Get the secret tips and tricks to making the most PERFECT Rice Krispie Treats recipe. From using fresh butter and marshmallows to adding vanilla extract, this is our favorite dessert.
Love easy cereal treats? Try our recipes for homemade puppy chow (muddy buddies)! Or make a savory snack like this Taco Chex mix!
The Original Rice Krispie Treats
I spend days and days trying to come up with the perfect cake. Or the most beautiful cupcakes. Or to create the fudgiest brownies.
But, it’s no secret, Rice Krispie Treats have always been the key to my heart. Knowing how to make rice krispie treats has gotten me far in life.
I love crispy treats so much that I’ve created over a dozen flavors….from Fluffernutter Krispie Treats to Cinnamon Roll Krispie Treats.
I’ve even got these adorable TURKEY Krispie Treats and this Pumpkin Pie Rice Krispie Treat for Thanksgiving!
But, in the end, it’s the classic, original, homemade RICE KRISPIE TREAT that draws me in.
The biggest question is how to spell it. Some people say Rice Crispy, Some say Crispy Rice, some say Rice Crispies. Either way, you get the point!
Vanilla flavor
Perfect ratio of cereal to marshmallows
We love that this classic treat can be changed up using different cereals too!
Chocolate- Cocoa Krispie Treats
Fruity- Fruity Pebbles Treats
S’mores- Golden Grahams Treats
Cheerios- Cheerio Treats
Ingredient Notes
Butter- use salted butter for this recipe. Just trust me! Don’t have any on hand? Use unsalted butter and a pinch of salt while melting. DO NOT use margarine.
Marshmallows- you’ll need 9 cups of mini marshmallows, keeping about 1 cup aside to add in at the end!
Vanilla Extract- I love using my homemade vanilla extract for all my recipes, but just be sure to use PURE vanilla, not imitation. The flavor is far superior.
Rice Krispies Cereal- any brand of crispy rice cereal will work, just make sure it’s FRESH.
Tips and Tricks
Line a 9-inch square baking dish with parchment paper. This way you don’t have to worry about extra butter on your fingertips, or the other extreme of your bars sticking to the pan! Use binder clips to help the parchment paper stay in place.
Use fresh marshmallows. Seriously, they make a difference. Don’t grab that bag that’s been in your pantry for months and months thinking it will be okay since you are melting them. It won’t be okay.
Add my secret ingredient. VANILLA EXTRACT. Not imitation vanilla, but PURE VANILLA extract. It makes a difference in creating the illusion that you’re using homemade marshmallows.
Toss in some extra marshmallows with your cereal. This adds a whole dimension of chewiness!
DO NOT (I repeat) DO NOT press these bars into your pan firmly. Using your fingertips, GENTLY press them in just until they are spread out. The harder you pack them in, the harder they are when it’s time to eat them!
The trick to pressing them in your pan without sticking to your hands is to run your fingers in water, shake off the excess, and press. Voila. No sticking!
Store in an airtight container for two days. If they last that long, I’d be shocked! ENJOY
Make these gluten free by choosing a crispy rice cereal labeled Gluten Free (and check your marshmallow labels too just in case).
Make Lucky Charms Treats for a St.Paddy’s Day dessert idea.
For best results, name brand cereal stays fresher longer and can hold up to the melted butter and marshmallows better
Always start with fresh marshmallows. If you use stale marshmallows in hopes that melting them will give you good results, you’ll be disappointed!
More mix-ins: fold in some m&m’s or Reese’s peanut butter cups for a delicious dessert idea.
Rice Krispie Treats Recipe
Get the secret tips and tricks to making the most PERFECT Rice Krispie Treats recipe. From using fresh butter and marshmallows to adding vanilla extract, this is our favorite dessert.
Prep Time: 5minutes minutes
Cook Time: 5minutes minutes
Additional Time: 1hour hour
Total Time: 1hour hour 10minutes minutes
Servings: 9 large bars
Ingredients
Line a 9-inch square baking dish with parchment paper. Set aside.
In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows and gently stir until combined.
Pour into the prepared baking dish. Press GENTLY with your fingertips just until completely spread out (the harder you pack them in, the harder they are to eat).
Allow to set, about 1 hour. Cut and enjoy!
Notes
How many marshmallows do I need? One 16 ounce bag of marshmallows is about 8-9 cups. You’ll melt all but one cup of the marshmallows in the butter, reserving the last cup for adding with the cereal.
Line a 9-inch square baking dish with parchment paper. This way you don’t have to worry about extra butter on your fingertips, or the other extreme of your bars sticking to the pan! Use binder clips to help the parchment paper stay in place.
Use fresh marshmallows. Seriously, they make a difference. Don’t grab that bag that’s been in your pantry for months and months thinking it will be okay since you are melting them. It won’t be okay.
Add my secret ingredient. VANILLA EXTRACT. Not imitation vanilla, but PURE VANILLA extract. It makes a difference in creating the illusion that you’re using homemade marshmallows.
DO NOT (I repeat) DO NOT press these bars into your pan firmly. Using your fingertips, GENTLY press them in just until they are spread out. The harder you pack them in, the harder they are when it’s time to eat them!
The trick to pressing them in your pan without sticking to your hands is to run your fingers in water, shake off the excess, and press. Voila. No sticking!
Store in an airtight container for two days. If they last that long, I’d be shocked!
Make these gluten free by choosing a crispy rice cereal labeled Gluten Free (and check your marshmallow labels too just in case).
