Rice Krispie Treats Recipe

Rice Krispie Treats: Thick, chewy, and marshmallow-filled, these treats are easy to make and so delicious! I’m sharing all my tips to make them taste even better than bakery ones!

Try these fun variations next: Peanut Butter, Scotcheroos, Chocolate, or Fruity Pebble Rice Krispie Treats.

The Best Rice Krispie Treats Recipe

Rice Krispie Treats were the go-to treats my mom made most often when I was growing up. We all loved them, and they were so quick and easy for her to whip up. When she had a bit more time, she’d make these delicious Carmelitas!

My mom always found ways to jazz up her Krispie Treats, adding festive sprinkles or a chocolate drizzle for holidays.

Making Rice Krispie Treats always brings back so many memories, so I try to make them often for my own family. Over the years, I’ve perfected what I consider the ideal marshmallow-to-cereal ratio. My favorite way to finish them? A chocolate drizzle and some sprinkles—but you can totally keep them plain!

Ingredients

Here’s what we’ll need to make this Rice Krispie Treat Recipe:

• Butter: Use unsalted butter to control saltiness. Melt it slowly on low heat to avoid browning or burning.
• Marshmallows: Fresh mini marshmallows melt best and taste even better. Save some to mix in later for extra gooey treats.
• Rice Krispies Cereal: Stick to the original brand for the best crunch!
• Salt: Fine sea salt mixes well and brings out all the other flavors.
• Vanilla Extract: Pure vanilla adds a rich and sweet flavor to the bars.
• White Chocolate Chips: Choose good-quality chips for smoother melting. A little vegetable oil helps with drizzling.
• Sprinkles: Nonpareils are great for a pop of color; they hold their shape without bleeding. If you prefer a softer texture, use Jimmie sprinkles instead.

How To Make Rice Krispie Treats

1. Melt butter in a pot over low heat.
2. Add marshmallows and stir until melted.
3. Mix in cereal, salt, and vanilla extract.
4. Pour into a pan, press gently, and let cool.
5. Optional: Drizzle with melted white chocolate and add sprinkles.
6. Cut into bars and enjoy your Rice Krispie Treats!

Recipe Variations

• Top with chocolate: Use white, milk, dark, semi-sweet, or colored candy melts. Drizzle or spread a layer of chocolate on top of this Rice Krispie Treat Recipe.
• Make them festive: Decorate for holidays with themed sprinkles. (See my favorite Halloween Rice Krispie Treats.)
• Add mix-ins: Include roughly chopped candies like Kit-Kat Bars, Oreos, Reese’s Cups, or chocolate bars.

More Easy Dessert Bars

• Seven Layer Bars with a graham cracker crust
• S’mores Bars using cereal
• Funfetti Bars with a cookie base
• Twix Bar with a shortbread cookie crust
• Snickerdoodle Blondies with a cinnamon-sugar topping

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5 from 2 votes

Rice Krispie Treat Recipe

By Chelsea Lords

Thick, chewy, and packed with gooey marshmallows, these Rice Krispie Treats are a classic made even better! Just a few ingredients, but a whole lot of deliciousness!

Prep Time: 15 minutes minutes

Setting Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 16 bars (a 9 x 9-inch pan)

Equipment

• Baking pan 9 x 9-inch
• Parchment paper or aluminum foil
• Large pot

Ingredients 

USMetric

 

1x2x3x

• ▢ 5 tablespoons unsalted butter
• ▢ 1 (16-ounce) bag miniature marshmallows divided, see note 1
• ▢ 6 cups Rice Krispies cereal or other crispy rice cereal
• ▢ 1/4 teaspoon salt
• ▢ 1 teaspoon vanilla extract

Optional Topping

• ▢ 1/3 cup white chocolate chips or use milk, semi-sweet, or dark chocolate
• ▢ 1/4 teaspoon vegetable oil
• ▢ Sprinkles optional

Instructions 

• Line a 9×9-inch pan with parchment paper (or foil) with an overhang, and lightly spray with cooking spray. Set aside.
• In a very large pot, melt the butter over medium-low heat, stirring occasionally. Once butter is melted, reduce heat to low. Add 8 cups (340g) of the mini marshmallows. Stir constantly until marshmallows are just melted.
• Remove from heat and stir in salt, vanilla extract, and cereal. Stir until the cereal is well coated. Once mixed in, add remaining 2-1/2 cups of marshmallows. Stir until everything is well incorporated.
• Pour the mixture into the prepared pan. Lightly spritz your hands with cooking spray and gently press the mixture into the pan. Avoid pressing too hard to keep the treats soft and chewy. Let cool for about 30 minutes.
• Optional White Chocolate Topping: While the treats cool, add white chocolate and vegetable oil to a microwave-safe bowl. Microwave in 15-second bursts, stirring between each burst until chocolate is melted and smooth. Transfer melted chocolate to a resealable plastic bag, cut off the tip, and drizzle evenly over the bars. Immediately add sprinkles and let chocolate harden at room temperature.
• Use the parchment overhang to lift the bars out of the pan. For easier cutting, run a sharp knife under hot water, dry it, and slice the bars. These treats are best enjoyed the same day.

Video

Recipe Notes

Note 1: The softer and fresher the marshmallows, the better these bars will taste.

Storage: These treats are best enjoyed the same day, but you can store them in an airtight container at room temperature or put them in the fridge if storing longer or in warm conditions (though this will make the bars become stale quicker). To freeze, wrap each bar and freeze for 6–8 weeks, placing parchment between layers.

Nutrition

Serving: 1serving | Calories: 483kcal | Carbohydrates: 101g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 530mg | Potassium: 125mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 6018IU | Vitamin C: 56mg | Calcium: 14mg | Iron: 27mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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