Rice Krispie Treats Recipe
You’re going to love this easy, no-bake Rice Krispie Treats Recipe—perfect for a quick homemade snack, sweet dessert option, or a festive crowd-pleaser.
Full Recipe Introduction
Rice Krispie treats are those golden, chewy bars that bring me right back to childhood birthday parties and sleepy Sunday afternoons. What makes this Rice Krispie Treats Recipe truly special is its simplicity: just cereal, marshmallows, and butter—no oven fuss, no special gadgets. I whip these up whenever I need a classic dessert that’s equal parts nostalgia and convenience. Whether you’re packing a lunchbox snack, gifting a festive treat at holiday cookie exchanges, or just craving something sweet after dinner, this recipe delivers. You know what? According to Google Trends, search interest for “easy no-bake treats” jumps about 30% every December—so you’re right on time.
Why You’ll Love This Rice Krispie Treats Recipe
– No oven needed—ready in a flash with just stovetop melting.
– Made with pantry staples: marshmallow, cereal, butter.
– Perfectly chewy and sweet without being overwhelmingly sugary.
– Easily customized for holidays or dietary tweaks.
– Kid-friendly prep—everyone can join the mixing fun.
– Great for lunchboxes, potlucks, bake sales, or midnight munchies.
– Classic childhood dessert that never gets old.
– Low cleanup: one pot and a single bowl—seriously.
Ingredients for Rice Krispie Treats Recipe
– 6 cups crispy rice cereal (Kellogg’s Rice Krispies recommended for extra crunch)
– 4 tablespoons unsalted butter, room temperature (Land O’Lakes or Kerrygold)
– 1 (10-ounce) bag mini marshmallows (about 4 ½ cups)
– 1 teaspoon pure vanilla extract (adds depth—don’t skip it)
– Pinch of fine sea salt (balances sweetness)
– Optional: ½ cup white chocolate chips or rainbow sprinkles for a festive twist
Tip: Measure the cereal by gently filling the cup—avoid packing it down. Use fresh mini marshmallows for the fluffiest texture.
Directions for Rice Krispie Treats Recipe
1. Prep your pan. Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal. Lightly butter or spray the paper so nothing sticks.
2. Melt butter and marshmallows. In a medium saucepan over low heat, melt the butter until it’s just bubbling. Toss in the marshmallows and salt. Stir continuously with a silicone spatula—about 2–3 minutes—until the mixture is smooth and glossy. You’ll know it’s ready when it coats the back of your spoon.
3. Add vanilla, then cereal. Remove the pan from heat, stir in vanilla extract, then gently fold in the cereal a cup at a time. Be kind—use slow, sweeping strokes so you keep as much air in the mixture as possible.
4. Press into the pan. Transfer everything to your prepared dish. With a piece of parchment or a buttered spatula, press the mixture evenly—firm pressure helps the bars hold their shape, but don’t pack it too tight or they’ll be rock solid.
5. Cool and slice. Let the pan sit at room temperature for about 30 minutes until set. Then, using the parchment overhang, lift the slab out and slice into 16–20 squares with a sharp knife (wipe the blade between cuts for clean edges).
Servings & Timing
– Yield: Makes 16–20 squares
– Prep Time: 10 minutes
– Cook Time: 5 minutes
– Chill Time: 30 minutes
– Total Time: 45 minutes
Variations
– Peanut Butter Swirl: Melt ½ cup creamy peanut butter and swirl it through the marshmallow mix before pressing.
– Chocolate Drizzle: Once cooled, melt dark chocolate and drizzle stripes over each square.
– Fruity Twist: Swap half the rice cereal for Fruity Pebbles for a colorful, sweet spin.
– Peppermint Crunch: Stir in ¼ cup crushed candy canes for a holiday flair.
– Vegan Option: Use dairy-free margarine and vegan marshmallows (look for Dandies brand).
– Gluten-Free: Substitute with a certified gluten-free crispy rice cereal.
Storage & Reheating
Store these sweet snacks in an airtight container at room temperature for up to 3 days—they stay perfectly chewy. For longer storage, wrap individual bars in plastic and freeze up to 1 month. Thaw at room temperature for 15–20 minutes before enjoying. No reheating needed, but a quick 5-second zap in the microwave revives that fresh-made warmth if you like them melty.
Make-ahead advice: Press the bars into the pan, wrap airtight, and chill overnight—slice just before serving for picture-perfect edges.
Notes
– Press gently: Too firm and the bars turn dense; too light and they crumble. Aim for middle ground.
– Fresh marshmallows matter: Older ones lose loft and make the treats gummy.
– High altitude hack: Add an extra tablespoon of butter to improve elasticity.
– Parchment paper is your friend—no scrubbing sticky residue.
– For even squares, score the slab with a ruler before the full set time, then finish cutting once firm.
– If you love that extra crunch, fold in ¼ cup chopped nuts or crisped quinoa.
FAQs
1. Can I use granulated sugar with marshmallows?
No—granulated sugar won’t dissolve properly and will leave a gritty mouthfeel. Stick with mini marshmallows for best melt.
2. Why are my treats too soft?
Likely under-chilled or pressed too lightly; let them rest a full 30 minutes and apply firmer, even pressure.
3. Can I double the batch?
Absolutely—just use a 9×13-inch pan and scale ingredients accordingly, keeping cooking time unchanged.
4. Is there a low-fat version?
Swap half the butter for coconut oil, and choose low-fat marshmallows; bars will be slightly less rich but still yummy.
5. How do I prevent sticking?
Use parchment or wax paper, and lightly grease before pressing in the mixture.
6. What’s the best way to cut neat squares?
Chill completely, wipe your knife blade between each slice, and make long, confident strokes.
7. Can I add mix-ins?
Sure—chocolate chips, dried cranberries, or even mini M&Ms fold in nicely without weighing down the bars.
8. How do I know when the marshmallow mix is ready?
When it looks smooth, glossy, and coats your spatula in a single sweep, you’re good to go.
Conclusion
This Rice Krispie Treats Recipe is a tried-and-true classic—chewy cereal meets gooey marshmallow for a homemade dessert that’s impossible to resist. Give it a whirl, then pop back and let me know how they turned out! If you’re craving more easy sweets, don’t miss my No-Bake Chocolate Oatmeal Cookies or Homemade Granola Bars for your next snack attack. I can’t wait to hear from you—happy mixing!
Rice Krispie Treats Recipe
Ingredients
- 6 cups crispy rice cereal (Kellogg’s Rice Krispies recommended for extra crunch)
- 4 tablespoons unsalted butter, room temperature (Land O’Lakes or Kerrygold)
- 1 bag (10 ounces) mini marshmallows (about 4 ½ cups)
- 1 teaspoon pure vanilla extract (adds depth—don’t skip it)
- Pinch fine sea salt (balances sweetness)
- Optional: ½ cup white chocolate chips or rainbow sprinkles for a festive twist
Instructions
- Line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal. Lightly butter or spray the paper so nothing sticks.
- In a medium saucepan over low heat, melt the butter until it’s just bubbling. Toss in the marshmallows and salt. Stir continuously until the mixture is smooth and glossy.
- Remove the pan from heat, stir in vanilla extract, then gently fold in the cereal, a cup at a time.
- Transfer everything to your prepared dish and press the mixture evenly with parchment or a buttered spatula.
- Let the pan sit at room temperature until set. Lift the slab out using the parchment overhang and slice into squares.
