How to make the best Rice Krispie treats ever! Easy recipe for kids too. Makes a chewy, gooey, deliciously perfect dessert!
If it’s a classic treat you’re after, Rice Krispie treats are the perfect choice. And they don’t just taste good; they’re super easy to make too.
The best part is it only takes 5 ingredients to make these yummy marshmallow treats. And only a teensy bit of stove time.
My boys love it when I make homemade Rice Krispie treats; and truth be told I love making them.
I love that they can be dressed up too. While original Rice Krispie squares are delicious all on their own, I love making holiday and Christmas Rice Krispie treats too.
Now if you want a 5 minute version of this recipe, you may want to try our 5 minute microwave Rice Krispie treats.
Also, add in a little peanut butter, and you've got the best peanut butter Rice Krispie treats around. Or make Rice Krispie treats with Jello and freeze-dried strawberries. Or my favorite, make chocolate Rice Krispie treats. Even better, marry the chocolate and peanut butter together to make these wonderful chocolate peanut butter Rice Krispie treats!
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my tips, important info for this recipe, and similar recipe ideas – and get straight to the Rice Krispie treats recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how to video.
THE MORE YOU KNOW… WHO INVENTED RICE KRISPIE TREATS?
Are you ever curious about how certain treats and desserts came to be? Just like with my favorite chocolate chip cookies, I wanted to know who the person was that came up with the idea of making Rice Krispies into a gooey bar of deliciousness.
Turns out, the treats were invented in 1939 by Mildred Day and Malitta Jensen in the Kellogg's test kitchens. The treats were originally called marshmallow squares.
About 6 months later, Mildred Day traveled to Kansas City where she worked tirelessly to make several batches of these yummy treats for a fundraiser put on by a Camp Fire Girls organization there.
The Rice Krispie bars were such a hit that Kellogg's put the recipe on cereal boxes for the first time ever in 1941; it had only previously been shared in newspapers.
You can read the entire story, with more about Mildred Day's life, in an article written in the Des Moines Register.
INGREDIENTS YOU'LL NEED:
- Salted butter
- Vanilla extract
- Salt
- Mini marshmallows
- Rice Krispies cereal – or any crisp rice cereal. I prefer Aldi's brand because it's gluten-free.
KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:
Heat-Resistant Spatula – This one is my go to spatula.
WHAT KIND OF MARSHMALLOWS SHOULD YOU USE TO MAKE MARSHMALLOW TREATS?
While you can use either big marshmallows or mini marshmallows, I definitely recommend using the minis. You can also use marshmallow fluff, although I’ve never tried that with this particular recipe.
You have to melt the marshmallows before mixing everything together with the Rice Krispies cereal. The mini marshmallows are an easier choice, as they melt a lot quicker than the jumbo marshmallows.
Plus if you have leftovers, you can put a handful in a cup of hot chocolate.
TIPS FOR HOW TO MAKE THE PERFECT RICE KRISPIE TREATS
You can use pretty much any crisp rice cereal for this Rice Krispie treat recipe, whether you choose to use the original Rice Krispies cereal, a generic brand, or a store brand.
Quick Tip: Make sure you use salted butter over margarine. Butter will give your marshmallow treats a richer flavor and texture.
Before you get started, prepare your baking dish by spraying it well with cooking spray.
Making Rice Krispie treats is a quick 4 step process…
- Melt the butter in a large sauce pot or Dutch oven on the stovetop.
- Then add in the vanilla extract, salt, and mini marshmallows.
- Continue stirring until the marshmallows have fully melted.
- Remove the mixture from the heat, and quickly stir in the Rice Krispies.
And that’s it! Just spread the Rice Krispie treats into a greased baking dish and let them cool.
HOW TO STORE MARSHMALLOW TREATS
It's important to store your treats in an airtight container or sealed plastic bag. You'll probably want to eat them within the first 2 or 3 days.
CAN YOU FREEZE RICE KRISPIE TREATS?
