Get the secret tips and tricks to making the most PERFECT Rice Krispies Treats recipe. From using fresh butter and marshmallows to adding vanilla extract, this is my favorite dessert.
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The BEST Rice Krispies Treat Recipe
There are thousands of recipes for making homemade krispie treats, and I’m putting it out there that my recipe is BEST. You may see some similar nowadays, but they all stem from my original add-ins.
- Only 4 ingredients
- Thick and chewy
- Vanilla flavor
- Perfect ratio of cereal to marshmallows
We love that this classic treat can be changed up using different cereals too!
- Chocolate– Cocoa Krispie Treats
- Fruity– Fruity Pebbles Treats
- S’mores– Golden Grahams Treats
- Cheerios– Cheerio Treats
The Original Rice Krispie Treats
Rice Krispie Treats have always been the key to my heart. Knowing how to make rice krispie treats has gotten me far in life.
- I love crispy treats so much that I’ve created over a dozen flavors….from Fluffernutter Krispie Treats to Cinnamon Roll Krispie Treats.
- I’ve even got these adorable TURKEY Krispie Treats and this Pumpkin Pie Rice Krispie Treat for Thanksgiving!
But, in the end, it’s the classic, original, homemade rice krispie treat that captures my taste buds.
The biggest question is how to spell it. Some people say Rice Crispy treat, Some say Crispy Rice, some say Rice Crispies. Either way, you get the point! This rice crispy treats recipe is the best!
Ingredients You Need
- Butter- use salted butter for this recipe. Just trust me! Don’t have any on hand? Use unsalted butter and a pinch of salt while melting. DO NOT use margarine.
- Marshmallows- you’ll need 9 cups of mini marshmallows, keeping about 1 cup aside to add in at the end!
- Rice Krispies Cereal- any brand of crispy rice cereal will work, just make sure it’s FRESH.
Aimee’s Secret Ingredient
Adding my homemade vanilla extract or any pure vanilla extract takes this recipe over the top. Or make it lemon flavored using our easy lemon rice krispie treat recipe.
How to Make Rice Krispie Treats
Making rice krispie treats is super easy. You’ll only need one pot and a spatula for stirring! Oh, and I love making mine in a 9-inch square pan, for thicker bars, but you can use a 13×9 if you prefer.
- Melt butter & marshmallows.
- Add vanilla, cereal, and remaining marshmallows to the mixture.
- Pour into dish to set! No need to use nonstick spray…but I do love a piece of parchment paper for easy cleanup and removal.
Quick Tips
- Use fresh marshmallows. Using stale marshmallows will result in stale treats. Trust me, I’ve learned the hard way.
- Brown the butter. Learn how to brown butter and make a batch of my flavorful brown butter rice krispie treats next!
- Add my secret ingredient. VANILLA EXTRACT. Not imitation vanilla, but PURE VANILLA extract. It makes a difference in creating the illusion that you’re using homemade marshmallows.
- Kelloggs is wrong. DO NOT press these bars into your pan firmly. Using your fingertips and gentlypress them in just until they are spread out. The harder you pack them in, the harder they are when it’s time to eat them!
- The trick to pressing them in your pan without sticking to your hands is to run your fingers in water. Dip in water, shake off the excess, and press. Voila. No sticking!
- Store in an airtight container for two days. If they last that long, I’d be shocked!
- Make these gluten free by choosing a crispy rice cereal labeled Gluten Free (and check your marshmallow labels too just in case).
Why are my rice krispie treats hard?
As mentioned above, you’ll get hard rice krispie treats a number of ways.
Using stale ingredients will results in stale, hard treats. So always use fresh marshmallows and fresh cereal too.
Avoid pressing your bars too firmly into the pan. The harder you press, the more firm the rice krispies treats will be.
Storing Leftovers
Rarely is this the case in my house, as we all know I can eat an entire pan of homemade rice krispie treats. But, should you find yourself with leftovers, you can store them in an airtight container at room temperature. I usually just slide them into a ziploc bag.
Or you can freeze rice krispie treats. I was skeptical for a long time, and finally tried it out. I slide my leftovers into a ziploc freezer bag and placed them in the freezer.
Surprisingly, they thaw pretty quickly on the counter and they taste super fresh too!
More Rice Krispie Treat Flavors
Add in some flavored gelatin (or pudding mix) to the melted marshmallow for a unique twist! Cherry Krispie Treats!
Make Lucky Charms Treats for a St.Paddy’s Day dessert idea.
- For best results, name brand cereal stays fresher longer and can hold up to the melted butter and marshmallows better
- Always start with fresh marshmallows. If you use stale marshmallows in hopes that melting them will give you good results, you’ll be disappointed!
- More mix-ins: fold in some m&m’s or Reese’s peanut butter cups for a delicious dessert idea.
Best Rice Krispie Treats
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Rice Krispie Treats Recipe
Ingredients
- 6 Tablespoons salted butter
- 16 ounce bag mini marshmallows divided
- 1 teaspoon pure vanilla extract
- 6 cups rice krispies cereal
Instructions
- Line a 9-inch square baking dish with parchment paper. Set aside.
- In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
- Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows and gently stir until combined.
- Pour into the prepared baking dish. Press GENTLY with your fingertips just until completely spread out (the harder you pack them in, the harder they are to eat).
- Allow to set, about 1 hour. Cut and enjoy!
Notes
- How many marshmallows do I need? One 16 ounce bag of marshmallows is about 8-9 cups. You’ll melt all but one cup of the marshmallows in the butter, reserving the last cup for adding with the cereal.
- Line a 9-inch square baking dish with parchment paper. This way you don’t have to worry about extra butter on your fingertips, or the other extreme of your bars sticking to the pan! Use binder clips to help the parchment paper stay in place.
