Go Back
Easy Rice Krispie Treat Recipe
Ash Tyrrell

Easy Rice Krispie Treat Recipe

I've been making rice krispie treats since I was way too young to be trusted near a hot stove, and honestly, I still reach for this same recipe every single time. There's something about that first sticky, marshmallowy bite that instantly takes me back to school bake sales and lazy Sunday afternoons.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 9
Ingredients Method Notes

Ingredients
  

  • 6 tablespoons unsalted butter — melts into the marshmallow for that classic buttery flavor don't skip it or swap margarine in
  • 1 10 ounce bag mini marshmallows — mini marshmallows melt down more evenly than large ones for a smoother mixture
  • 1 cup large marshmallows reserved separately — stirred in at the end so you get extra gooey pockets throughout
  • 6 cups crispy rice cereal — measure this after the marshmallow mixture is ready so it doesn't sit out and go stale
  • 1 teaspoon vanilla extract — adds warmth and depth so the treats don't taste one-note sweet
  • ¼ teaspoon salt — balances the sugar and makes the vanilla and butter flavors stand out more

Method
 

  1. Add your butter to a large saucepan over medium-low heat and let it melt completely, swirling the pan occasionally. Keep the heat gentle here, since butter that gets too hot can turn the marshmallows grainy later. This usually takes about two minutes.
  2. Once the butter is melted, add in your mini marshmallows along with the salt. Stir continuously until they're fully melted and smooth, which takes roughly three to four minutes. Remove the pan from the heat as soon as it's smooth.
  3. Stir the vanilla extract into the warm marshmallow mixture first, then fold in the crispy rice cereal a little at a time. Mix gently so you don't crush the cereal, just enough to coat every piece evenly with marshmallow.
  4. Add your reserved cup of large marshmallows and fold them through quickly before the mixture cools too much. This step is what gives the finished treats those extra gooey, stretchy pockets people love.
  5. Transfer the mixture into your parchment-lined pan and press it down gently with a lightly greased spatula. Avoid pressing too hard, since packing it in tightly is what makes rice krispie treats turn out dense and hard.
  6. Let the pan sit at room temperature for about 30 minutes until fully set. Once cooled, lift the whole slab out using the parchment paper and slice it into even squares with a sharp knife

Notes

  • I always use fresh marshmallows, since stale ones don't melt smoothly and leave lumps in the mixture.
  • I grease my spatula and hands lightly with butter before pressing the mixture down, which stops everything from sticking.
  • I never pack the mixture too tightly into the pan, since a lighter touch keeps the texture soft instead of chewy and tough.
  • I like adding my extra big marshmallows right at the very end so they stay a little melty instead of fully dissolving.
  • I always let mine cool completely before cutting, or the squares fall apart and get messy.