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
- 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!
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.
Storage
These treats taste best the same day they’re made. If you have leftovers, store them in an airtight container at room temperature.
- Fridge: Pop in the fridge if storing longer or in warm conditions. Note that this will make the bars become stale quicker.
- Freezing: Wrap each bar and freeze for 6-8 weeks placing parchment between layers.
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
Rice Krispie Treat Recipe
Ingredients
- 5 tablespoons unsalted butter
- 1 bag (16 oz.) miniature marshmallows, separated 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
- Optional: Sprinkles
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 the butter is melted, reduce the heat to low. Add in 8 cups (340g) of the miniature marshmallows. Stir constantly until the marshmallows are JUST melted.
- Remove from heat and stir in the salt, vanilla extract, and cereal. Stir until the cereal is well coated. Once mixed in, add the 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 the white chocolate and vegetable oil to a microwave-safe bowl. Microwave in 15-second bursts, stirring in between each burst until the chocolate is melted and smooth. Transfer the melted chocolate to a plastic bag, cut off the tip, and drizzle evenly over the bars. Immediately add sprinkles and let the 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 then slice the bars. These treats are best enjoyed the same day.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love a good Rice Krispie treat! Awesome recipe.
Thanks Nicole! ๐
hey girl- this looks so yummy!
Thanks Shawnna!:)