Rice Krispie Treats Recipe (2024)

• Puffed Rice Cereal: I use the classic blue box of Kellogg’s Rice Krispies cereal that “snaps, crackles, and pops!” Generic crispy rice cereal brands can be used, but the size of the pieces may differ. You’ll need 10 cups, or 10 ounces, in a regular-sized box. When measuring, make sure the cereal is level and not heaping. Too much grain will make the bars taste dry.
• Marshmallows: I use miniature marshmallows because they melt quicker than the larger size. You’ll need 20 ounces (two 10-ounce packages) or 10 cups. Keep the package sealed to retain its moisture. Once exposed to air, the surface gets dry, making them less soft.
• Butter: I use unsalted butter, then add salt later to control the sodium. It helps keep the crispy rice treats soft and less sticky. If using salted butter, omit the added salt.
• Vanilla: Adds baked notes and flavor dimension.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

• Cereal Options: To switch up the taste, rice cereal comes in many flavors, like cocoa, cinnamon sugar, frosted, or festive holiday colors.
• Using Large Marshmallows: Larger pieces contain more moisture, which builds in more buffer to ensure the treats are soft. It helps to cut them in half for quicker melting. The key is to work quickly, reducing water loss from the ingredients when melted on the stovetop.
• Substituting Butter: Margarine or plant-based butter can be used to make the treats dairy-free.
• Flavoring: Try almond, banana, caramel, lemon, orange, coconut, peppermint, maple or banana extract. Add ground cinnamon, nutmeg, or cocoa powder. Make brown butter for a gourmet taste. Drizzle with dark or white chocolate.
• Color: For a festive appearance, use liquid or gel colors in the melted marshmallow. Add colorful sprinkles, rainbow confetti, sanding sugar, or round nonpareils on top.
• Mix-ins: Nuts, crushed pretzels, chocolate chips, or dried fruit. Stir in nut butter like my peanut butter recipe or almond butter recipe.

How to Make Rice Krispie Treats

Step 1: Prepare the Pan

Use a 13×9-inch baking dish with 2-inch high sides. Line it with parchment paper or wax paper. The cereal mixture is slightly sticky when warm, so if you like, you can apply a light coating of cooking spray or melted butter to the bottom of the liner. Skip this step if using wax paper.

Pro Tip: It’s easy to halve the recipe and use a square or round 8×8-inch or 9×9-inch pan. They will still be at least an inch tall.

Step 2: Melt the Butter

Use a large saucepan or Dutch oven with high sides. Work quickly to retain moisture from the ingredients, which prevents a dry and hard bar. Melt the butter over medium heat, then turn it down to low.

Step 3: Melt the Marshmallows

Add the marshmallows and stir until completely melted. They will turn into a thick, fluid, and sticky consistency.

It’s okay if you see a few lumps; it’s better not to overcook them. Immediately remove from the heat! This is crucial. Otherwise, the sugars will continue to cook and harden over time, just like making candy.

Step 4: Add the Cereal

First stir in the vanilla extract and salt into the warm marshmallow mixture. This will dissolve the granules and bloom the flavor for a more robust aroma.

See Also

Everything You Need To Know About The Rice Krispies Shortage - Tasting TableTIPS & TRICKSCost of Homemade Rice Krispies Treats — MaoxianSwap Out The Marshmallows For A Sweet Twist On Your Rice Krispies Treats

Then stir in the cereal until evenly coated with the molten marshmallows. Don’t wait too long. As the sugars cool, the mixture becomes extremely thick, making it difficult to mix. Don’t forget the scrape the bottom of the pan!

Experimentation Encouraged:If you like extra gooey bites, this is a good time to sprinkle in some extra marshmallows, about 1 to 2 cups, then stir.

Step 5: Shape the Treats

Quickly spread the cereal mixture into the lined pan with damp fingers or a greased spatula. Smooth the surface as evenly flat as possible. Do not press down on the mixture too hard! The more air in between, the better. Let it cool for about an hour to reach room temperature.

Pro Tip:Have a small bowl of water nearby to dip your fingertips lightly to prevent sticking. It makes pressing the mixture into the corners and sides much more manageable.

Step 6: Slice into Pieces

Cutting the rectangular bar into 20 pieces will yield about 2 1/2-inch squares, about 1 1/2-inch thick. I’ve further cut them into triangles to make 40 pieces, which is still a generous serving.

Pro Tip: Lightly grease the knife with cooking spray to reduce stickiness. Cut straight down instead of dragging across for the cleanest cuts. Alternatively, cut into strips, mini pieces, or shapes using cookie decorating tools.

Why are my homemade Rice Krispie treats hard?

There are several reasons: 1) Not using the proper ratio of ingredients -my recipe uses ½ cup of butter, 20 ounces of marshmallows, and 10 ounces of cereal. 2) Too much moisture evaporated, or the sugar was cooked too long and started to crystallize. 3) Too much grain was added, drying out the texture. 4) The cereal was pressed down when shaping -spread into an even layer, do not compress!

How long should I wait to cut Rice Krispie treats?

Wait for about 1 hour before cutting. This gives the melted sugar and butter time to firm up. This makes them easier to slice and hold their shape better.

How long will homemade Rice Krispie treats stay fresh?

It will keep for about five days at room temperature in an airtight container. When wrapped tightly in plastic wrap and stored in a resealable plastic bag, it can be stored in the freezer for one month.

How do you cut Rice Krispie treats neatly?

Let the bars cool to room temperature first! Lightly grease a chef’s knife and make straight-down cuts for the neatest shapes.

How do I make brown butter rice krispie treats?

For a butterscotch flavor, you can make brown butter. This only takes a few extra minutes to cook the milk solids until golden in hue. The lactose and proteins cook, adding a nutty aroma and sweeter taste. I recommend adding 1 tablespoon of water back to the pan after browning since more moisture is evaporated in the process. This prevents the cereal treats from becoming hard.

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