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.
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. ★★★★★“
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!!
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.
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
Finally found a store in Spain that had Rice Crispies and marshmallows, so I could make these! I thought the cereal box was huge but it was exactly 9 cups, so maybe that’s a standard size in the states? I know my marshmallows were nonstandard because they’re as big as my fist! They call them barbecue marshmallows!? Anyway, these treats taste even better than I remembered them thanks to your recipe! You’ve made an expat family very happy! Thank you!
Truly the best Rice Krispy treats EVER! Such a hit every time I make them. The recipe is perfection!
The best Rice Krispie Treats! Will be making frequently.
Once again Sally, you’ve humbled my baking abilities!! I usually don’t make these because it always felt like such an effort. These were a breeze! (Hint-Don’t use large marshmallows) although they work, they make these treats harder to make than necessary! Used your recipe exactly except I used an 11×15 pan. I like my bars a bit flatter!! Love this recipe! Super delicious of course but your recipes always are!!❤️
Just made two batches of these today for a party tomorrow. YUM. Better than any I have ever tasted. Followed directions/ingredients to a T, used Kroger products and added a shake of sprinkles to the top for fun.
Hi! How can I make these into butterscotch rice crispy treats?
Hi Lili, you might enjoy our scotcheroo recipe instead!
The BEST rice krispie treat! perfect treat for my fam 🙂 Will make again!
I made these for my kids school. Students came up to tell me that they were even better than the prepackaged kind! I think that’s a high compliment from a child!
I made these with homemade marshmallows and the butter marshmallow mixture seemed to turn to liquid. Any idea why?? I’m just experimenting with homemade marshmallows so any tips would be appreciated.
Hi J, we’d love to help troubleshoot, but need a little more info. Are you using this recipe for homemade marshmallows or a different one? We haven’t tested this exact recipe with homemade marshmallows yet, but it’s on our radar to do so soon! It’s possible that the amount of marshmallow needs to change. How many grams/ounces of marshmallows did you use here?
Can I add cocoa powder and chocolate chips to make this chocolatey?? Love this recipe so much
Hi Sarah, for a chocolate version you can fold in chocolate chips, use Cocoa Krispies instead of Rice Krispies, dip each bar in chocolate, or drizzle melted chocolate over the top. Let us know what you try!
I already pour ganache over it and turn them into cosmic cripies, or add sprinkles with crushed mini eggs or candy canes, depending on the season. We don’t seem to have chocolate rice crispies in Canada so that’s why I asked about the cocoa powder, but thank you for replying!
Can you substitute the marshmallow meringue frosting/marshmallow crème for the marshmallows of would you have to use the homemade marshmallows?
Hi Becky, Marshmallow fluff/creme stays in its “liquid”/thin consistency, where marshmallows will help solidify the treats. We don’t recommend substituting.
Planning to make this recipe as Valentine’s Day treats (pink food coloring, sprinkles, heart-shaped cookie cutter, the whole shabang). After cutting with the heart-shaped cookie cutter, can the excess be respread/shaped or will it have hardened too much?
Hi Sally, I’ve been learning from you since before the cookbooks! Thanks for all you do. I swear you used to have a recipe for Ultimate Rice Krispie treats that had both Chocolate and peanut butter layers. But I can’t find it on your site. Am I making that up? lol please help! I cannot find the recipe anywhere and have made it several times!
Hi Erin, yes, we were no longer satisfied with the outcome of that older recipe, but if you send us an email at sally@sallysbakingaddiction.com, we’d be happy to email it to you!
These were the best rice crispy treats I have made! I can’t stop eating them! Thank you so much for this recipe!
I’ve made these before and they were PERFECTION! I was just cleaning out my pantry and realized I have all the ingredients to make them again EXCEPT I only have 1 – 10oz bag of regular size marshmallows. Hod do you think it would work subbing that for the 2 bags of mini? I could cut the marshmallows in half or even in quarters? Thanks in advance!!
Hi Heather, you’ll need 20-ounces total marshmallows. Large marshmallows can be a bit difficult to melt down, though, so we do recommend using mini marshmallows if possible.
Perfect recipe! I made these for our holiday party, and just made them today to include in Christmas cookie tins for gifts.
I’ve made these several times in the past (I always half the recipe). This xmas I was thinking of adding an extra 5ounces of mini marshmallows into the rice mixture right before putting them in the pan to make them even more gooey marshmallow-y. My question is, do you think the extra marshmallow bits in it would require me to increase the cereal amount? Or do you think it would still be fine with the written amount?
Hi Melissa, we haven’t tested any other ratios to know how they set up. We imagine that it would be fine to add some extra marshmallows but worry they might be a little too gooey to cut if you use 5oz (that’s about half a bag). We’d love to know how they turn out if you give it a try!
