Rice Krispie Treats Recipe
If you’ve ever been caught craving something sweet, like, right now—but your snack stash only contains cereal and marshmallows (been there!), then my Rice Krispie Treats Recipe is your new best mate. I can’t even count how many times I’ve whipped up a batch for a last minute movie night or just because the weather absolutely demanded a sugar hit. First tried these at my cousin’s birthday, ended up covered in sticky butter, but wow, the kitchen smelled amazing—worth it every time. And hey, no bake = no oven lurking in the background, waiting to bite you if you get distracted changing music.
Why I Keep Making These
I make this when I need a little comfort food, or if the kids are (politely) begging for something fun but I don’t want to spend hours battling the oven. My family goes a bit loopy over them—sometimes I find empty trays before dinner’s even served. Actually, I sometimes just crave the nostalgia (and a bit of childhood mischief) of licking the spoon. Trouble is, I’ve burnt a few pans over the years by wandering off at the wrong moment—don’t do that unless you want to scrub for ages.
What You’ll Need (But I’ll fudge it sometimes)
- 3 tablespoons butter (I’ll use salted if I have it—gives a little kick. Or, my pal swears by coconut oil for a dairy-free twist.)
- 1 bag (10 oz or about 280g) mini marshmallows (You can use the big ones; just cut them up, or don’t. My gran insisted on Jet-Puffed, but honestly, Tesco marshmallows work just fine!)
- 6 cups Rice Krispies cereal (Well, it’s 6 generous handfuls in my world. Store-brand is fine. Chocolate versions? Not bad for a treat.)
- Optional: a splash of vanilla extract, or a pinch of sea salt, or toss in some rainbow sprinkles for chaos.
Alright, Let’s Do This (Or, How I Actually Make Rice Krispie Treats)
- Grab a large saucepan, set it over low heat (seriously, keep it low—I’ve learned the hard way!). Melt your butter till it’s a little frothy and smells like, well, happiness.
- Dump in your marshmallows. Stir till you’ve got a molten, glossy blob. This is where I usually sneak a taste with a wooden spoon—oh, don’t look so shocked, everyone does it.
- Once melted (don’t worry if it takes a minute or looks a little weird—sticky is normal), turn off the heat. Swirl in your vanilla if using.
- Pour in the cereal. Quickly, before anything sets. Mix like your arm depends on it till every bit looks marshmallow-y (technical term, that).
- Scoop the mess into a buttered 9×13-inch pan. My old mixing bowl spatula works, but even your hands work if you grease them first (I learnt that one the messy way). Press it down gently—don’t mash it, you want fluffiness, not bricks of cereal.
Some Discoveries & Not-Totally-Polished Notes
- If you use too much cereal, the whole thing turns crumbly—unless you love sweeping bits off the floor, go easy.
- Cut them with a plastic knife after cooling. For some reason, it works better—magic? No clue.
- They get chewier the next day, if they last that long. Actually, sometimes I like them after a day (controversial, I know).
Variations I’ve Actually Tried (Plus, One I Regret)
I once tossed in chocolate chips—they kinda melted, but didn’t hate it. Peanut butter? Delicious, just dollop a tablespoon into the melted marshmallow mixture (though it got stuck in my mixer). Salted caramel drizzle worked, but only in theory—the result was sticky mayhem. My worst experiment: gummy bears. Let’s not talk about that mess. If you want more ideas or classic inspiration, the official Kellogg’s recipe is a decent shout.
Tools & Workarounds
You’ll ideally need a big saucepan, a spatula, and a 9×13-inch baking tin. No tin? I’ve used a deep casserole dish lined with parchment; nothing terrible happened. And, once in a pinch, a plastic lunchbox—if it fits, it sits, as the saying sort of goes.
How I (Barely) Store These
Technically, store airtight at room temp for up to 3 days. But honestly, they’re usually gone by tomorrow morning (I suspect midnight snackers). If you want to get fancy, layer parchment between them, but who does that?
How I Serve Rice Krispie Treats
Cuts into squares, rough rectangles, or sometimes just chunks scooped straight from the pan (no judgement). My crowd likes them for packed lunches, but I’m partial to dunking one in a cuppa tea on a rainy afternoon. It’s surprisingly satisfying.
My “Pro” Tips (Learned the Hard Way)
- Don’t crank the heat. I once tried to speed up marshmallow melting, and it turned into a weird taffy. Nope.
- Actually, I find it works better if you let them cool properly before cutting; otherwise, hello sticky fingers (though that’s its own reward).
- Butter the pan well. Skimp once, spent half an hour chiseling the stuff out. Never again.
FAQs—Real Questions I’ve Heard
- Can I use vegan marshmallows? Yes, though some brands melt a bit funky—Dandies works for me, but maybe test a small batch.
- What if my treats are hard? Usually too much cereal or overcooking the marshmallows—next time, go easy on both. Or eat as-is; they’re kinda fun as cereal cookies (I’m not above it).
- Do I have to use Rice Krispies? Not at all. Cornflakes, Cheerios, or even leftover granola. But it won’t have the same airy bite, just so you know.
- Can I freeze these? Umm… technically yes, but I don’t love the defrosted texture (a bit like eating cold playdough—bleh). If you must, wrap well and thaw at room temperature, but fresh is best. Serious Eats actually lays this all out with science, if you’re nerdy about texture like me.
- Why are mine sticking to the pan? More butter. Or parchment paper. Or both. Give it a go—easier than prying with a spatula for ages!
Anyway. Now you know the way I make my favorite Rice Krispie Treats. Happy sticky hands and let me know if you figure out a way to make them *not* disappear overnight—actually, maybe don’t, I sort of love the mystery.
Ingredients
- 6 cups crispy rice cereal
- 1 package (10 oz) mini marshmallows
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup mini chocolate chips (optional)
- Nonstick cooking spray for pan
Instructions
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1Lightly grease a 9×13-inch baking pan with nonstick cooking spray or line with parchment paper.
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2In a large saucepan over low heat, melt the butter. Add the salt and stir to combine.
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3Add the mini marshmallows to the saucepan and stir constantly until completely melted and smooth.
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4Remove from heat and stir in the vanilla extract. Quickly fold in the crispy rice cereal until evenly coated.
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5Press the mixture evenly into the prepared pan using a greased spatula or wax paper. If desired, sprinkle mini chocolate chips on top and gently press them in.
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6Allow treats to cool completely before cutting into squares. Serve and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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