Soft and Chewy Rice Krispie Treats
Soft, chewy, foolproof rice krispie treats made with extra butter, real vanilla, and a pinch of salt. A 10-minute no-bake classic that beats the back-of-the-box version.
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 9x13-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.
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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.
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