You can make Homemade Marshmallow Rice Krispie Squares entirely from scratch — a great solution when you’re out of store-bought marshmallows.
This was the very first Mother-Son baking project I attempted with my son. He wasn’t thrilled (he kept saying he’d rather watch a show and that he doesn’t like marshmallows — how a child in my house doesn’t like marshmallows is still a mystery).
We completed the whole process together, and before long we’d devoured an entire row of these chewy, vanilla-scented sticky squares. If you try these Homemade Marshmallow Rice Krispie Squares, I think you’ll agree they’re irresistible.
I’d made homemade marshmallows several times before. I love how soft and pillowy they are, and how easy it is to customize their flavor. I’d been wanting to turn homemade marshmallow into gooey rice krispie squares for a while, and finally decided to make it happen.
The photos below show how these turn out: light, sticky, and full of vanilla flavor.
How to Make Homemade Marshmallow Rice Krispie Squares
Using store-bought marshmallows for rice krispie treats is quick and easy, but making marshmallow from scratch takes more time and attention. This is a bit of a project, but it’s very rewarding — and handy if you don’t want to run to the store.
When cooking sugar for candy you must monitor temperature and timing carefully. An instant-read or candy thermometer is essential so you reach the proper stage for the syrup.
Read the entire recipe before you start and have all ingredients and tools ready. Expect a sticky countertop — that’s part of the marshmallow-making experience.
Start by making the marshmallow: boil water, sugar, and corn syrup to the soft-ball stage (240°F), then pour that hot syrup over hydrated gelatin and whip it in a stand mixer. Whipping incorporates air into the mixture and produces the marshmallow’s signature texture.
Once the marshmallow is whipped and glossy, the process mirrors traditional rice krispie treats: mix the marshmallow with melted butter, stir in crisp rice cereal (and sprinkles if desired), then press into a prepared pan. Let set, cut into squares, and enjoy.
Homemade Marshmallow Rice Krispie Squares Ingredients:
- Unflavored gelatin powder — typically sold in the baking aisle (packets or tub).
- Cold water — divided.
- Granulated sugar.
- White corn syrup.
- Vanilla — clear vanilla works well if you want a funfetti-style cake-mix flavor.
- Salt — just a pinch to balance sweetness.
- Butter — melted; a dairy-free butter alternative can be used, but note gelatin is animal-derived and not vegetarian/vegan.
- Crisp rice cereal — choose gluten-free if you need the bars to be gluten-free.
- Sprinkles — optional but festive.
Want more Desserts with Sprinkles?
Nutrition & Diet Notes
Not all crisp rice cereals are gluten-free; some contain malt flavor or malt extract. If you need a gluten-free version, choose a cereal explicitly labeled “gluten-free.”
Gelatin is derived from animal products, so these treats are not suitable for vegan diets even if you swap the butter for a plant-based alternative.
Homemade Marshmallow Rice Krispie Squares
Equipment
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Instant-read thermometer or candy thermometer
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Stand mixer (or a hand mixer and a large bowl)
Ingredients
- 2 Tablespoons unflavored gelatin powder (2 packets if using Knox)
- 1 cup cold water, divided
- 12 ounces granulated sugar
- ½ cup white corn syrup
- 1 teaspoon vanilla
- Pinch of salt
- 4 Tablespoons butter, melted
- 12 cups crisp rice cereal (use gluten-free if needed)
- ¾ cup sprinkles (optional)
Instructions
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Generously grease a 9×13-inch baking pan with oil or cooking spray and set aside.
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Add 1/2 cup of the cold water to the bowl of a stand mixer. Sprinkle the gelatin over the water and let it sit at least 5 minutes to hydrate.
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Meanwhile, combine the remaining 1/2 cup water, granulated sugar, and corn syrup in a medium saucepan. Cover and heat over medium for 4 minutes. Remove the lid, clip on an instant-read or candy thermometer, increase heat to medium-high, and cook without stirring until the mixture reaches 240°F (soft-ball stage). Remove from heat immediately.
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With the stand mixer on low, slowly pour the hot sugar syrup over the hydrated gelatin. After all the syrup is added, increase the mixer speed gradually to high and whip until the mixture is thick, glossy, and cooled, about 5–7 minutes. Reduce speed to low, add vanilla and salt, then return to high for 1 minute. Lower the speed and pour in the melted butter, then increase to medium and mix until incorporated (30–60 seconds). The marshmallow may deflate slightly.
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Stir in the crisp rice cereal and sprinkles until evenly coated. If your mixer bowl is small, transfer the marshmallow to a larger bowl before adding the cereal. Press the mixture firmly into the prepared pan, making sure it reaches the corners. Let set at room temperature for 30–60 minutes. Cut into squares and store in an airtight container at room temperature or freeze for longer storage.
Nutrition
Notes
Use a dairy-free butter alternative to make the bars dairy-free; gelatin, however, is not vegetarian or vegan.
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