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
I absolutely love this recipe. I change it up just a bit. When using 2 10oz bags of mini marshmallows I only put in 1 1/2 bags then when all is melted with the butter & while adding the cereal, I add the remaining marshmallows, after removed from the heat. Stir in with 1/2-3/4 cup of Heath Toffee Bits without the chocolate. Stir well & gently spread in 8 1/2 X 11 dish. So yummy.
The best rice krispie treats ever! They turned out perfectly!
CAN YOU MAKE THESE THE DAY BEFORE?
Hi Sally, yes, absolutely.
Have you tried them with crushed cinnamon red hots? They are to die for!
Can you use colored marshmallows?
Hi Anna, you can, but keep in mind that they won’t quite keep their individual colors when melted together.
I was a classic back of the box recipe girl until I tried this…..OMG I will never not make RK squares this way! They were sooo much better. Thank you! I ended up using 1/2c. margarine vs 3/4c and they were perfect.
Hi Sally, is it possible for you to give me the measurements for half the recipe as i would like to make as much.
Hi Tomi, you can use a 9-inch square pan and simply halve all of the ingredients.
Can you add Graham cracker pieces and chocolate chips for a smores treat?
I’ve made this recipe twice and both times people said these were the best they’ve ever had. The size of the rice crispy box that I could find is 255 grams, but that was fine in my opinion. I also added sprinkles (kids) which was well received. Awesome recipe that I will go back to time and time again
Hey there, wondering if this would work if I browned the butter? Will I need some additional butter? Thanks!
Hi Kelly! 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!
Is one box rice cereal around 9 cups?
Thx:-)
Hi Eva, it depends on the exact size of the box you purchase—some are larger than others.
This recipe was a HIT at a 4th of July patty last year, so I’ll be making it again this year.
I used blue and red sanding sugar/sprinkles over the top to make an American flag for the occasion. Great recipe Sally!
Sally, how would you make peanut butter rice Kristie treats? I never get the ratios quite right.
Hi Janet! 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!
I have made this recipe multiple times now and it makes the best rice krispie treats!
Too much marshmallow for 9 cups.
I used Fruity Pebbles which is a flavored rice crispy cereal. After cooling there was a considerable amount of marshmallow “glue” left under the bottom. I followed the recipe and used all name brand ingredients including a European style butter. I ended up having to dust the bottom with graham cracker crumbs.
Hi Sally + team! I love these classic Rice Krispie Treats – but did you used to have a Reese’s filled version on the blog? I know I made them once, I swore the recipe was yours.. thank you 🙂
Hi Bianca, we recently removed that older recipe from the website, but if you send us an email at sally@sallysbakingaddiction.com, we’d be happy to share a copy with you. Thank you!
These are SO GOOD. I made them with Country Crock Plant Butter (I’m lactose intolerant), and they’re amazingly soft and chewy and delicious. The vanilla extract really adds that extra something that makes them feel adult-worthy (though I did use my (“buttered”) hands to press the treats into the pan, which retained some of the childlike flair).
Rice crispy treats are a staple at my partner’s family’s Thanksgiving, and with this recipe I might be able to convince them to update from the original…
Can’t tell you how many times I’ve made these and always a big hit.
Have a question on the marshmallows…..have about 20-25 large ones, that I want to get rid of. Can I replace some of the minis with them? If so, what would be the measurements?
As always, thanks in advance.
Hi Sheila, you’ll need 20-ounces total marshmallows. Keep in mind that large marshmallows can be a bit difficult to melt down.
Thanks
With greased scissors, try cutting the large marshmallows into small pieces before you begin; that should make it easier to melt them.
This recipe is great. Chewy, buttery, hidden crunch, it hits all the right notes. My neighbor proclaimed it the best he ever had.
I’m looking for a really good “No Bake” recipe for a cookout. Came across this recipe-It sounds SO good! I’m about to make it, but what if I put a layer of chocolate on top? I’ve seen tons of recipes that have it, but I’ve never done it personally. How would I go about doing that-if I choose to do so?
Maybe I’ll make one of each
Hi Kimm, you can melt chopped chocolate baking bars (such as Baker’s or Ghirardelli brands) and pour and spread that over the top. Refrigerate for about 20 minutes to set the chocolate. If you want the chocolate layer a little softer, melt a couple tablespoons of butter with the chocolate. Enjoy!
If I don’t have chocolate baking bars, can I substitute w/ chocolate morsels?
You can, but morsels have stabilizers in them to prevent them from melting properly, so the result won’t be quite as good.
Once again team Sally has delivered. I made my own marshmallow for this and turned it into a birthday cake. Variations from vanilla were dragon fruit, using powdered dragon fruit, and dried rasberry. This became a 3 level structure. The rasberry was a surprise and probably the most visually striking and wonderfully tart and sweet. I made blarney stones and choux buns filled with creme chiboust. I appreciate being able to trust any recipe you create, thank you.
This is delicious! I was skeptical that this would be better than the original recipe on the box (which is nostalgic for me). But I was sold at fact these would not get dry and hard (which I clearly recall the boxed ones do). These are perfect! The taste of the original but everything made better—not too greasy, not too hard, not too soft, and to my great pleasure not too sweet (don’t care for bakery style or packaged rice krispy treats). Yes!
This is the best recipe and makes a good amount of thick treats!! I want to try this perfect recipe with peanut butter, if it can be done how would I go about doing that?
Hi Molly, 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!
I love the density of this recipe but I do notice that the butter ends up somewhat congealed on the bottom after about a day. Is there a way to avoid this?
Hi Sharon, it sounds like the bars may need a bit more mixing before adding to the pan. Be sure all the ingredients are evenly incorporated to help prevent and butter from sinking to the bottom of the bars. Hope this helps for your next batch!
Way too much butter! The treats taste so buttery. Should have ask for more marshmallows to counter act the extra butter
I was wondering if it would be okay to make this in a stainless steel pot. Does it have to be nonstick so the marshmallow doesn’t stick to the bottom?
Hi Tina, a stainless steel pot should work just fine. You may want to lower the temperature a bit (and be sure to keep stirring) to prevent any sticking. Hope you enjoy them!
the best rice krispie treats ever!!!! i also have changed it by adding a heaping serving spoonfull of Jif peanut butter to the butter / marshmellow mixture and melt it in the rest is all the same delicious
I love rice krispie treats…I use Cocoa Krispies…the best!! Yummm!
This is the best rice crispy treat recipe I have found! I’ve made multiple times and they are always a hit. Make sure you are gentle when packing the rice crispies into the pan. It really does make a difference in the texture. I like to make them for special occasions and mix in different colored sprinkles.
I made half of your recipe. I used 6 tablespoons of butter a dash of salt like a quarter of a teaspoon of vanilla and 5 cups of rice crispies and 10 ounces of mini marshmallows. I do the marshmallows and the butter in the microwave. I melt the butter first, and then stir in the marshmallows, and then start melting the marshmallows. If it gets hard put the cereal in I stick it in the microwave for like 20 seconds, and it melts, gooeys up, the marshmallows again, and it’s easier to mix it
You took a good thing and made it great! Simple and delicious.