The ratio of cereal to marshmallow makes or breaks a rice krispie treat… literally! For extra gooey and buttery rice krispie treats, use this recipe. The addition of a little extra butter and marshmallow, plus a splash of vanilla extract and a pinch of salt, makes all the difference.
I originally published this recipe in 2019 and have since added new photos, a video tutorial, and helpful success tips.
I wasn’t going to publish this recipe because, really, how many ways can one make a rice krispie treat? (Hello, cake batter rice krispie treats and s’mores rice krispie treats from forever ago and welcome to the marshmallow crispy cookie version!) The internet is flooded with these classic marshmallow-cereal squares, but I figured you might like to know how I’ve been making them over the years…? Maybe? Hopefully?
This is, without question, the best way to make rice krispie treats and I have a few tricks up my sleeve to guarantee that the treats are extra marshmallow-y, extra gooey, extra buttery, extra flavorful, and extra AWESOME. I make these whenever I need a quick and guaranteed crowd-friendly dessert. In fact, I just served a double batch at a big cookout over the weekend. Not a single square left. They are also the perfect treat to include in our list of back to school recipes.
Crispy rice treats are a totally retro dessert (just like a nostalgic chocolate cake roll!) and once you take that first bite, you’re instantly reminded why they’re a staple. So good!!
One reader, Diane, commented: “The recipe has wonderful flavor. The ton of marshmallows and my homemade vanilla extract (thank you, Sally) did the trick. Gooey, tasty, and if you need a sweet fix, this is the one. ★★★★★“
Another reader, Tracy, commented: “I made these yesterday, and my husband declared them the best Rice Krispie treats ever, and I agree. This will be my go-to recipe from now on. ★★★★★“
5 Simple Ingredients in These Rice Krispie Treats
You only need 5 simple ingredients for these no-bake squares.
- Butter: Like all good desserts, the base of great rice krispie treats is butter! You need 3/4 cup, which is 170g, or 12 Tablespoons.
- Marshmallows: These krispie treats are extra marshmallow-y without falling apart. You need two 10-ounce bags (about 11 heaping cups) of mini marshmallows. Or you can use homemade marshmallows!
- Vanilla Extract: This is an easy addition that turns a good rice krispie treat into a great rice krispie treat. You only need 1/2 teaspoon, but what a difference it makes! Homemade vanilla extract is excellent here.
- Salt: Salt is another little flavor enhancer I add to my rice krispie treats. Like vanilla extract, salt is a super convenient ingredient you already have in your kitchen, and you don’t need much of it. Just a pinch adds a depth of flavor otherwise absent from crispy rice treats.
- Rice Krispies Cereal: What’s a crispy treat without rice krispies cereal? The best!
Melt the butter and marshmallows in a big pot on the stove, then remove from heat and gently stir in the remaining ingredients. I just use my handy 5.5-quart Dutch oven. Any similar size works great!
Best Ratio of Marshmallow to Cereal
An important factor in a rice krispie treat recipe is the ratio of marshmallow to cereal. Too much cereal and the squares will taste dry, crunchy, and bland. Too much marshmallow and the squares will be too sticky and fall apart. The best ratio for a 9×13-inch baking pan is two 10-ounce bags of mini marshmallows (566g, or about 11 heaping cups) and 9 cups of cereal (270g).
To prevent any kind of sticking, line your baking pan with greased parchment paper. I just lightly spray the parchment paper with a little nonstick spray.
I line the pan for many of my brownie and bar recipes, like homemade brownies and M&M Cookie Bars, too.
The #1 Trick for Rice Krispie Treats
Do you want an extra buttery melt-in-your-mouth marshmallow square? Of course you do. In order to achieve this, do NOT pack the rice krispie treats down into the baking pan. Use greased fingers or a greased spatula to softly spread and stretch the mixture into the pan, then use a flat spatula to very gently press the mixture down. Do not compact it with force, otherwise your treats will be thin and hard. Instead, just lightly press the treats down into the pan. Butter the back of a flat spatula or spray with a little nonstick spray to prevent sticking. Your treats will be soft yet crisp and not overly crunchy. 🙂
I recommend doing this with my scotcheroos and white chocolate Lucky Charms treats, too!
That’s basically it! I don’t need to convince you that rice krispie treats are delicious, but I hope you try these little extras (the vanilla, salt, ratio of marshmallow to cereal) the next time you need a recipe for these marshmallow squares.
