Rice Krispie Treats

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Melt butter in a large pot over low heat, stir in marshmallows until completely smooth, then fold in Rice Krispies cereal and press into a buttered 9x13 pan. Let set for 30 minutes at room temperature before cutting into squares.

Jump to Recipe

Rice Krispie treats have three ingredients people remember and one problem everybody has encountered: somebody presses them into the pan like they are pouring a foundation, and suddenly dessert has the density of a roofing tile. The goal here is gooey, light, and chewy. Six tablespoons of butter melt slowly over low heat, most of the mini marshmallows follow until smooth, then vanilla and salt keep the sweetness from tasting one-dimensional.

The useful little trick is holding back about two cups of marshmallows. Stir those in after the pot comes off the heat so they soften without disappearing completely, leaving pockets of extra goo throughout the cereal. Fold in the Rice Krispies quickly but gently, then transfer the mixture to a well-buttered 9x13 pan and press only enough to make an even layer. You are arranging cereal, not compacting evidence.

Give the bars about 30 minutes to set before cutting. They should hold a square cleanly while still pulling apart with that stretchy marshmallow chew that makes it impossible to eat one without immediately evaluating whether a second one is structurally necessary.

Prep5 minutes

Cook10 minutes

Total45 minutes

Serves16 squares

DifficultyEasy

Ingredients

Servings

6 tablespoons unsalted butter, plus more for greasing the pan
16 ounces (one 10-oz bag plus one 6-oz bag) mini marshmallows, divided
1/2 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
6 cups Rice Krispies cereal (about half a standard box)

Instructions

1Butter a 9x13 inch baking pan generously — get the sides and corners. Set aside.
2Measure out your cereal into a large bowl and set it near the stove. Separate about 2 cups of marshmallows and set them aside — these go in at the end for extra gooeyness.
3Melt the butter in a large, heavy-bottomed pot over LOW heat. Do not rush this. The butter should melt slowly and smell nutty and good, not spit and smoke.
4Once the butter is fully melted, add the remaining marshmallows (about 10 ounces) and stir continuously with a silicone spatula. Keep the heat on low. The marshmallows will melt slowly — this should take 4 to 5 minutes. Do not walk away.
5Once the marshmallow mixture is completely smooth with no lumps, remove the pot from the heat entirely. Stir in the vanilla extract and salt.
6Add the reserved 2 cups of marshmallows and stir just until they begin to melt but still have some soft, visible chunks. This is what makes the bars gooey rather than uniformly chewy.
7Add all 6 cups of Rice Krispies cereal at once and fold gently with the spatula until the cereal is evenly coated. Work quickly but do not smash or compress — fold, do not press.
8Transfer the mixture into the prepared pan. Using lightly buttered fingertips or a buttered piece of wax paper, press the mixture into an even layer. Press firmly enough to fill the pan, but do not pack it down hard — you want air pockets, not a tile.
9Let the pan sit at room temperature for 30 to 45 minutes until fully set. Do not refrigerate — cold air makes them hard.
10Cut into 16 squares using a sharp knife. Wipe the blade between cuts for clean edges.

Nutrition Information

Estimated per serving: 1 square (recipe makes 16).

330Calories

5 gProtein

64 gCarbohydrates

5 gTotal Fat

3 gSaturated Fat

1 gFiber

6 gTotal Sugars

50 mgSodium

11 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Low heat is the whole recipe. If your marshmallows are bubbling aggressively, turn it down. High heat makes the sugar seize, which is why bake sale incident happened, which we do not speak of.
The reserved marshmallows stirred in off-heat are non-negotiable if you want gooey, soft bars. They melt just enough to bind but keep a pull to them that the fully melted ones can't provide.
Butter your hands before pressing, not just the pan. Sticky marshmallow on bare fingers turns a thirty-second step into a personal trial.
Don't skip the salt. A quarter teaspoon sounds like nothing, but it's the difference between 'sweet' and 'I cannot stop eating these.'

Substitutions

unsalted butter → salted butter Works fine — just omit the added salt or reduce it to a pinch

unsalted butter → vegan butter (such as Earth Balance) Use the same amount; look for a variety that melts cleanly without excess water

regular marshmallows → large marshmallows, cut with scissors Same weight applies — large marshmallows melt a little slower so give them an extra minute

Rice Krispies cereal → any puffed rice cereal Generic brands work, though some are slightly denser — weigh out 170g if you're unsure

vanilla extract → brown butter (cook the butter an extra 2 minutes until golden and nutty before adding marshmallows) Skip the vanilla entirely if browning — the butter carries that flavor on its own

Storage Instructions

Store cut bars in an airtight container at room temperature for up to 3 days. Place a piece of wax paper between layers to prevent sticking. Do not refrigerate — cold makes them hard and dry. For longer storage, wrap individual bars tightly in plastic wrap and freeze for up to 6 weeks; thaw at room temperature for 30 minutes.

Make Ahead

Press into the pan, cover tightly with plastic wrap, and leave at room temperature for up to 8 hours before cutting. They hold beautifully. Do not cut until ready to serve if you're making ahead — the cut edges dry out faster than the interior.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Make the full pan ahead, press the warm cereal mixture into the buttered dish, and let it cool and set completely before covering or cutting. Once set, keep the bars tightly covered so the cereal stays chewy rather than stale.

How do I store the leftovers?

Store the leftovers in an airtight container at room temperature for up to 3 days. Place a piece of wax paper between layers to prevent sticking. Do not refrigerate — cold makes them hard and dry. For longer storage, wrap individual bars tightly in plastic wrap and freeze for up to 6 weeks; thaw at room temperature for 30 minutes.

Can I freeze it?

Yes. Let the Rice Krispie Treats cool and set completely, cut them into bars, and wrap the bars individually before freezing. Thaw them covered at room temperature so the cereal stays as chewy as possible.

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include unsalted butter → salted butter; unsalted butter → vegan butter (such as Earth Balance); and regular marshmallows → large marshmallows, cut with scissors.

What's the most common mistake to avoid?

Low heat is the whole recipe. If your marshmallows are bubbling aggressively, turn it down. High heat makes the sugar seize, which is why bake sale incident happened, which we do not speak of.