You can if you need to. And then get them out with at least half an hour to thaw before serving.
Be sure when freezing them, though, that you again store them in an airtight container or freezer bag. And you might even put wax paper or parchment paper between the layers of treats so they don't stick together.
HOW TO COLOR RICE KRISPIE TREATS
If you're looking to make colorful, festive Rice Krispie bars for occasions like holidays, baby showers, and celebrations, these recipes will show you how.
HOW TO KEEP HOMEMADE RICE CRISPY TREATS SOFT
Soft Rice Krispie treats are one of those desserts that after 2 or 3 days will start to harden up and be either extra chewy or rock solid.
Two ways to ensure that you have the softest treats possible is by using fresh ingredients, namely marshmallows and cereal, and by cooking the marshmallow mixture on low to medium heat.
Also, use lots of marshmallows. If you're using 6 cups of cereal (as in the case with this recipe), you'll want the same amount of marshmallows, so a 1:1 ratio.
And finally, another way to keep them soft is to store them properly, as mentioned above.
MORE RICE KRISPIE TREAT FUN:
Celebrating with a Halloween party? Make these super cute Frankenstein Rice Krispie treats!
GET THE PRINTABLE RECIPE
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Find my original recipe for easy marshmallow treats over at Adventures of Mel!
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How to Make the Best Rice Krispie Treats
Equipment
- Rectangular Covered Baking Dish
- BakingWorld Mouse Cookie Cutter Set – 11pcs – Stainless Steel
- Lodge 6 Quart Enameled Cast Iron Dutch Oven
- Popcorn Shaper – Make Rice Krispie Treats, Popcorn Cubes, Blocks, & More!
- Kellogg's Rice Krispies Treats, Crispy Marshmallow Squares, Variety Pack, with Writable Wrappers, 12.4oz Box (16 Count)
- The Pampered Chef Classic Scraper (Heat Resistant)
Ingredients
- 5 tablespoons salted butter*
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 cups mini marshmallows
- 6 cups Rice Krispies cereal*
Instructions
- Grease a 9″x13″ baking dish with cooking spray.
- Melt the butter in a large sauce pot or Dutch oven on the stovetop.
- Stir the vanilla extract and salt into the butter.
- Add the mini marshmallows to the melted butter mixture, stirring until the marshmallows have fully melted.*
- Remove the mixture from the heat, and quickly stir in the Rice Krispies cereal.
- Spread the Rice Krispies mixture into the greased baking dish and let them cool.
- Cut into serving size pieces and serve!
Can I use unsalted butter?
That’s fine, Karen. I would add an extra pinch of salt if you choose this route.
Ive used the cream and they were awful
Laurie, I’m sorry to hear that. I’ve not had any trouble with the recipe myself.
This turned out great. Maybe you weren’t measuring right remember the dry ingredients are measured different then the wet ones.I had to explain this to my daughter.
Thank you, Peggy! Great tip!
I made these and they were AWESOME. I made them once eons ago using the recipe on the Rice Krispie box and they were the worst! I used big marshmallows (probably stale) and they didn’t mix well and I really pushed them into the pan (cookie sheet and not covering it all). That was my bad! By your great step by step and don’t smash them I got great ones. I also used a regular pan for melting (I have a Dutch Oven now) and the pan I spread them out in was a bit smaller. Thank you for a 5* recipe with all the helpful hints for it to be successful. Melinda E.
Thank you so much, Mel! I’m so glad you enjoyed the treats.
Can you use marshmallow cream?
Donna, yes, you would likely need 1 to 1 1/2 jars of marshmallow cream.
This dessert came out soggy. I followed the recipe directly and it’s like it made too much marshmallow and it didn’t stick the rice together well. You can’t hold it to eat. Maybe a tablespoon less of butter and no vanilla.
Dani, I’m sorry you had this experience. I make this recipe all the time, and they’ve never come out soggy. In fact, they’re always really thick and chewy.