Nothing compares to classic Rice Krispie treats! Here’s a foolproof recipe that’s a million times better than any store-bought version.
With only four ingredients, is there any other no-bake recipe more satisfying than Rice Krispie treats?! We vote no.
There are a few tricks to making the chewiest Rice Krispie squares. For we example, reduce the amount of cereal from the original Kellogg’s recipe to increase the ratio of marshmallow. Also, we pack the final mixture into a square pan gently, using a piece of buttered parchment paper.
Although we make this recipe in the microwave, we have advice for making it on the stove-top in our Notes & Tips section. Keep scrolling to set yourself on the path to making one of the best no-bake treats ever!
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Line a square baking pan with parchment paper. Lightly butter the paper and set aside.
Place the butter in a large microwave safe bowl. Melt the butter in the microwave, about 1 to 2 minutes.
Add the marshmallows to the melted butter and stir well to coat.
Place the bowl back in the microwave and heat the marshmallows until they are puffy and inflated, about 1 to 2 minutes. Remove the bowl from the microwave and, using a wooden spoon or rubber spatula, stir the marshmallows.
Add the vanilla to the melted marshmallows and stir well to combine.
Pour the Rice Krispies into the bowl. Stir well until all of the Rice Krispies are coated in melted marshmallow and the marshmallow is evenly distributed.
Scrape the mixture into the prepared buttered pan. Use a small piece of parchment paper to gently press the Rice Krispies evenly into the pan, including the corners.
Cool the Rice Krispie treats for at least 30 minutes before removing from the pan and slicing.
Tips & Notes
If you don’t own, or don’t want to use a microwave, follow the same method with a large pot on the stove top. We recommend melting the marshmallows on low heat, which takes longer, but will result in chewier Rice Krispie treats.
You must, and we cannot stress this enough, check your Rice Krispies for freshness before you begin! Nothing is worse than biting into a freshly made square only to find you used stale cereal from the back of the cupboard.
The amount of time it takes to melt the butter and marshmallows is dependent on the power of your microwave.
If the marshmallows are still holding their shape after stirring the first time, continue to cook and stir them in 30 second increments until they are smooth and creamy.
Do not press the Rice Krispie mixture too tightly into the pan. You just want to even and smooth the mixture out, not flatten it. If you press too tightly it can make the squares hard.
How To Store Rice Krispie Treats
Storing Rice Krispie treats in the fridge makes them hard; We haven’t tried freezing them. We recommend slicing the treats, then storing them in an airtight container or zipper-top bag on the counter. It’s not like they’re going to last long anyway.
Substitutions
We haven’t tried this recipe with vegan marshmallows, however, you can try making vegan Rice Krispie treats if you want. Just swap in vegan marshmallows and use a good quality dairy-free butter.
Mix Ins & Variations
Add one tablespoon of homemade chai spice, cardamom pumpkin pie spice, or apple pie spice mix for a delicious cool weather treat.
Drizzle the top of your Rice Krispie treats with melted chocolate.
Stir in 1 cup of your favourite chocolate candy such as M&Ms, chopped Mini Eggs, or chopped peppermint patties.
Omit some of the Rice Krispies and add in 1 cup of rough chopped pretzels.
More No-Bake Treat Recipes
No-Bake Cheesecake (Gluten-Free, 6 Ingredients, Egg-Free)
Rocky Road Candy Bars
White Chocolate Mousse (2 Ingredients)
Oreo Cheesecake Bites
No-Bake Chocolate Caramel Shortbread Bars (Egg, Dairy, And Gluten-Free)
Recipe
Classic Rice Krispie Treats
Description
Equipment
- Square baking dish
- Parchment paper
- Mixing bowl must be microwave safe
- Wooden spoon or rubber spatula
- Measuring cups and spoons or a digital kitchen scale
Ingredients
- ¼ cup butter, plus more for greasing the pan
- 38-40 large marshmallows
- 1 tablespoon vanilla
- 5 ½ cups Rice Krispies, or other puffed rice cereal
Instructions
- Line a square baking dish with parchment paper. Lightly butter the paper and set aside.
- Place the ¼ cup of butter in a large microwave safe bowl. Melt the butter in the microwave, about 1 to 2 minutes.
- Add the marshmallows to the melted butter and stir well to coat.
- Place the bowl back in the microwave and heat the marshmallows until they are puffy and inflated, about 1 to 2 minutes.
- Remove the bowl from the microwave and, using a wooden spoon or rubber spatula, stir the marshmallows.
- If they are still holding their shape after stirring, continue to cook and stir them in 30 second increments until they are smooth and creamy.
- Add the vanilla to the melted marshmallows and stir well to combine.
- Pour the Rice Krispies into the bowl. Stir well until all of the Rice Krispies are coated in melted marshmallow and the marshmallow is evenly distributed.
- Scrape the mixture into the prepared buttered pan.
- Use a small piece of parchment paper to gently press the Rice Krispies evenly into the pan, including the corners.
- Cool the Rice Krispie treats for at least 30 minutes before slicing.
Pauline says
Turned out perfect! Thanks for sharing:)