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    Home » Recipes » Desserts » Brownies & Bars » Rice Krispie Treats

    Rice Krispie Treats

    Published: September 16, 2021 · Modified: Sep 16, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These homemade Rice Krispie Treats are the perfect balance of Rice Krispie cereal, marshmallows, and butter. They’re gooey, buttery, and crispy! This is the easiest no-bake treat that comes together quickly and is always a hit with kids.

    A plate with two squares of rice crispy treats in front of a glass of milk and a platter with more in the back.
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    Pinterest graphic of a pile of rice crispy treats on a counter.
    Pinterest graphic of a rice crispy treat being torn in half.
    Pinterest graphic of multiple rice crispy treats in a single layer on a counter.
    Pinterest graphic with a pile of rice crispy treats behind two squares, propped up.
    Pinterest graphic of a platter with multiple squares of rice crispy treats.
    Pinterest graphic of a plate of two rice crispy treats with one propped on the other in front of a glass of milk.

    Whether you’d like to call these rice crispy treats or rice krispie treats, there’s no denying how irresistible these gooey treats are. They’re always a crowd pleaser whether it’s for a bake sale, potluck, picnic, or just a general snack.

    These marshmallow squares are a classic, and you only need three simple ingredients to make them. They’re thick, they’re chewy, and absolutely perfect. And the best part is, you don’t even have to turn on the oven. Want to make another no-bake dessert? Try my No Bake Cookies or No Bake Cheesecake.

    WHAT YOU NEED TO MAKE THIS RECIPE

    Ingredients needed to make rice crispy treats.

    Rice Krispie cereal — feel free to use a generic cereal brand, but I like using the Rice Krispie brand for that snap, crackle, and pop!

    Marshmallows — the mini marshmallows help bind the treats together. Mini marshmallows melt quickly and evenly compared to larger marshmallows. Make sure the marshmallows aren’t stale, as you want them to melt into a soft and gooey texture.

    Butter — I use salted butter as we don’t add any salt to the rice krispie bars. It is difficult for regular salt to disperse evenly in these squares, so the salted butter adds a ton of flavor without leading to pockets of salt. The salted butter helps balance out the sweetness of the marshmallows as well.

    HOW TO MAKE RICE CRISPY TREATS

    Set of two photos showing a pan being lined with parchment paper and butter melting in a pot.

    1. Line a 13×9-inch baking pan with parchment paper or foil.

    2. In a large pot, melt butter over medium heat.

    Set of two photos showing marshmallows added to a pot then rice krispies cereal poured in.

    3. Add ¾ of the marshmallows. Stir with a silicone spatula until fully melted, about 5 minutes. Remove from the heat.

    4. Add the cereal.

    Set of two photos showing the melted being stirred then more marshmallows added.

    5. Stir until fully combined. The mixture will be very sticky.

    6. Stir in the remaining marshmallows until evenly dispersed but not fully melted. This will give little pockets of marshmallows in the treats!

    Set of two photos showing the mixture poured into the lined pan then pressed.

    7. Pour the marshmallow mixture into the baking pan.

    8. Using the silicone spatula or the butter stick wrapper, press the mixture into an even layer into the pan. Let cool completely, about 1 hour. Use the parchment to remove the treats from the pan. Lightly grease a sharp knife and cut into squares.

    A stack of multiple rice crispy treats.

    PRO TIPS FOR MAKING THIS RECIPE

    • For richer and creamier rice krispie squares, use European butter. European butter has a higher butterfat content than American butter, so as the water evaporates when the butter melts, you’ll be left with more buttery goodness if you use European butter.
    • Regular marshmallows could be used in place of the mini marshmallows, but you’ll have to keep a close eye on them. They melt much slower.
    • Avoid overcooking the marshmallows as the marshmallows will get hard.
    • Avoid over-stirring the mixture as it will cause the cereal to break and make the squares dense.
    • When pressing the mixture into the pan, don’t press too hard as you don’t want the squares to be dense and hard.

    A rice crispy square, torn in half.

    FREQUENTLY ASKED QUESTIONS

    How do I keep the treats from getting hard?

    When making the rice krispie treats, be patient. If you throw everything into the pot on high heat, your mixture will harden too much as it cools, and you don’t get the irresistible soft centers. Making sure the marshmallows are fresh is another way to prevent the treats from being hard.

    How long do they keep?

    These Rice Krispies treats will last for up to three days when kept in an airtight container at room temperature.

    Can they be frozen?

    These treats are freezer-friendly. Allow them to cool fully before transferring them to a freezer-safe bag or container. If you aren’t freezing them in a single layer, place a piece of parchment in-between, so they don’t stick. When ready to enjoy, thaw and bring them to room temperature.

    What else can I add?

    The add-ins are limitless! Some ideas of what to add are Oreos, Lucky Charms, Fruity Pebbles, M&M’s, pretzels, and crumbled cookies. You can play around with these. Just make sure not to over-do the add-ins so the bars don’t fall apart.

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    If you’ve tried this Rice Krispie Treats recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Multiple rice crispy treats laid out in a grid.
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    5 from 10 votes

    Rice Krispie Treats

    Soft, gooey, and satisfying, these Rice Krispie Treats are a delightful dessert or snack. They come together quickly and easily!
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 5 minutes
    1 hour
    Total Time 1 hour 20 minutes
    Servings 12 servings
    Calories 191kcal
    Author John Kanell

    Equipment

    • 13x9 inch baking pan

    Ingredients

    • ¾ cup butter (1 1/2 sticks/170g)
    • 2 bags mini marshmallows divided (10-ounce/283g)
    • 10 cups Rice Krispies Cereal (310g)

    Instructions

    • Line a 13x9-inch baking pan with parchment paper or foil.
    • In a large pot, melt butter over medium heat. Add ¾ of the marshmallows. Stir with a silicone spatula until fully melted, about 5 minutes. Remove from the heat.
    • Add the cereal and stir until fully combined (mixture will be very sticky). Stir in the remaining marshmallows until evenly dispersed but not fully melted. (This will give little pockets of marshmallows in the treats!)
    • Pour the mixture into the baking pan. Using the silicone spatula or the butter stick wrapper, press the mixture into an even layer into the pan. Let cool completely, about 1 hour.
    • Use the parchment to remove the treats from the pan. Lightly grease a sharp knife and cut into squares.

    Notes

    • For richer and creamier rice crispy squares, use European butter. European butter has a higher butterfat content than American butter, so as the water evaporates when the butter melts, you’ll be left with more buttery goodness if you use European butter.
    • Regular marshmallows could be used in place of the mini marshmallows, but you’ll have to keep a close eye on them. They melt much slower.
    • Avoid overcooking the marshmallows as the marshmallows they will get hard.
    • Avoid over-stirring the mixture as it will cause the cereal to break and make the squares dense.
    • When pressing the mixture into the pan, don’t press too hard as you don’t want the squares to be dense and hard.

    Nutrition

    Calories: 191kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 224mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1907IU | Vitamin C: 15mg | Calcium: 5mg | Iron: 7mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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