Rice Krispie Treats
Crispy, gooey, buttery marshmallow squares that come together in minutes. Puffed rice cereal folded into melted marshmallows and butter, pressed into a pan and cut into bars. The classic no-bake treat from childhood lunchboxes and bake sales.
For 12 servings
- prep · ~2 min
Grease the pan and prep the ingredients.
1.Grease a 9x13 inch baking pan generously with butter.2.Measure out 6 cups of rice krispies cereal into a large bowl and set aside.3.Have all ingredients measured and ready before starting — the melted marshmallow moves fast.TIPGrease the spatula and wax paper too — marshmallow sticks to everything. - boil · ~4 min
Melt the butter and marshmallows.
1.Melt 3 tablespoons butter in a large pot over low heat.2.Add all marshmallows and stir continuously with the greased spatula until completely melted and smooth (3-4 min).3.Remove from heat immediately once smooth.TIPKeep heat on low — high heat makes marshmallows seize into a hard, grainy mess. - mix · ~2 min
Stir in vanilla, salt, and the cereal.
1.Stir the vanilla extract and pinch of salt into the melted marshmallow mixture.2.Immediately add the 6 cups of rice krispies cereal.3.Fold gently with the greased spatula until every piece of cereal is evenly coated.TIPMove fast — the marshmallow cools quickly and becomes hard to stir. - assemble · ~2 min
Press the mixture into the prepared pan.
1.Transfer the coated cereal mixture into the greased 9x13 pan.2.Place a sheet of wax paper or parchment on top and press down firmly to spread into an even layer.3.Press gently with your hands on the wax paper — the paper keeps your hands clean.TIPDon't pack too hard or the bars turn dense and brick-like. Press just until even. - rest · ~30 min
Cool completely before cutting.
1.Let the pan sit at room temperature until fully cooled and set (about 30 minutes).2.Once firm, lift the slab out using the edges of a parchment sling or flip onto a cutting board.3.Cut into 12 even squares with a sharp knife.TIPWarm bars crumble if you cut too early. Patience makes clean squares.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pot to prevent marshmallows from scorching on low heat.
- 2Grease your spatula with butter or nonstick spray to prevent sticky marshmallow buildup.
- 3Stir the marshmallow mixture continuously while melting for a smooth, even consistency.
- 4Fold the cereal gently to keep the puffs intact — overmixing crushes them into dense bars.
- 5Press the mixture lightly into the pan using wax paper; pressing too hard makes treats rock-hard.
- 6Let bars cool completely (30 minutes) before cutting to get clean, crumble-free squares.
- 7Store airtight at room temperature for up to 3 days; add a slice of bread to keep them soft.
Adapt it for your goals.
Chocolate drizzle
Drizzle melted chocolate over the cooled bars for a sweet, fudgy topping that adds richness and visual appeal.
salted caramelSalted caramel
Swirl 2 tablespoons of salted caramel sauce into the melted marshmallow mixture before adding cereal for a salty-sweet contrast.
high proteinHigh-protein
Replace 2 cups of rice krispies with a high-protein puffed cereal (like puffed quinoa or soy puffs) for a boost of protein and a slightly nuttier taste.
peanut butterPeanut butter
Stir 2-3 tablespoons of creamy peanut butter into the melted marshmallow mixture for a nutty, rich flavor and added creaminess.
Why this is on our healthy list.
Low-Fat Base
With only 3 tablespoons of butter for the whole batch, these treats are lower in fat than many baked goods and cookies.
Quick Energy from Cereal
Puffed rice cereal provides easily digestible carbohydrates for a fast source of energy, ideal for a pre-activity snack.
Low Sodium Content
Made with unsalted butter and just a pinch of salt, these treats contain minimal sodium compared to many packaged snacks.
Frequently asked questions
You likely pressed the mixture too firmly into the pan or overheated the marshmallows. Press gently with wax paper and keep heat on low.
