After testing several batches and refining proportions, I finally landed on a ratio that yields perfectly gooey Rice Krispie treats that stay soft and packed with marshmallows. My family of four can easily eat half a pan in a day, so if you’re feeding a crowd consider doubling the recipe to fill a 9 by 13-inch pan. These treats are ideal for sharing with coworkers, bringing to parties, or packing as an after-school snack for kids.
Note: You can make these Rice Krispie treats gluten free by using a crispy rice cereal labeled gluten free.
If you enjoy no-bake summer treats, try other favorites like Chocolate and Peanut Butter No-Bake Cookies, Chocolate Covered Ritz Cookies, or Chocolate Covered Peanut Butter Eggs.
The Best Gooey Rice Krispie Treats
marilynpeight
Pin Recipe
15 mins
5 mins
Dessert
American
12
Equipment
- 9 by 9 inch baking dish
- Baking spoon or wooden spoon
- Parchment or wax paper
- Saucepan (3 quart recommended)
Ingredients
- 5 1/2 cups mini marshmallows packed
- 5 tablespoons butter
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 cups Rice Krispies or crispy rice cereal
Instructions
- Melt the mini marshmallows and butter in a 3-quart saucepan over medium-low heat, stirring constantly to prevent scorching. When melted and smooth, stir in the vanilla extract and salt.
- Remove the pan from the heat, then quickly fold in the rice cereal while the marshmallow mixture is still warm. Mix gently until the cereal is evenly coated.
- Press the mixture evenly into the bottom of a 9 by 9-inch baking dish lined with lightly greased parchment or wax paper. Allow to cool completely, then cut into squares. Store in an airtight container for several days.
Notes
Salt enhances the flavor of these treats; you can omit it if you prefer a sweeter profile.
Doubling the recipe fits a 9 by 13-inch pan.
These treats keep well at room temperature for several days in an airtight container. For longer storage, freeze for up to 3 months in airtight containers or zip-top bags to prevent drying.
Let us know how it was!
Equipment needed for these easy Rice Krispie treats:
- 9 by 9-inch baking dish. An 8 by 8-inch dish works too but will yield thicker bars.
- Baking spoon or wooden spoon for stirring the melting marshmallows and butter.
- Parchment or wax paper to line the dish for easy removal; lightly grease the paper to prevent sticking.
- 3-quart saucepan for melting and mixing the ingredients comfortably.
Ingredients overview: mini marshmallows, butter, salt, rice cereal, and vanilla extract.
Step 1: Melt mini marshmallows and butter over medium-low heat, stirring constantly. Once melted, add vanilla and salt.
Step 2: Remove from heat and fold in the rice cereal immediately so the mixture remains easy to mix and press.
Step 2 continued: Mix until combined, press into the prepared dish, and smooth the top so bars are even.
Step 3: Let cool completely, cut into squares, and serve. Store in an airtight container at room temperature for several days or freeze for up to 3 months.
Freezing: Yes — these freeze well for up to three months. Freeze in airtight containers or zip-top bags to prevent drying.
If you make these, tag me on Instagram to share your creation. Thank you for your support!
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