This Rice Krispie Treats Recipe is thick, chewy, and packed with marshmallows, so easy and delicious! I’m sharing tips to make them even better than bakery ones!
Try these fun variations next: Peanut Butter, Scotcheroos, Chocolate, or Fruity Pebble Rice Krispie Treats.
author’s note
Gooey, Chewy, Perfect Rice Krispie Treats!
Rice Krispie Treats were my mom’s favorite treat to make when I was growing up. They were quick, easy, and always a hit. When she had more time, she’d make delicious Carmelitas!
She loved dressing them up with sprinkles or a chocolate drizzle for holidays.
Making them brings back so many memories, so I make them often for my family. Over the years, I’ve figured out the perfect marshmallow-to-cereal ratio. My favorite way to finish them is with a chocolate drizzle and sprinkles, but plain is just as good!
Rice Krispie Treats Recipe Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Butter | Use unsalted to control salt. Melt low & slow to avoid browning. |
| Mini Marshmallows | Save a handful to stir in at the end for extra pockets of gooeyness. |
| Rice Krispies Cereal | Stick with the name brand if possible—it holds up better than generic. |
| Salt | Fine sea salt blends in evenly. |
| Vanilla Extract | Use pure vanilla for the richest flavor. |
| White Chocolate Chips | Add a little oil for easy drizzling. |
| Sprinkles | Nonpareils for crunch, jimmies for a softer bite. |
How To Make This Rice Krispie Treats Recipe
- Melt butter in a pot over low heat.
- Add marshmallows and stir until melted.
- Mix in cereal, salt, and vanilla extract.
- Pour into a pan, press gently, and let cool.
- Optional: Drizzle with melted white chocolate and add sprinkles.
- Cut into bars and enjoy your Rice Krispie Treats!
Variations
Switch Things Up
- 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.
- Make them into a Rice Krispies Treats Ice Cream Sandwich!
Storage
These treats are best the day they’re made. For leftovers, keep them in an airtight container at room temp.
- Fridge: Store in the fridge for longer or if it’s warm out, but they may dry out faster.
- Freezing: Wrap each bar and freeze for 6-8 weeks with parchment between layers.
More Easy Dessert Bars:
Desserts
7 Layer Bars Recipe
Desserts
S’mores Cereal Bars
Desserts
Funfetti Bars
Desserts
Snickerdoodle Blondies
Rice Krispie Treat Recipe
Thick, chewy, and packed with gooey marshmallows, this Rice Krispie Treats Recipe is a classic made even better! Just a few ingredients, but a whole lot of deliciousness!
Video
Equipment
- 9 x 9-inch baking pan
- Parchment paper or aluminum foil
Ingredients
- 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.
Final step! Please let us know how it was by leaving a review.
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.
This are the gooiest most soft rice krispy treats. I will only be using this recipe from now on!
I’m so thrilled to hear this! Thanks Becca!
I love a good Rice Krispie treat! Awesome recipe.
Thanks Nicole! 🙂
hey girl- this looks so yummy!
Thanks Shawnna!:)