Rice Krispie Treats are one of those classic desserts everyone knows, and sometimes the simplest recipes are the ones worth perfecting. While many versions these days add brown butter, double marshmallows, or thick bakery-style pans, I like to keep mine close to the original Kellogg’s recipe, just a little extra butter for richness, a splash of vanilla, and a pinch of salt to balance the sweetness.
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It’s kind of amazing when you think about it, how can just three ingredients taste so good? Butter, marshmallows, and cereal may be simple on their own, but when melted and mixed together they transform into soft, chewy bars everyone loves. My small upgrades make them even better without losing that classic flavor we all grew up with.
If you love fun, cereal-inspired bakes, try my Fruity Pebbles Cupcakes or Fruity Pebbles Waffles.
Why you’ll love this recipe
- True to the classic – Just like the original Rice Krispie Treats recipe, with only a few small upgrades.
- Balanced flavor – Vanilla and a pinch of salt keep them from being overly sweet.
- Soft & chewy – A little extra butter ensures the perfect gooey texture.
- Quick & easy – One pot, 10 minutes on the stove, and you’re done.
Recipe Ingredients
Here’s what you’ll need to make these classic Rice Krispie Treats with my simple upgrades:
Ingredient Notes:
- Butter – Unsalted is best for controlling flavor. If you use salted butter, cut back on the added salt. European-style butter (like Kerrygold) has more fat and gives a richer flavor.
- Mini marshmallows – Fresh marshmallows melt smoothly. Avoid stale, half-open bags. Large marshmallows can work too.
- Rice Krispies cereal – Use a fresh, unopened box for the best crunch. Stale cereal will taste flat.
- Vanilla & salt – A splash of vanilla adds warmth, and salt balances the sweetness.
- Optional upgrade: For a nutty, caramel-like flavor, try browning the butter before adding marshmallows.
Substitutions and Variations
- Butter – Use salted butter and cut back on the added salt, or swap in dairy-free butter sticks.
- Marshmallows – Minis melt best, but large ones work. You can also use marshmallow fluff (1 jar ≈ 10 oz bag of marshmallows) for a softer texture.
- Cereal – Any crispy rice cereal brand works. Puffed rice gives a lighter crunch.
- Pan size – Use a 9×13-inch pan for thinner bars, or a 9×9-inch pan for thick, bakery-style squares.
- Chocolate drizzle – Top with melted chocolate, or try my Chocolate Chip Rice Krispie Treats.
- Holiday version – Add sprinkles, or check out my Christmas Rice Krispie Treats with M&Ms.
- Other cereals – Try Cinnamon Toast Crunch Treats or Fruity Pebbles Rice Krispie Treats.
How to make Rice Krispies Treats
Step 1: In a large pot over medium-low heat, melt the butter until smooth.
Step 2: Stir in all the marshmallows. Keep stirring until fully melted and creamy.
Step 3: Stir in vanilla and salt.
Step 4: Remove from heat. Gently fold in Rice Krispies cereal until evenly coated.
Step 5: Transfer mixture into a greased 9×13 pan.
Step 6: Use buttered hands or a spatula to press into an even layer gently. Tip: Don’t press too firmly or the bars will be dense.
Expert Tips
- Keep the heat low and slow – Melt the butter and marshmallows over low heat for chewy results. High heat makes the mixture stiff and can lead to rock-hard bars once cooled.
- Use fresh cereal – Stale Rice Krispies lose their crunch and can make the treats taste flat. Opening a new box guarantees the best texture.
- Line your pan – A parchment paper sling makes removing and slicing a breeze. I do the same with my Salted Caramel Apple Pie Bars and Rhubarb Oatmeal Bars for clean edges and easy cleanup.
- Don’t press too hard – Gently spread the mixture into the pan without packing it down. Light pressure keeps the bars soft and chewy instead of dense.
- Cut with a buttered knife – For neat squares, grease your knife lightly with butter or nonstick spray before slicing. It prevents sticking and keeps edges clean.
- Add sprinkles while warm – For a playful twist, scatter sprinkles over the top while the mixture is still slightly warm so they stick. My kids love this colorful version for birthdays or classroom parties.
Common Questions
The secret is gentle heat and plenty of marshmallows. If the marshmallows get too hot, the sugar crystallizes and the treats turn hard. Melt everything low and slow, and don’t press too firmly into the pan.
This usually happens when the marshmallows were overheated or the bars were packed down too tightly in the pan. Next time, melt on low heat and press the mixture in gently.
About 30 minutes at room temperature is perfect. They’ll firm up enough to slice cleanly while still staying soft and chewy.
Yes. Melt the butter and marshmallows in a large microwave-safe bowl in 30-second bursts, stirring after each round, until smooth. Stir in the cereal as usual.
You can. Use one 7-oz jar of fluff for every 10-oz bag of marshmallows. The texture will be slightly softer but still chewy and delicious.
Storage
Room temperature – Store Rice Krispie Treats in an airtight container at room temp for 3–4 days. Keep them out of the fridge, as refrigeration makes them dry and brittle.
Freezer – These treats freeze beautifully. Wrap each square individually in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 6 weeks. Thaw at room temperature before enjoying. I use the same method with my Apple Cider Muffins so there’s always a sweet snack ready for busy weeks.
Make-ahead – You can prepare Rice Krispie Treats a day or two in advance. Just be sure to store them tightly covered at room temperature so they stay soft and chewy.
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Thank you!
-Sarah
Recipe
Best Rice Krispie Treats (Soft, Chewy & Gooey!)
Equipment
- Large pot
Ingredients
- 4 tablespoons (56g) unsalted butter
- 1 (10oz / 283g) bag mini marshmallows (about 6 cups; large marshmallows can be chopped and used if needed)
- 1 teaspoon vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon table salt
- 6 cups (160g) Rice Krispies cereal
Instructions
- Line a 9×13-inch baking pan with parchment paper. Lightly grease the parchment with nonstick spray or butter. Set aside.
- Melt the butter in a very large pot over low to medium-low heat. Once melted, add the marshmallows. Stir constantly until they are completely melted and smooth.
- Remove from heat and stir in the vanilla extract and salt. Fold in the Rice Krispies cereal until every piece is coated.
- Transfer the mixture to the prepared pan. Lightly grease a silicone spatula and gently spread the mixture to fit the pan. Grease the back of a flat spatula and press down lightly to secure the mixture in place. Do not pack it down firmly or the bars will be dense.
- Let the treats set at room temperature for about 30 minutes. Cover tightly if leaving out for more than a few hours.
- Lift the treats out of the pan using the parchment sling. Cut into squares with a sharp, greased knife.
- Cover and store leftovers in an airtight container at room temperature for up to 3 days. Place parchment or wax paper between layers to prevent sticking.
Video
Notes
- One (10 oz / 283 g) bag of mini marshmallows = about 6 cups.
- Use fresh cereal and marshmallows for the best texture.
- Don’t press the mixture firmly into the pan—light pressure keeps bars soft and chewy.
- Cut with a greased or buttered knife for clean squares.
- Let set at room temperature for about 30 minutes before slicing.
