Classic Rice Krispies Treats
A classic, no-bake dessert made with buttery marshmallows and crispy rice cereal.Chewy, thick, and quick to prepare, perfect for snacks or sweet treats.
Equipment
- 1 large pot or Dutch oven
- 1 9×9-inch or 9×13-inch baking dish
- Parchment paper for lining pan
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 8 tablespoons unsalted butter plus extra for greasing pan
- 16 ounces mini marshmallows divided into 6 cups and 2 cups
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 7 cups crispy rice cereal
Instructions
- Prepare the Baking Dish: Begin by selecting a 9×9-inch or 9×13-inch baking dish. Lightly butter the bottom and sides of the dish to prevent sticking.Then line it with parchment paper, ensuring the paper extends slightly over the edges for easy removal later. This preparation step ensures that your Rice Krispie Treats will lift out cleanly once set, preserving their thick, uniform shape and making slicing into neat squares simple.
- Melt Butter Slowly:In a large pot or Dutch oven, add 8 tablespoons of unsalted butter. Place the pot over medium-low heat to melt the butter gently. Stir occasionally with a spatula or wooden spoon, allowing the butter to melt evenly without browning.Slowly melting the butter helps create a smooth, rich base for the marshmallow mixture, which is essential for the treats’ gooey texture.
- Add the First Portion of Marshmallows: Once the butter is completely melted, add 6 cups of mini marshmallows to the pot. Stir constantly as the marshmallows begin to soften. Continue stirring until they are fully melted and combined with the butter, forming a thick, glossy mixture. Be careful not to overheat, as marshmallows can harden or become grainy if cooked too long. This step is key to achieving the signature gooey texture.
- Incorporate Vanilla and Salt: Immediately remove the pot from heat. Stir in 1 teaspoon of vanilla extract and ½ teaspoon of fine sea salt. These ingredients enhance flavor, adding depth to the sweetness and balancing the overall taste of the treats.Stir thoroughly to ensure the vanilla and salt are evenly distributed throughout the melted marshmallow-butter mixture.
- Mix in Crispy Rice Cereal: Working quickly, pour in 7 cups of crispy rice cereal. Using a spatula or wooden spoon, fold the cereal into the marshmallow mixture until all pieces are well coated. The goal is to distribute the cereal evenly without crushing it, maintaining the signature crunchy texture of the treats.
- Add Remaining Marshmallows: Add the remaining 2 cups of mini marshmallows to the mixture. Fold gently until the marshmallows are coated and start to melt slightly, leaving some pieces still chunky. This addition creates pockets of extra gooey texture and gives the treats a soft, chewy bite throughout.
- Transfer to Baking Dish: Immediately pour the mixture into the prepared baking dish. Use a spatula or a piece of parchment paper to press the mixture evenly into the pan, spreading it to all edges. Be careful not to compress it too much; a light touch keeps the treats airy while ensuring they hold together once cooled. Cover the top lightly with plastic wrap or parchment to prevent sticking.
- Allow to Cool Completely: Set the baking dish aside and let the treats cool to room temperature for about 1 hour. During this time, the mixture will firm up while maintaining its chewy, gooey texture. Do not refrigerate, as cold temperatures can harden the marshmallows excessively and make the treats difficult to cut.
- Slice into Squares: Once cooled, use the parchment paper to lift the entire block of treats from the pan. Place on a cutting board and use a sharp knife to slice into 16 squares or desired portions. Wiping the knife with a warm, damp cloth between cuts can help achieve cleaner edges.
- Serve and Store Properly: Serve immediately as a sweet, chewy snack, or store in an airtight container at room temperature for up to 3 days. Avoid refrigeration, as it causes the treats to become too firm. These treats are perfect for parties, lunchboxes, or a quick indulgent snack any time of the day.
Notes
- These treats are best enjoyed fresh at room temperature for optimal chewiness and flavor.
- Do not refrigerate, as cold temperatures will make the marshmallows hard and less enjoyable.
- Use gluten-free cereal and marshmallows if you want a gluten-free version.
- Press the mixture lightly into the pan; over-compressing can make the treats dense.
- Parchment paper makes lifting and cutting the treats easier and cleaner.
- The recipe is highly adaptable: you can fold in chocolate chips, peanut butter, or dried fruit for extra flavor.
- Work quickly when folding in the cereal and extra marshmallows to prevent premature hardening.