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Rice Krispie Treats

These thick, chewy, and marshmallow-filled Rice Krispie Treats are easy to make and loved by adults and kids alike. I'm sharing all my tips and tricks to make these treats taste even better than what you'd get from a bakery!
Course Dessert, Snack
Cuisine American
Keyword Rice Krispie Treats
Prep Time 15 minutes
Setting Time 30 minutes
Total Time 45 minutes
Servings 16 bars (a 9x9-inch pan)
Calories 393kcal
Author Chelsea


  • 5 tablespoons (70.8g) unsalted butter
  • 1 bag (16 oz.; 453g) miniature marshmallows divided
  • 6 cups (174g) Rice Krispies or other crispy rice cereal
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract


  • 1/3 cup white chocolate chips (or use milk, semi-sweet, or dark chocolate)
  • 1/4 teaspoon vegetable oil
  • Optional: Nonpareil sprinkles


  • PREP: Line a 9x9-inch pan with parchment paper (or foil) with an overhang, and lightly spray with cooking spray. Set aside.
  • MELT BUTTER AND MARSHMALLOWS: In a large pot, melt the butter over medium-low heat, stirring occasionally. As soon as the butter is melted, reduce the heat to low. Add in 8 cups (339g) of the miniature marshmallows. Stir constantly until the marshmallows are JUST melted.
  • FLAVOR ADDITIONS: Remove from the heat and stir in the salt (reduce if sensitive to salt), vanilla extract, and cereal. Stir to coat in the cereal. Once well coated, pour in the rest of the marshmallows (2 and 1/2 cups). Stir to coat until ingredients are well incorporated.
  • ADD TO PAN: Pour the mixture into the prepared pan. Lightly spritz your hands with cooking spray and then press the mixture gently into the prepared pan. Don't press too hard as you'll get a denser/harder treat. Set aside to cool for about 30 minutes.
  • OPTIONAL WHITE CHOCOLATE TOPPING: Meanwhile, add the white chocolate and vegetable oil to a microwave-safe bowl. Microwave in bursts of 15 seconds stirring in between each burst for 10 seconds 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 the sprinkles and allow the chocolate to harden at room temperature.
  • ENJOY: Use the parchment overhang to pull the bars out from the pan. Use a sharp knife to make cuts (run a knife under hot water, then dry with a towel for easier cutting). These bars are best enjoyed the same day.



How to freeze these treats: Wrap each treat individually in a square of wax paper and then wrap with plastic wrap. Place the individually wrapped treats in a resealable freezer bag and press out the air. Freeze for up to 6 months. Enjoy a treat by thawing on the counter at room temperature for about 20 minutes.


Calories: 393kcal | Carbohydrates: 78g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 508mg | Potassium: 122mg | Fiber: 1g | Sugar: 11g | Vitamin A: 6017IU | Vitamin C: 56mg | Calcium: 13mg | Iron: 27mg