More No-Bake Desserts
- No-Bake Peanut Butter Bars
- Peanut Butter Fudge
- Scotcheroos
- Ice Cream Cake
- No-Bake Cookies
- No-Bake Cheesecake Jars
- Caramel Dipped Pretzels
Favorite Rice Krispie Treats
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 20 treats
- Category: Dessert
- Method: Cooking
- Cuisine: American
Description
This is our favorite recipe for classic rice krispie treats. Adding a little extra butter and marshmallow, plus a splash of vanilla extract and a pinch of salt makes all the difference! Let them set for at least 1 hour before cutting into squares.
Ingredients
- 3/4 cup (170g; 12 Tbsp) unsalted butter
- two 10-ounce bags (566g; 11 heaping cups) mini marshmallows
- 1/2 teaspoon pure vanilla extract
- pinch salt
- 9 cups (270g) crispy rice cereal
Instructions
- Line a 9×13-inch baking pan with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.
- Melt the butter over medium heat in a very large pot. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted.
- Remove from heat, then immediately stir in the vanilla extract and salt. Finally, fold in the cereal. Make sure each piece of cereal is coated with the marshmallow mixture.
- Transfer mixture to prepared pan. Using a silicone spatula (greasing it lightly helps), gently spread mixture to fit the pan. Lightly grease the back of a flat spatula and very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down until it is secure in the pan.
- Allow treats to set for at least 1 hour at room temperature, and up to 1 day. Cover tightly if leaving out for more than a few hours.
- Lift the rice krispie treats as a whole out of the pan using the edges of the parchment paper. Cut into squares.
- Cover and store leftover treats at room temperature for up to 3 days. To store, place in an airtight container, with sheets of parchment or wax paper between layers.
Notes
- Freezing Instructions: Rice krispie treats aren’t the best dessert to freeze because the texture isn’t always completely the same after thawing. That being said, you can still freeze these squares. Freeze in layers between sheets of parchment or wax paper in a freezer-friendly container for up to 2 months. Thaw at room temperature before serving.
- Special Tools (affiliate links): 9×13-inch Baking Pan | Parchment Paper | Large Pot (such as a Dutch Oven) | Silicone Spatula | Flat Spatula
- If gluten free, check labels to ensure all products are certified gluten free.
- For the pinch of salt, I always add a little less than 1/8 teaspoon.
Adapted from Kellogg’s
Reader Comments and Reviews
I chose this recipe because it worked in a 9×13 pan and sounded great as I love gooier rather than crispier squares. I measured the marshmallows and butter by weight and they were WAY TOO gooey even for me – they made the Krispies soggy. When I measured mini marshmallows by weight and checked, it gave me 12 cups. I would recommend using 11 level cups of mini marshmallows, or add at least a couple more cups of Rice Krispies if going by weight.
Hi,
I just made these and they have been setting for about 3 hours now— but they are not crispy at all. They just taste soggy— do you have any suggestions of what I might have done wrong??
I really want to get it right!!
Thank you 🙂
My go to Rice Krispie recipe! Love it!
I consider myself a reasonably well versed baker…I’ve made many cookies, cakes, pies, and cinnamon buns over the years. I had no idea I kept ruining my Rice Krispie treats by packing them down too firmly in the pan!! I also had my buttered spatula ready to go and that made life much easier. Thank-you for sharing the simple tips…sometimes those are the best ones 🙂 these turned out amazing!
Can marshmallow fluff be substituted for marshmallows?
Hi Dan, Marshmallow fluff/creme stays in its “liquid”/thin consistency, where marshmallows will help solidify the treats. I don’t recommend substituting.
These are amazing! Not a “rough” on your mouth as other recipes. They were sweet and gooey and easy to bite, but didn’t fall apart. The salt and vanilla really do make a difference! I halved the recipe and use an 8×8 dish and it was perfect 🙂
Hello can i use this recipe as toppings for my brownies?
Hi Liezl, I don’t see why not! Bake the brownies first and let them cool, and then you may want a layer on top of the brownies for the Rice Krispie Treats to stick to (Homemade Marshmallow Creme would be delicious!). Let us know if you try it!
I’ve made these twice in 3 days now….I can’t stop…send help
I made this going by weight for accuracy but didn’t like the proportion of butter to marshmallow. Too buttery. The pinch of salt and vanilla was a nice touch though.
