Krispie Square recipe! We’ve tried it a few times and it’s absolutely TO DIE FOR! Spreading it in the pan just so is key to squishy, marshamallowy goodness!
I normally do not enjoy baking/cooking with marshmallow since it is so sticky and I make such a mess of it but since my kids keep asking for Rice Krispie treats, I went ahead and gave this recipe a try. They came out perfect and delicious. Will keep this and use again. Very easy to make!
Great recipe, best one I’ve tried! Take a small square of parchment paper and use that to press the warm mixture down into the pan. It’s easy, won’t stick and it keeps your hands clean.
Hi! Would these hold together well on a cake pop stick?
Yes, that should work Tina. Just make sure the treats are completely cool before you cut them so they maintain their shape.
I heard you can put a can of sweet condensed milk in your rice Krispy treat so they won’t get hard is that true
I would use a 1/2 bag of Heath Bar butter brickle bits (or however much you want). Sprinkle them in as you’re folding the Rice Krispies into the marshmallow mixture. And that sounds great!
I wanted to love this recipe and although it tasted great with the addition of the vanilla and pinch of salt, I found the butter excessive. I followed the recipe in terms of the cereal and marshmellow amounts, but the butter was pooling at the bottom of the pan. I know it doesn’t taste to have dry rice crispy squares but I found the amount of butter made the recipe greasy.
The amount of marshmallows should be half what it is. I made this and its inedible. It’s a soup with a ton of butter and marshmallow. Waste of ingredients and time…
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 :).
Hell yes! Adding my vote to the British/overseas viewers. I’ve made Sally’s raisin granola bars and streusel bars (healthy version), which is the closest I’ve gotten to a flapjack that actually tastes of oats haha
Flapjacks:
4oz butter
3oz golden syrup
3oz soft brown sugar
8oz rolled oats
Melt butter, syrup and sugar together on low heat (microwave or saucepan).
Stir in oats and mix well.
Spread into a 8 x 12 inch dish/tin (sometimes I make a smaller one which is thicker and needs cooking a little longer). Gently press in with back of a spoon.
Bake at 180c (350F) or Gas Mk 4 for 30 mins until golden (a little darker around the edges). Adjust for fan oven.
Directly you take it out of oven mark out squares. (I use a spatula and push down into dividing lines rather than drag a knife through).
Let cool completely and then cut through again with a knife and transfer to a container. Layer greaseproof paper between.
* Golden Syrup is common in England but can be found here in Loblaws or similar. It is in a small glass jar with a green lid – much richer and thicker than corn syrup)