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.
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. ★★★★★“
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, pumpkin pie rice krispie treats, and s’mores rice krispie treats from forever ago!) 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!!
Video Tutorial: How to Make Rice Krispie Treats
5 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.
- 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.
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
Turned out perfect! My toddler is a picky eater and he loves these. I put melted marshmallow creme on mine.
I want to try this with cinnamon toast crunch. I’m thinking about breaking up the cereal slightly. I also think I will need a little less cereal since the squares of the cinnamon toast crunch are larger thank the rice crispy? Any thoughts/suggestions?
Hi Tami! We haven’t tested the recipe with Cinnamon Toast Crunch so we’re unsure of any tweaks that might be needed, but the cereal amount should be about the same. Let us know if you try it!
This recipe is simple and perfect. I browned my butter for extra flavor (which I also do for cookies and brownies), but these would be great either way. I guess you could follow the standard cereal box recipe, but I’d much sooner use a recipe written by an experienced sweets and baked goods maker. Thank you!
Thank you for this wonderful recipe! I used half Rice Krispies and half Fruity Pebbles and it worked so well. They are delicious.
Perfect recipe!! I like to brown the butter before adding the marshmallows for an extra depth of flavor!
Only recipe I use for rice crispy treats!
i cut this recipe in half as i only had half or so of a bag of large square marshmallows. instead of rice crispies i used heritage flakes. i used a 9×13 pan and parchment paper on top and bottom to press it and after i put it in the freezer for 10 minutes i sprinkled chocolate chips on top and pressed them in. they melted a bit when i served it and my kids loved them.
Great recipe! I added 12 tablespoons of infused canna-butter to make these magical rice krispie treats. They were just that, MAGICAL!
I used 20 oz large marshmallows, because that’s what I had, and decreased the butter to 1/2 cup. They turned out perfectly and tasted delicious. Don’t omit the vanilla!
Would using brown butter take these to the next level, and if so, would the amount of butter remain the same?
Hi Patti, Yes, when browning butter it’s a good idea to start with more than you need as it will a loss of moisture. See our post on How to Brown Butter for a detailed explanation and instructions!
The best! So delicious.
Can one roll these into balls??
Hi Natalie, I haven’t tried it before. You may want to add a little more cereal, so they hold shape better.
I love Rice Krispie treats with peanut butter. I love rice crispy bars with peanut butter. How much peanut butter should I add to your recipe?
Hi Laurie, We recommend adding 2/3 cup creamy peanut butter and reducing the butter to 1/2 cup (1 stick). Let us know if you try them!
This recipe has a 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.
I used this recipe with very slight changes and my family said it was the best they have ever had. I browned the butter and used 1 tsp of vanilla paste. Heavenly!!! Tip – used the butter wrapper to lightly butter pan and lightly press down the krispie mix in the pan.
I made these for a picnic yesterday as someone requested I make Rice Krispie treats for their wedding in September. I haven’t made them in years. I wasn’t wild about the original recipe I had used years ago and ran across this recipe and thought I’d try. I liked the addition of the salt and vanilla. I used a scale to measure precisely (as I had read if proportion isn’t right they might not turn out well) and they came out perfectly. Everyone at the picnic raved about them. One guy said it was the best Rice Krispie treat he had ever eaten!! He wants me to make them for his upcoming wedding.I love the flavor and that it is not overly sweet and the texture is perfect. I did add 1 tsp of homemade vanilla instead of the 1/2. It wasn’t overpowering. The other thing I did that I saw on another recipe was to use a sheet of saran wrap to lay over the mixture so you can use your hands to gently press it down. It worked great. Thank you for this terrific recipe and also that it was for a 9 x 13 inch pan. I found a similar recipe but it was for a smaller pan. I plan on cutting them into small bite-sized squares for the wedding.
Can you do a chocolate drizzle on these?
Absolutely!
Is the weight for the cereal (270 g) based on average 1 oz/cup of cereal. The cereal (different brand of crispy rice) I used states a cup is 40 grams so 9 cups would equal 360 g. I used the 270 g before I examined and it was excessively gooey. In this instance should I have used volume measure and not weight? I am sure it will be fine still once cooled.