Can you use salted butter
I used salted butter and omitted pinch of salt. They’re delicious!
They look yummy! I’ve never added vanilla or salt. I will try that next time. When I mix the marshmallows with the Rice Krispies I add a few more mini marshmallows to the mixture. They melt just a little bit and create little pockets of gooeyness!
Your recipes are my favorite! My go to every time I want to try something new.
Omg I love Rice Krispy Treats! I always get them at Noodles and Company and I wanted to make my own. I just got done making them and they are THE BOMB!!!! Will definietly use this recipe again. Thank you for this
Can I use this recipe to put the squares on a stick and dip them in half and two chocolate. I saw a beautiful treat for a baby shower and I want to make them for my daughters and dip them in a pink chocolate. Will this recipe holder gather for that type of use?
Yes, that should work Sara. Just make sure the treats are completely cool before you cut them so they maintain their shape. This sounds like such a sweet treat for a shower!
Hi! Hoping someone knows about how “tall” the mix is when placed in a 9×13 pan? Thanks for your time!
Can I double this?
I did and it worked perfectly!
Hi, can i use large marshmallows? And if so how many?
Thanks!
P.s love your recipes!
Hi Trish, thank you! You can use the full size marshmallows. You will need 20 oz total.
Amazing!! I’m not a Rice Krispie treat fan but these are divine, nothing compares. Thank you for a great recipe!!
Would you recommend this recipe for sculpting and covering with fondant? Thank you!
If I halve the recipe what size pan would I use? Thanks!
Hi Beverley, If you halve the recipe, use a 9×9 inch square pan.
I am wondering if an 8×8 pan would be closer; its area is 64 sq inches, which a bit more than half of the 9×13 pan area of 117 sq inches. The 9×9 pan is 81 sq inches, which is about 2/3 the area of a 9×13.
Hi Pat, you can use either! Bars will be thicker in an 8×8 pan and thinner in a 9×9 pan. Hope you enjoy these!
Try making them with brown butter as an alternative and you won’t be disappointed! So delicious! Also, I have made them with salted butter and I think that actually cuts through the sweetness a little more. When I use unsalted butter I use 2 pinches of salt instead of one.
For many years I have been making my version of traditional Rice Krispy Treats which involves what you have done: Added much more butter and in my case, I have cut back some on the cereal. The results are the same – gooier, butterier treats. After the treats have cooled, I spread a layer of melted milk chocolate chips over the top and then top with another batch of the treats so in essence you have a Rice-Krispy-Milk-Chocolate-Sandwich. People love them! (PS: I’ve been baking for over 65 years but have still enjoyed trying some of your delicious recipes!)
Absolutely loved this recipe! Not dry like others I have made. Thank you so much!
I’d think a cup of small marshmallows is still equal to a cup of big marshmallows… so I’d just follow the same directions.
Making them in a dutch oven… genius! Easiest prep I’ve ever had, no one rice cereal piece escaped! Thanks for the awesome tip (and all the awesome recipes too).
I have regular size marshmallows. Can I use them instead? Should I cut them up to help them melt?
Hi Donna, you can use the full size marshmallows. You will need 20 oz total. Feel free to cut them, but they’ll melt down just fine if you leave them whole.
This recipe: PHENOMENAL! The ratio of cereal to marshmallow was spot on. I added the slightest touch of cinnamon and sugar to dust the top *chef kiss* BRILLIANT! Thank you so much for sharing 🙂
I made these with a bag of somewhat stale mini marshmallows, but they still turned out amazing! The first bite brought me right back to my childhood… it’s probably been 10-15 years since I had a homemade rice krispy treat. I’ll definitely need to make these again!
BEST RECIPE FOR RICE KRISPIE TREATS! THANK YOU!!
These were THE BEST I’ve ever tasted in my life! I never liked these treats, but decided to make them for my kids. I have fallen in love. I’m sure I will make these enough to make up for never wanting to eat them as a child. Lol. I think it’s the Vanilla and salt that did the trick. Thanks so much for sharing!
Would I still need the same amount of butter if I wanted to brown the butter first?
Hi Diana, When browning butter it’s a good idea to star with more than you need as it will a loss of moisture. See my post on How to Brown Butter for a detailed explanation and instructions!