- Use fresh marshmallows. Seriously, they make a difference. Don’t grab that bag that’s been in your pantry for months and months thinking it will be okay since you are melting them. It won’t be okay.
- Add my secret ingredient. VANILLA EXTRACT. Not imitation vanilla, but PURE VANILLA extract. It makes a difference in creating the illusion that you’re using homemade marshmallows.
- DO NOT (I repeat) DO NOT press these bars into your pan firmly. Using your fingertips, GENTLY press them in just until they are spread out. The harder you pack them in, the harder they are when it’s time to eat them!
- The trick to pressing them in your pan without sticking to your hands is to run your fingers in water, shake off the excess, and press. Voila. No sticking!
- Store in an airtight container for two days. If they last that long, I’d be shocked!
- Make these gluten free by choosing a crispy rice cereal labeled Gluten Free (and check your marshmallow labels too just in case).
- Can you freeze rice krispie treats? YES! I slide them on a parchment paper lined sheet into a ziploc freezer bag. Thaw on counter until soft again!
Video
Nutrition
Original Rice Krispie Treats recipe with all the tips and tricks for making them thick and chewy!
Can I use this same recipe but in a different size pan? Was thinking of making bunny shaped ones for Easter
Of course!
This is the end all be all of Rice Krispie treats base recipes! The ratio of cereal to marshmallows is perfect, and the pro tip to withhold a cup of mallows to be added in with the cereal makes all the difference.
I use this one as my base recipe and experiment with all kinds of tasty additions… although as a Rice Krispie purest, this plain OG recipe will always be my favorite.
Thank you! I agree that it’s the best 🙂
Discovered your recipe at Christmas and these were so delicious that I made a double batch for a Superbowl party tomorrow! They are just perfect! I’ll be saving this one in my physical recipe book just to make sure it never gets lost. Thanks for sharing!
Hi! Any advice on how to package these to be shipped for Valentine care packages so they stay fresh?
I’m having a party Saturday 2/3/24. Could I make these a day before and they still be good for party?
You Gotta Absolutely Love ❤️ Kellogs Rice Krispy Treats With Pink Butter 🧈 Cream Frosting On Top Of Your Rice Krispy Treats!!! I Have Never Ever Had Vanilla Flavoring On My Rice Krispy Treats!!! It Most Definitely Sounds Awesome & Delicious To Eat With Rice Krispy Treats!!! Thank.You Aimeee For Your Delicious Dessert Recipes Especially Rice Krispy Treats & Chocolate 🍫 Brownies!!! Absolutely Awesome & Delicious To Eat For Dessert After Dinner!!!
Found your recipe years ago and then I forgot to save it! I was able to remember the recipe, but alas, I have found you again – to give proper credit. Your recipe has been my go-to for years and it’s always a hit with everyone. Occasionally, I add some ground cinnamon just to offer variety. Making some this week for the holidays! Thanks so much.
Awww thank you 🙂
Hi! Could I possibly freeze these?
So am I the only one who cant find the exact measurements of each ingredient? I got 8-9 cups of marshmallows or 16 oz but no other specific ratios. Am I just missing something or what is assumed here?? Jw
If you click the jump to recipe button, it takes you straight to the recipe card with ingredient amounts and directions.
If I don’t have salted butter, how much salt should I use with regular butter?
Just a pinch is all you need.
Can you use plant butter instead of real butter?
A tip I got from my daughter is to add white baking chips when you add the Rice Krispies. They firm up a little better and add great flavor
This is a wonderful recipe, thank you!
The main thing I do differently, is that I brown the butter before I add the marshmallows. Talk about adding a depth of flavor! I Highly recommend giving brown butter crispies a try. They are amazing and it gives a grown-up feel to one of my favorite childhood treats.
I also add a touch of almond extract (maybe ⅛tsp), it just adds to the nuttiness of the brown butter.
Thank you again for posting this wonderful recipe ❤️
Another level up, vanilla bean paste! Game changer. If you want to be fancy, scrape a vanilla bean and toss it in… ♥️♥️
These were fantastic! I’ve always failed at these and your recipe did not disappoint. I will admit though I did use those old mini marshmallows from months ago, I took the chance and they were fine. Thank you for sharing your recipe. The cup of marshmallows added at the end was key!!!
So glad you loved them!
Hii in want to try this but I bought the normal marshmallows instead of the Minis us that okay?
Thank you!
Hi! I just made this recipe with the big marshmallows and everything turned out alright. May just take longer to melt and I would chop up the “remaining 1 cup” so you don’t have such big chunks.
I made these for my daughters birthday party and everyone love them I didn’t make enough for everyone so I would suggest doubling the recipe if making for a party
These are off the chain……I made 2 pans this evening. One for work and the other for home. My granddaughter cannot wait the hour she’s ready to eat NOW. Thank you for sharing such an Awesome rice crispy treat…..❤️😋
Thank you!! We love them too 🙂
If you brown the butter, it takes Rice Krispie treats to a whole new level..
I know people recommend this…but I”m not a fan 🙂
The vanilla makes all the difference!!!
Also, I made Coco Krispie treats with peanut butter and chocolate chips….. Rice Krispie treats with crumbled Heath Bar, banana chips and chocolate chips….. finally, plain Rice Krispie treats with vanilla (of course) and extra mini marshmallows….. My hubby and son gnashed happily!!! I absolutely love to feed my men…. It is my LOVE LANGUAGE! Thanks for the tips and tricks. —- Katrina
So happy to hear this, glad you all loved them as much as I do!
The vanilla, put them over the top delicious!
Thanks you!
Andrea
We can’t have real butter due to a dairy sensitivity. Could I use Country Crock sticks or what happens if you don’t use real butter?