Hi Marilyn, that’s a good point–different brands of crispy rice cereal can mean different size cereal pieces, which take up more or less space in a cup. Yes, I think going by volume for this particular recipe would actually work better than weight (and I am a big believer in weighing ingredients in general!). The Kellogg’s Rice Krispies label states that a serving size is 1.5 cups / 40g. So even that is a bit off from when I weigh it myself. And sometimes the manufacturers change the sizes of their products on us, so it’s hard to keep up! If you found the recipe a bit too gooey for your taste, definitely make a note to use more crispy cereal next time you make it. Hope you still enjoy it!
I made these yesterday, and my husband declared them the best Rice Krispie treats, ever, and I agree. This will be go-to recipe from now on.
We used butter alternative and it turned out really soggy on the bottom. I assume the butter doesn’t do that.
I’ve made these before and we’re a hit. However, I would love to try and make them without dairy. Could I substitute coconut oil for the butter? Has anyone tried this?
Hi Je, we’re so glad you enjoyed these rice krispie treats! They’re a favorite. Butter is key in this recipe for taste, as well as getting the right overall consistency of the finished bars–we don’t recommend swapping it. You may have more luck trying with a plant based butter, but we haven’t tested it ourselves to know how it might impact results. Let us know if you do any experimenting!
The kids at church liked this one. I used a whole 400g bag of the fruity four colour mini marshmallows from no name, 200 g of Kellogs Rice Krispies and the same amounts as the recipe for all the rest. Parents appreciated that it was made the day of.
These rice Kristie treats were delicious but the texture was awful! Mine came out tasting stale even though all ingredients were purchased fresh. Could it be too much butter?
Hi Cindy, it sounds like the bars may have been too tightly packed in the pan. Just 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. Glad you enjoyed the taste of these Rice Krispies!
I once tasted Rice Crispie squares made with the addition of potato chips. They were delicious. What do you think the ratio of cereal, marshmallow and chips should be? I have tried to find a similar recipe, but no luck. I hope you will be able help. BTW, the squares were so yummy.
Hi Jackie, that sweet & savory combo sounds delicious! We haven’t tested it before, but you could try replacing a small amount of the cereal with some crushed potato chips. We’d start small, then adjust for more/less in future batches. Let us know what you try!
Hi Sally and Team,
If I was to brown the butter, how much butter would I need to start with approximately? Based on other comments, once the butter is browned, I could proceed with the recipe as usual, correct? Thank you!
Hi Audrey! Yes, when browning butter it’s a good idea to start with more than you need as it will a loss of moisture. See our post on How to Brown Butter for a detailed explanation and instructions!
Thank you, Trina! Couple more questions – 1) if I wanted to use a cookie cutter to shape these, would I do so after lifting the treats out the pan? 2) do you know if the treats would hold up well if I partially dipped them in chocolate melting wafers? TIA!
Hi Audrey, yes and yes! 🙂
If you want to kick this up a notch, brown the butter as you melt in in the second step. Be sure you have your marshmallows pre-measured and ready to add once the butter reaches the brown state…the browing process will stop once the marshmallows are added and you begin to stir them in. Wait a day before eating (if you can hold back) and you’ll be rewarded with a treat that has a definite caramel note that makes these addicting.
I made these yesterday. My husband is not a rice krispie fan at all. Well he decided to have one last night and absolutely loved them. he said he really liked the subtle taste of vanilla in them. (I didn’t even tell him there was vanilla in the recipe) He said it was a keeper and your recipe won him over!
These are amazing!!!!
I want to make these with Cocoa Krispies. Should I add cocoa powder to the melted marshmallow?
Can’t wait to try these out.
Hi Laural, you can definitely make these with Cocoa Krispies! Yum! You shouldn’t need to add any cocoa powder, but let us know if you do!
Could I use Fruity Pebbles instead? I have been looking for fruity pebble bar recipe but I love all of yours
Hi Raquel, absolutely!
This recipe rocks! Would like the nutritional information for carb counting purposes.
Hi Tamara, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076