Hi Melissa, so, you won’t need to add more cereal, if you hold back on 1/4 of the marshmallows required and drop them in last minute, stir untill they start to soften and stretch. Lol. They stay gooey and chewy, without changing the origional recipe
Perfect texture! They need some flaky sea salt to top as does most of my deserts 😉
WoW! Great recipie, the best rice krispies I ‘ve ever made!!
I’ve been making these treats for decades just loosely following the directions on the box, thinking it all taste the same, but this time… I followed your butter ratio, and your tip on packing it “very gently”. Oh what huge difference, the texture is spot on, I can taste and feel the krispies and the marshmellos.. YUMM 🙂
Thank you for posting this! The BEST Rice Krispie recipe. I have made hard, dry, fally-apart or lackluster treats before. This recipe has the perfect ratio of marshmallow to cereal and a touch of depth of flavor. They are light and fluffy, but easy to manage. Love the trick of pulling the whole thing out to cut!
Hello, how many rice krispie squares servings does the rice krispie treats recipe make?
20
Perfect ratios!! Delicious. My 4-year old daughter couldn’t even wait. I gave her a little scoop of treat mixture before we spread it into the baking dish. Thanks so much!
I would love to use your homemade marshmallows for this recipe. How many squares do I use ?
Thank you .
Hi Donna, it would be best to use the homemade marshmallows by weight. If you have a kitchen scale, you’ll want to use the same amount (566g). You can also try measuring cups of the cut square marshmallows, but it’s much more accurate using the weight.
Thank you Sally ! I do have a scale so I’ll be making according to your directions .
Have a wonderful Christmas .
Soft and chewy. These had great flavor and great texture! Now our favorite!
Loved this recipe!! Great reviews from everyone who ate it. I was wondering… how could I turn these into peanut butter rice krispy treats? Thank you 🙂
Hi Giuliana, We recommend adding 2/3 cup creamy peanut butter and reducing the butter to 1/2 cup (1 stick). Let us know if you try them!
I halved the recipe but forgot to halve the vanilla and salt – turned out great. I’d even add more salt if you love the salty-sweet contrast like I do 🙂
In alll of your recipes do you recommend salted butter unless unsalted is specified?
Hi Alice! We always specify and almost always use unsalted butter – you can read more about salted vs. unsalted butter in baking.
This treat is always a great hit. That said, I am hoping that you can help solve a sprinkle question for me? On a recent trip I purchased a 3×3″ gourmet Rice Krispie square from a gift shop for a road snack. It was a pricey choice but I couldn’t resist their selling point as this treat was topped by a solid 1/4″ layer of nonpareils. Their Krispie layer tasted just so-so but their 1/4″ sprinkle layer definitely took each bite over the top. Can you offer any suggestions as to how to add such a thick layer of non pareils to the top of a pan of Rice Krispies because the sprinkle layer pretty much kept intact with each bite which means that their presentation wasn’t simply pressing a thick amount of sprinkles into the soft Krispies before they were set up to hold them in place? I’m stumped as to what ingredient(s) to use for this. The sprinkles themselves were as easy to chew as the Rice Krispie layer – not hard like a piece of wrapped candy. I wanted to try to replicate this topping over your Rice Krispies for an upcoming birthday celebration for a true sprinkle aficionado 🙂 Thank you for any help you can offer…
Hi Cat, that sounds like a very delicious Rice Krispie treat! We’ve never encountered anything like that or tested making something similar so can’t offer much guidance. We would love to hear what you try!
If/when I am ever able to figure it out, I’ll be sure to share because I’m certain directions for topping your recipe for Rice Krispie treats in this way would be a hit on your site! Unfortunately to date, I have only wound up wasting sprinkles while testing with various binding ingredients to achieve the same solid layer of sprinkles effect on the treat I had purchased. So far nothing I have tried has solidified/set the sprinkle layer enough for the sprinkle-topped Rice Krispie treats to qualify as finger, rather than fork food 🙂
You could also try lining the tray with the sprinkles and adding the Rice Krispie treat mix on top.
My other message doesn’t show but I also suggested a layer of white chocolate x
I made these as a nostalgic treat for game night and everyone raved about them- so yummy! I didn’t realize that I accidentally bought the Frosted Krispies instead of plain but they still turned out great. I’m at 7,000+ feet in CO and didn’t have to make any adjustments. Thanks for another keeper!!
I made these for a party this weekend, following the recipe to a T. They were AMAZING. Best Rice Krispie treats I’ve ever had, and everyone raved about them. This will be the only Rice Krispies treat recipe I ever use! Thank you for sharing!
Glad to read this, thank you Rachel! So happy you enjoy these.