Name: Favorite Rice Krispie Treats
Prep time: 10 min
Cook time: 5 min
Total time: 1 h 15 min
Cuisine: American
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

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.

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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!

Melted marshmallow butter mixture for crispy rice treats in a pot

crispy rice cereal and marshmallow mixture in large 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 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!

crispy rice squares treats with 1 corner slice cut out.

1 crispy rice treat pulled apart to show marshmallow.

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

Favorite Rice Krispie Treats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 162 reviews

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

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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

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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

Sally McKenney

Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.